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Time needed: 1 hour.
Makes: 4 servings
½ kilo chicken thighs and drumsticks
Salt, to taste
½ tablespoon black peppercorns
4 tablespoons atsuete oil
6 pieces garlic cloves, smashed and minced
1 piece large red onion, minced
1 cup fried saba, cut into thick wedges
¾ cup banana blossoms
1½ cups chicken broth
2 pieces bay leaf
¼ cup vinegar
½ cup soy sauce
1/3 cup ANGEL KREMDENSADA
Season chicken lightly with salt and leave for about 5 – 10 minutes to draw out excess moisture.
In a pan over medium heat, fry the whole bananas in oil until browned. Remove from pan.
Slice the fried bananas into thick disks. Set aside.
In a non-stick pan over medium heat, fry the chicken pieces in the atsuete oil until lightly golden and the skin has rendered most of its fat. Remove chicken from pan.
To the same pan, add the garlic and onions. Sauté in the chicken fats for a few minutes until aromatic and tender.
Add the chicken broth, bay leaf, peppercorns, and vinegar and bring to a boil. Simmer until the acidic smell has disappeared. Continue simmering uncovered until the chicken is tender and the liquid has reduced by half.
Add the soy sauce, banana blossoms, fried, and saba disks.
Add ANGEL’S KREMDENSADA and mix well. Continue simmering until the sauce thickens and becomes creamy. Serve.