| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Filipino | Chicken, Filipino | 4 | Servings |
INGREDIENTS
| 2 1/2 to 3 lb chicken fryer | ||
| cut up | ||
| 2 | T | Cooking oil |
| 1 | Clove garlic, minced | |
| 2 | Tomatoes, sliced | |
| 1 | Onion, thinly sliced | |
| 1 1/2 | t | Salt |
| 1 | T | Patis, fish sauce |
| 1/8 | t | Pepper |
| 5 | c | Water |
| 5-6 pieces medium sampaloc | ||
| tamarindabout 1/ | ||
| package[available | ||
| powdered packages] | ||
| 1 | Icicle radish, cut i | |
| pieces or 10 red r | ||
| pared | ||
| 1/2 | lb | Mustasa, mustard gre |
| [or water cress sp | ||
| cabbage] | ||
| 3 | Green onions |
INSTRUCTIONS
Saute garlic, onion and tomatoes in hot oil in big saucepan. Add chicken and cook stirring for 10 minutes or until chicken colors sligh Add salt, pepper, patis, tamarind powder and 5 cups water. Cover simmer for 30 minutes or until chicken is tender. Add radish and cook for 5 minutes. Add mustasa, cover and remove heat. Correct seasoning. Serve hot. Preparation Time: 10 minutes Cooking Time: 50 minutes Serves: 4-5 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)
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Nutrition (calculated from recipe ingredients)
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Calories: 267
Calories From Fat: 102
Total Fat: 11.4g
Cholesterol: 73.1mg
Sodium: 1672.1mg
Potassium: 611.4mg
Carbohydrates: 7.7g
Fiber: 1.8g
Sugar: 4g
Protein: 32.1g