Asian cooking

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Chicken menudo

Ingredients :

To prepare the chicken :

750 g. of stewing chicken (thighs, breasts or both)
a head of garlic, whole
1 onion, whole
1 bay leaf
4-5 peppercorns
salt

To cook the Chicken Menudo :

2 tbsp. of olive oil
1 tbsp. of finely minced garlic
2 onions, finely chopped
2 tomatoes, coarsely chopped
1 red bell bell pepper, diced
1 green bell pepper, diced
2-3 tbsp. of raisins
1/4 c. of tomato paste
1 c. of chicken broth
1/4 k. of potatoes, peeled and cut into 1″ x 1″ cubes
1 bay leaf
salt and pepper

Cooking procedure :

Wash the chicken well. Place in a casserole and cover with water. Pierce the whole garlic and onion in several places using a sharp pointed knife. Add them, and the bay leaf and peppercorns, to the chicken. Add some salt. Bring to a boil, skimming the scum as it rises. Lower the heat, cover and simmer for 2 hours or until tender. Drain and cool completely before cutting into 1″ x 1″ cubes.

Strain the broth and cool. Refrigerate, if possible, and scrape off the fat the forms on the surface.

Heat the olive oil in a large saucepan. Saute the garlic until fragrant. Add the chicken cubes and cook until the edges start to brown. Add the raisins, bay leaf, chopped onions and tomatoes. Cook until the tomatoes start to crumble. Add the cubed potatoes and cook for a few minutes. Add the bell peppers, and tomato paste. Stir well. Pour in the chicken broth. Season with salt and pepper. Bring to a boil, cover and simmer for 10 to 15 minutes or until the potatoes are tender and the sauce is thick. Adjust the seasonings before serving as the potatoes may absorb most of the salt. Add a pinch of sugar if the sauce is too sour.

Enjoy!

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