Posted on
21 August 2013
by
Kath Laureano
Chicken Stew with Vegetables
Ingredients
1 kilo chicken cut into small pieces
6 cups water
2 small potato, quartered
1 head garlic finely crushed
2 carrots, thick sliced
2 tablespoons butter
A bunch of pechay/bochoy
1 small onion, quartered
1 chorizo de Bilbao or pepperoni
½ cup crushed inion
1/4 pound green beans salt to taste
4 pcs ripe banana (saba), cut into pieces
8 peppercorns
Preparation
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Simmer chicken in water until tender. Set aside broth.
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Boil potato and carrots in beef broth and set aside.
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In a large saucepan, saute’ garlic and crushed onion in butter.
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Add beef, chorizo or pepperoni, broth, green beans, pechay and ripe banana.
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Also add quartered onion and peppercorns. Simmer until vegetables are done.
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Add salt to taste. When ready to serve, garnish with potato and carrots.
Cooks Note
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