chicken
3 to 4 potatoes, halved
coconut milk
ginger
3 tbsp patis
4 cloves of garlic, minced
onion, minced
fresh basil (or dried)
water
salt and pepper
COOKING INSTRUCTIONS
1. Season chicken with salt and pepper
2. Heat oil and saute ginger, garlic and onion
3. Add chicken and slightly brown it then add potatoes
4. Cover it with water and cook it until it's done (chicken is cooked, potatoes are ready)
5. Season it with patis and allow water to evaporate
6. Add basil leaves
7. Add coconut milk
8. Let it simmer for a few minutes
I love basil and it's my favorite of all the spices. I used to put basil in everything. I put them on eggs, on pasta, on potatoes, and now in chicken. The base of this dish is the basic Tinola but when you get the "tinola taste", you have to destroy it all and add coconut and basil. I did not use fresh basil for this one, because I didn't get to visit the grocery the day before, but dried basil is fine. I can imagine it's going to be more awesome with fresh leaves, though, so maybe when I try this next time --- I will definitely go to the grocery first.
I also love the fact that it comes with potatoes. I love potato and I have a confession to make. I actually cut myself when I was cutting the potatoes for this dish --- ouch! If you must know, though, I haven' cut myself since (not that I am waiting).
Posts
No comments:
Post a Comment