Ingredients with Measurements:
- 1 cup kadyos (pigeon peas), soaked overnight and drained
- 1 lb chicken, cut into small pieces
- 1 cup ubad (heart of palm), sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tomato, chopped
- 2 cups water
- 2 tbsp cooking oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a pot, heat cooking oil over medium heat. Add onion and garlic and sauté until fragrant.
2. Add chicken and cook until browned.
3. Add tomato and cook until soft.
4. Add kadyos and ubad and mix well.
5. Pour in water and bring to a boil.
6. Lower heat and simmer for 30-40 minutes or until kadyos is tender.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 22g
Protein: 20g
Fiber: 6g
Substitutions for ingredients:
- You can use other types of beans if kadyos is not available.
- You can use other types of meat like pork or beef instead of chicken.
- If ubad is not available, you can use other vegetables like green beans or cabbage.
Variations:
- You can add other vegetables like carrots or potatoes.
- You can add coconut milk for a creamier texture.
- You can add shrimp or fish for a seafood version.
Tips and tricks:
- Soaking the kadyos overnight will help it cook faster.
- You can add more water if the mixture becomes too dry.
- Adjust the seasoning according to your taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with rice on the side.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodles)
- Ensaladang talong (grilled eggplant salad)
Troubleshooting advice:
- If the kadyos is still hard after cooking, add more water and continue simmering until tender.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid foodborne illnesses.
Food history:
Kadyos is a popular ingredient in Filipino cuisine, particularly in the Visayas region. It is often used in soups and stews.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the kadyos and ubad, with a hint of acidity from the tomato.
Serving suggestions:
Serve hot as a main dish.
Related Categories
Cooking Method: N/A
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Region: Philippine