Filipino🥣 Soups & stews

Simple Chicken and Vegetable Stew

Name: Simple Chicken and Vegetable Stew
Total time: 30 min
Cuisine: Filipino
Ingredients: ~3 tbsp cooking oil; ~2 medium sayote (chayote); ~200 g beans or long green beans; ~½ tsp ground black pepper; ~4 cloves garlic; ~1 medium onion; ~1 tbsp ginger; ~2 medium tomato; ~600 g chicken; ~4 cups water; ~¼ tsp ground black pepper; ~2 tbsp fish sauce

⏱ 30 min

A humble yet flavorful everyday dish combining tender chicken with crisp local vegetables. Slowly simmered in a savory broth until the chicken is tender, this dish is best served with steamed rice.

Adapted from a video by Panlasang Pinoy

GANITONG LUTONG ULAM NA GULAY AT MANOK, SULIT SA SARAP!

Watch on YouTube

Ingredients

cooking oil~3 tbspest.
sayote (chayote)cut into large cubes~2 mediumest.
beans or long green beanscut into 2-inch pieces~200 gest.
ground black pepper~½ tspest.
garliccrushed or minced~4 clovesest.
onionthinly sliced~1 mediumest.
gingerthinly sliced, optional~1 tbspest.
tomatodiced~2 mediumest.
chickencut into serving pieces

Steps

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1
Heat oil in a cooking pot until it reaches the desired temperature.
2
Cut the sayote into large cubes and quickly stir-fry in the hot oil.
3
Cut the beans into 2-inch pieces, add to the sayote, and stir-fry for about 2 minutes. Season with black pepper, then remove and set aside—you will return them to the dish later.
4
Crush or mince the garlic quickly.
5
Slice the onion thinly into long, thin strips. Keep the root end intact to hold it together while slicing, then cut horizontally and lengthwise into fine pieces.
6
Slice the ginger very thinly (optional).
7
Dice the tomato into small cubes.
8
Heat oil in a clean pot, add the minced garlic, onion, and ginger, and sauté until fragrant. Then add the diced tomato and cook until soft and beginning to break down into a sauce.
9
Add the chicken pieces and stir-fry for about 3 minutes until browned on the surface.
10
Pour in enough water to cover the chicken, cover the pot with a lid, and bring to a boil quickly. Once boiling, reduce the heat to the lowest setting and simmer slowly until the chicken is tender.
11
Once the chicken is tender, increase the heat to medium. At this point, adjust the consistency by choice—keep it simmering to maintain a brothier texture, or increase heat to reduce the liquid for a thicker stew.
12
Return the pre-cooked sayote and beans to the pot. Season with ground black pepper and fish sauce for umami.
13
Gently mix all ingredients together, being careful not to crush the vegetables. Cook for an additional 1–1½ minutes if you prefer softer vegetables, or longer as desired. Taste and adjust the seasoning as needed.
14
Turn off the heat and transfer the stew to a serving bowl. Serve hot with steamed rice.

Simple Chicken and Vegetable Stew

Ingredients

Steps

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