Thursday, May 15, 2014

Chicken Cocido

Here's a great one pot chicken stew in the tradition of Filipino comfort food.  Chorizo de Bilbao and chicken thighs, legs and breasts are briefly fried to browned the meat.  Then they are added to a combination of oninons, garlic, potatoes, carrots and plantain in a tomato-chicken broth sauce.  Fish sauce is added to give the broth some umami. A great one pot meal for any occasion.

For those who would like a little more greens in your stew try adding some bok-choy or napa cabbage into the simmering pot at about ten minutes before serving.  

Servings: 4
Prep Time: 10 minutes
Cooking Time: 1 hour 20 minutes
Active Cooking Time: 20 minutes

2 lbs. Chicken pieces - thighs, legs, breast
Salt and Freshly Ground Pepper
3 Tablespoons Olive Oil
1 Chorizo de Bilbao sliced
1 Yellow Onion chopped
2 Large Carrots Cut into 1/4 inch thick slices
3 Garlic Cloves Minced
2 Teaspoons Fresh Thyme stems discarded
2 Large Yukon Potatoes cut into 1 inch cubes
2 Cups Chicken Broth
2 Cups Tomato Sauce
1 Tablespoon Fish Sauce
2 Very Ripe Plantains or Saba Bananas cut into 1 inch thick slices
Italian Flat Parsley chopped to garnish
Lime wedges to serve

Season the chicken with salt and freshly ground pepper.  Heat the olive oil in a large dutch oven or cast iron pot over high heat.  Add the chicken pieces into the hot oil to brown the meat on all sides (about 8-10 minutes).  Remove the browned chicken from the pot and set aside. 

Add the sliced chorizo into the hot oil to brown on all sides (about 1 minute on each side).  Remove the cooked chorizo from the pot and set aside.

Add the onions and carrots to the hot oil and sauté until the onions are soft (about 3-4 minutes).  Add the garlic and fresh thyme and sauté until fragrant (about 30 seconds).  Add the potatoes along with the chicken broth and bring to a boil.  Pour in the tomato sauce and stir in the fish sauce.  Reduce the heat to a slow simmer.   Return the chicken and chorizo to the pot along with the plantains or saba bananas.  Stir the ingredients to combine.  Cover the pot and let cook for 1 hour or until the chicken is fully cooked and the potatoes are fork tender. 

Ladle the chicken stew into large plates and garnish with parsley.  Serve with lime wedges on the side. Enjoy.

Note: In the Filipino tradition this dish is usually served with steamed rice with a mixture of lime juice with fish sauce on the side.

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