The Philippines culinary icon, Nora Daza, passed away peacefully on the of September 13. Millions will mourn her passing, yet also celebrate the wealth of her culinary contributions. Her valuable legacy is the knowledge and passion for cooking that she selflessly shared.
Ms. Daza was a gourmet chef, restaurateur and a bestselling cookbook writer.
Her recipes are lifesavers for the newlyweds who need to know all the basics of cooking and baking. It is also for homemakers who are always in search of new recipes. It also caters to the avid party giver who likes entertaining with grace but with minimum effort.
She makes the recipes straightforward and easy to follow. I always turn to her cookbook first before anything else because I am confident that it is the first step to doing things right.
This recipe is very simple and easy enough for everyday meals yet the end result is a dish worthy of special occasions, too. Basic cooking skills and simple ingredients are called for.
Guisantes is tinned green peas that is unlike the fresh or frozen green peas that are more known. These peas are starchy, hard when undercooked and mushy when overcooked. It is a common ingredient in Filipino cooking.
I couldn't find the usual tinned guisantes so I used tinned marrowfat peas which had the same taste but softer texture. I loved this dish so much. It had so much flavour and it went really well with rice. I followed Miss Daza's recipe but added evaporated milk at the end for a creamier sauce.
Adapted from Nora Daza's recipe for Gallina con Guisantes.
Yield: 6-8 servings
1 c. of plain (all-purpose) flour
1 tsp. fine sea salt
1/4 tsp. ground black pepper
1 whole chicken (about 1.2 kg. in weight), cut into portions
cooking oil for shallow frying
3 tbsps. butter
1 tbsps. garlic
2 medium onions, sliced
300 gms. carrots
2 1/2 c. chicken stock
400 gms. of waxy potatoes
1 small tin of evaporated milk (2/3 c.)
fish sauce to taste
1/4 tsp. ground black pepper
1 300 gm. tin of marrow fat peas or 2 tins of guisantes, drained
Mix the flour, salt and pepper in a large clean plastic bag.
Put the chicken portions in, a few at a time, and shake to coat with flour. Shake off the excess and transfer to a tray. Repeat until all of the chicken pieces are floured.
Heat up enough oil (about 1" deep) for shallow frying. Fry the chicken portions, a few at a time until golden brown (about 15 minutes per batch).
Heat up the butter in a skillet. Add the garlic and sauté until golden.
Add the onions and cook until translucent.
Add fried chicken portions and carrots. Pour the stock around these. Put the lid on and bring to a boil. Simmer for 10 minutes.
Add the potatoes. Bring back to a boil and simmer until the potatoes are done.
Add the milk, season to taste then stir. Scatter the peas on top.
When it come back to a boil, the dish is ready to serve.
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