This recipe caught my eye in the office while doing some internet browsing…yes I’m guilty of that in a lot of times…ha ha ha! but as always nothing more than food..its all about food. Well, the dish inspired me and I thought why not use chicken this time. This recipe calls for ox tail which Im not sure if my children will have the courage to try. So, I better be safe than sorry, I use the ever favorite of my children..Chicken!!! By the way, I have already posted my Filipino Menudo a year or two ago and if you were wondering whats the difference between the two, the original recipe has liver in it while this one got Spanish Paprika and bell pepper. Filipino cuisine is more than inspired with Spanish/Portuguese food. If you wanna know , there’s a little history and you can find it here: Filipino Fusion Technique. So here we go again… and now for the recipe:

Ingredients:

1 kg chicken breast cut into medium to small cubes or which way you want

2 tbsp rice wine

2 tbsp cornstarch

1 tsp ground black pepper

1/2 tsp salt

2 tbsp butter

3 tbsp olive oil

1 head garlic chopped or grated

1 large white onion chopped

1 tbsp tomato paste

2 large red bell pepper sliced into strips

1/2 tbsp spanish paprika

3/4 cup cubed ham

3/4 cup sliced chorizo

1/2 cup tomato sauce

1 1/2  to 2 cups chicken broth or plain water

1/2 cup chick peas

3 tbsp brandy

1/2 tsp salt or more

1/2 tsp pepper or more

Directions:

Mix chicken cubes, rice wine, cornflour, salt and pepper. Set aside in the fridge for about 30 minutes.

Using a big sauce pan, heat 1 tbsp  oil and 1 tbsp butter. Then put the marinated chicken, cook the chicken until the raw look is gone. Set aside.

Using the same sauce pan, add the rest of the oil and butter. Saute garlic and onion together until they smell so good then add tomato paste.

Stir for about 2 minutes. Next, add the sliced bell pepper and paprika. Saute for 2 to 3 minutes.

Add chicken, chorizo, ham and tomato sauce, cook for about 3 minutes then add the broth or water. Simmer for about 20 minutes.

Then add chickpeas and brandy. Season to taste with salt and pepper. Mix well and cook for another 5 minutes.

Kocina De Pinay Menudo Sulipena

Lovely dish and I don’t regret trying this one although I made some changes to fit in my own desire..lol! but that’s me.. and I can’t do anything about it.  I bet this would be nice with some rolls or what else…of course with a mountain of rice. We love rice..but nowadays we eat brown rice..lets go healthy. The original recipe call for ox tail but I used chicken. Also, I marinated the chicken first with rice wine, corn flour, salt and pepper. I learned that when you do this, the chicken is soft and tender and the sauce is nice and thick but not that thick. I also  put tomato paste while sauteing..that way the taste wont be sour. Don’t forget to add more ham and chorizo because that’s what I did. Dont be afraid to use plain water.. and another thing be careful with salt because ham and chorizo has some salt already.

So, cheers to us and let us enjoy the full week ahead. Lets eat. Lets giggle. Lets be merry.

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