INGREDIENTS

½ kilo chicken thighs and drumsticks
salt to taste
½ tbsp black peppercorns
4 tbsp atsuete oil
6 pcs garlic cloves, smashed and minced
1 pc large red onion, minced
1 cup fried saba, cut into thick wedges
¾ cup banana blossoms
1½ cup cups chicken broth
2 pcs bay leaf
¼ cup vinegar
1/3 cup soy sauce
2/3 cup ANGEL KREMDENSADA

PROCEDURE

1. Prepare chicken. Season chicken lightly with salt and leave for about 5 –10 minutes to draw out excess moisture.
2. Render. 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.
3. To the same pan, add the garlic and onions then sauté in the chicken fats for a few minutes until aromatic and tender.
4. Add the chicken broth, bay leaf, peppercorns, and the 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.
5. Add the soy sauce, banana blossoms, fried saba wedges, and ANGEL’S KREMDENSADA and mix well. Continue simmering until the sauce slightly thickens but is still saucy and becomes creamy. Serve