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.
Ingredients
Units Scale
- 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
Instructions
- In a pot, sauté garlic and onions in olive oil until garlic is golden brown.
- Add chicken and brown on all sides. Remove chicken and set it aside.
- Add tomatoes and tomato paste, continue to cook over medium heat for 2 minutes.
- 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.
- Include bay leaves, capsicum, chickpeas, paprika, and simmer on low heat for an additional 15 minutes or until the meat is tender.
- Season with fish sauce and freshly ground black pepper, mix well, and then serve.