Ingredients with Measurements:
- 1 lb chicken, cut into serving pieces
- 1 cup kadyos (pigeon peas), soaked overnight
- 1 cup ubad (heart of palm), sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tomato, chopped
- 1 tbsp cooking oil
- 4 cups water
- 1 tbsp fish sauce
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the cooking oil over medium heat. Add the onions, garlic, and tomato. Cook until the onions are translucent and the tomato is soft.
2. Add the chicken to the pot and cook until browned on all sides.
3. Add the soaked kadyos and ubad to the pot.
4. Pour in the water and fish sauce. Bring to a boil.
5. Reduce the heat to low and simmer for 45 minutes or until the chicken is cooked through and the kadyos is tender.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 20g
- Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Kadyos can be substituted with black beans or kidney beans.
- Ubad can be substituted with bamboo shoots.
Variations:
- Add vegetables such as cabbage or carrots for added nutrition.
- Use coconut milk instead of water for a creamier broth.
Tips and tricks:
- Soak the kadyos overnight to reduce cooking time.
- Brown the chicken before adding the other ingredients for added flavor.
- Skim off any foam that rises to the surface while simmering.
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 large bowl with rice on the side.
Garnishes:
- Top with sliced green onions or cilantro.
Pairings:
- Serve with a side of steamed rice.
Suggested side dishes:
- Grilled vegetables or a simple salad.
Troubleshooting advice:
- If the kadyos is still hard after simmering, add more water and continue cooking until tender.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Pochero is a traditional Filipino stew that originated from the Spanish cocido.
Flavor profiles:
- Savory, slightly sweet, and hearty.
Serving suggestions:
- Serve hot and enjoy with family and friends.
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Region: Filipino