Ingredients with Measurements:
- 1 lb chicken breast, cut into small pieces
- 2 cups coconut milk
- 1 cup water
- 1 cup taro leaves, chopped
- 1 cup spinach leaves, chopped
- 1/2 cup onion, chopped
- 1/2 cup tomato, chopped
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a mixing bowl, combine chicken, salt, black pepper, paprika, cumin, and turmeric. Mix well and set aside.
2. In a large pot, heat vegetable oil over medium heat. Add onion, tomato, garlic, and ginger. Cook until onions are translucent.
3. Add chicken to the pot and cook until browned on all sides.
4. Pour in coconut milk and water. Bring to a boil and then reduce heat to low. Simmer for 20 minutes.
5. Add taro leaves and spinach to the pot. Stir well and cook for an additional 10 minutes.
6. Remove from heat and let cool for a few minutes.
7. Using a wooden spoon, mix the ingredients until well combined.
8. Transfer the mixture to a baking dish and cover with foil.
9. Preheat oven to 350°F and bake for 30 minutes.
10. Remove from oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Total fat: 20g
Saturated fat: 14g
Cholesterol: 50mg
Sodium: 670mg
Total carbohydrates: 13g
Dietary fiber: 3g
Sugar: 4g
Protein: 23g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Taro leaves can be substituted with spinach or kale.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use different spices to change the flavor profile.
- Add chili peppers for a spicier dish.
Tips and tricks:
- Make sure to chop the taro leaves and spinach finely for a smoother texture.
- Use fresh coconut milk for a richer flavor.
- Adjust the amount of salt and spices to taste.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
- Serve in a traditional Filipino banana leaf or on a bed of rice.
Garnishes:
- Top with chopped cilantro or green onions.
Pairings:
- Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Lumpia (Filipino egg rolls)
- Pancit (Filipino noodles)
- Adobo (Filipino stew)
Troubleshooting advice:
- If the mixture is too dry, add more coconut milk or water.
- If the mixture is too wet, bake for an additional 10-15 minutes uncovered.
Food safety advice:
- Make sure to cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Tinumok is a traditional Filipino dish made with taro leaves and coconut milk.
- Afritada is a Spanish-inspired Filipino stew made with tomato sauce and meat.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine