Ingredients with Measurements:
- 1 lb chicken, cut into bite-sized pieces
- 1 cup kadyos (pigeon peas), soaked overnight and drained
- 1 cup ubad (heart of palm), sliced into thin strips
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 2 tbsp oil
- 4 cups water
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large pot, heat the oil over medium heat. Add the onions and garlic and sauté until fragrant.
2. Add the chicken and cook until browned on all sides.
3. Add the tomatoes and cook until they have softened.
4. Add the kadyos and water. Bring to a boil and then reduce the heat to a simmer.
5. Cover the pot and let it simmer for 30 minutes or until the kadyos is tender.
6. Add the ubad and cook for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- High heat to bring to a boil
- Low heat to simmer
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 10g
- Carbohydrates: 30g
- Protein: 20g
Substitutions for ingredients:
- Kadyos can be substituted with black beans or kidney beans.
- Ubad can be substituted with bamboo shoots or asparagus.
Variations:
- Add vegetables such as squash, eggplant, or okra to the stew.
- Use pork or beef instead of chicken.
Tips and tricks:
- Soak the kadyos overnight to reduce cooking time.
- Brown the chicken before adding the tomatoes to add more flavor to the stew.
- Adjust the amount of water depending on how thick or soupy you want the stew to be.
Storage instructions:
- Store leftovers 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 steamed rice on the side.
Garnishes:
- Top with chopped scallions or cilantro.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the kadyos is still hard after 30 minutes of simmering, add more water and continue to cook until tender.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Kadyos, Manok, at Ubad Stew is a traditional Filipino dish that originated in the Visayas region.
Flavor profiles:
- Savory, slightly sweet, and earthy.
Serving suggestions:
- Serve hot with steamed rice.
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Region: Filipino