Chicken Cocido, a stew with a rich chorizo flavor, was standard fare during media noche when we were kids.
This dish, of Spanish origin, combines chicken with chorizo de bilbao (Spanish sausage) and vegetables to make a delicious one dish meal.
60ml (1/4 cup) olive oil
1/2 head garlic, cloves peeled and crushed
2 chorizo sausages, sliced on the diagonal 1 medium onion, minced
500 ml (2 cups) water
1kg (2lb) whole chicken, cut into serving pieces
2 potatoes, peeled and quartered
2 medium carrots, slices into 1 cm (1/2 in) rounds
500ml (2 ups) canned tomato sauce
2-3 saba bananas (plantains), sliced into 4-cm (2-in) diagonal pieces
Patis (fish sauce)
1 medium head of cabbage, quartered
Calamansi juice to taste
1. In a large casserole, heat olive oil about 1 minute. Satue the chorizo until firm, about 2 minutes on each side. Remove from heat and set aside. In same oil, saute onion 1 to 2 minutes, then add garlic and saute until fragrant. Add chicken and brown lightly. Pour in water, bring to the boil then lower heat and simmer for 10 minutes.
2. Add carrots, cook for about 8 minutes, then add potatoes, bananas and chorizo sausage.
3. Stir in tomato sauce and let mixture simmer until chicken, vegetables and bananas are almost tender. Add the cabbage and heat through until cabbage leaves are tender but crisp and chicken is completely cooked.
4. Serve with rice and a dip of patis and calamansi.
Chicken cocido serves 4-6.