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175g dried haricot beans
3 chicken legs
1 tbsp vegetable oil
350g lean pork, diced
1 chorizo, optional
1 small carrot, peeled and roughly chopped
1 medium onion, roughly chopped
1.7 liters water
1 clove garlic, crushed
2 tbsp tomato purée (paste)
1 bay leaf
2 chicken stock cubes
350g sweet potatoes or new potatoes,
peeled
2 tsp chili sauce
2 tbsp white wine vinegar
3 firm tomatoes, skinned, seeded and
chopped
225g Chinese leaves
salt and freshly ground black pepper
3 spring onions (scallions), shredded
boiled rice, to serve
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Method :
Soak the
beans in plenty of cold water for 8 hours. Drain. Divide the chicken
drumsticks from the thighs. Chop off the narrow end of each drumstick
and discard. Heat the vegetable oil in a wok or large saucepan, add the
chicken, pork, sliced chorizo if using, carrot and onion, then brown
evenly. Drain the haricot beans, and add with the water, garlic,
tomatoes purée (paste) and bay leaf. Bring to the boil and simmer for 2
hours until the beans are almost tender. Crumble in the chicken stock
cubes, add the sweet or new potatoes and the chili sauce, then simmer
for 15-20 minutes until the potatoes are cooked. Add the vinegar,
tomatoes and Chinese leaves, then simmer for 1-2 minutes. Season to
taste with salt and pepper. The Puchero is intended to provide enough
liquid to be served as a first course broth. This is followed by a main
course of the meat and vegetables scattered with the shredded spring
onions (scallions). Serve with rice as an accompaniment.
This
nourishing main course soup is one of many brought to the Philippines by
the Spanish in the sixteenth century. This recipe - Filipino Chicken Pot
(Puchero) and method are based on Potajes, a special stew still enjoyed
throughout much of Spain. In the Philippines, ingredients vary according
to what is available, but the dish still retains much of its original
character.
Serves 4-6
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