Chicken Callos

🍲🐔 Embracing the rich flavors of Chicken Callos! This Filipino-Spanish fusion dish is a hearty medley of chicken, garbanzos, chorizo, and veggies simmered in a savory tomato-based sauce. It’s a comforting bowl that captures the essence of culinary crossroads. Have you savored the warmth of Chicken Callos? #ChickenCallos #FilipinoSpanishCuisine #ComfortFood 🥘🇵🇭 Explore the Filipino twist on a Spanish classic with Chicken Callos. This hearty stew substitutes beef with tender chicken, creating a comforting and flavourful dish.

Greetings, food enthusiasts! Today, I’m thrilled to share a delightful twist on a classic Spanish dish that holds a special place in my heart – Chicken Callos. Now, if you’re familiar with the traditional callos, you know it’s a hearty, flavourful stew made with beef tripe and ox feet. But fear not, because in this version, we’re switching things up and opting for the tender embrace of chicken.

Callos, deeply rooted in Spanish culinary history, made its way to the Philippines during the colonial era. Originally prepared with offal, it underwent a Filipino transformation, evolving to suit local tastes and preferences.

In my household, callos has been a family favourite for years. However, with the passing of time and a growing awareness of health considerations, I’ve adapted the recipe. While pork leg (pata) became the go-to substitute, this time, I ventured into uncharted territory – chicken. The result? A revelation. The familiar, comforting flavours of the original callos remained intact, proving that tradition can happily coexist with innovation.

Chicken Callos is more than just a recipe; it’s a nod to culinary creativity and the adaptability of traditional dishes. It’s about savouring the rich history of a beloved Spanish stew while embracing the versatility of chicken in Philippine cuisine. This dish is a testament to the way flavours evolve, and culinary traditions find new expressions in the hands of enthusiastic cooks.

So, join me in this culinary journey, as we celebrate the marriage of tradition and innovation, savouring each spoonful of this revamped classic. Chicken Callos is not just a dish; it’s a story on a plate, bridging the gap between heritage and modernity.

Chicken Callos

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• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 1 hour
• Total Time: 1 hour 15 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Explore the Filipino twist on a Spanish classic with Chicken Callos. This hearty stew substitutes beef with tender chicken, creating a comforting and flavourful dish.

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Ingredients

Units USM Scale 1x2x3x

• 4 whole chicken legs (approx. 1.25 to 1.5 kgs)
• 2 pcs chorizos, sliced
• 1 1/2 cups cooked chickpeas
• 1 large red capsicum, cubed
• 1/2 cup tomato paste
• 4 tomatoes, diced
• 2 1/2 cups chicken stock
• 1 tbsp paprika
• 1 whole garlic, minced
• 1 whole red onion, chopped
• 3 bay leaves
• freshly ground black pepper
• fish sauce
• olive oil

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Instructions

1. In a pot, sauté garlic and onions in olive oil until garlic is golden brown.
2. Add chicken and brown on all sides. Remove chicken and set it aside.
3. Add tomatoes and tomato paste, continue to cook over medium heat for 2 minutes.
4. Return the chicken to the pot, add chorizo, and pour in the chicken stock. Bring to a boil and simmer slowly for 30 minutes. Add more stock if necessary.
5. Include bay leaves, capsicum, chickpeas, paprika, and simmer on low heat for an additional 15 minutes or until the meat is tender.
6. Season with fish sauce and freshly ground black pepper, mix well, and then serve.

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