BRAISED CHICKEN COVERED WITH BANANA LEAVES
Traditionally this dish is cooked in a clay pot, covered with banana leaves on top with a heavy weight on top sealing the clay pot and making it airtight. I used my slow cooker which meant that I could do other things in the house while its cooking. I still used banana leaves to give it an authentic taste.
I’m sure you are wondering why does the dish have Chorizo de Bilbao? Not many knows about what Philippine cuisine was like Pre-Spain but there are more to it than the name. The name is very deceiving but this sausage did not originate from Spain. A business man created the Choriso and branded like it came from Spain. He was very successful and until today these sausages are still available and sold everywhere in Philippines. (source: https://www.aboutfilipinofood.com/chorizo-bilbao/). It was widely eaten in Philippines and it used to be sold in cans, now it’s sold vacuum packed.
Kinulob refers to a style of cooking in which the food is placed in a deep container (pot, pan or can) and then covered, sometimes with banana leaves. The culinary technique varies according to region. (source https://www.tagaloglang.com/kulob/)
Usually seen at the centre of the table, an alternative to Lechon (whole roast pork).
How To Make Kinulob Na ManokPrint Recipe
- 1 whole chicken
- 4pcs chorizo de Bilbao sausages or Chinese sausages, sliced
- 1 large onions, roughly chopped
- 4 cloves garlic, minced
- 4pcs bacon or salami, sliced
- 3 potatoes, peeled and cut into quarter
- 4 tomatoes, roughly chopped
- 4pcs carrots, roughly chopped
- 1tbsp cooking oil
- 1/2 calamansi or lemon
- 60ml soy sauce
- 900ml water
- 1tbsp whole black peppercorns
- Banana leaves (optional)
Stuff the chicken with some bacon, some onions and garlic. Seal the opening using toothpicks and leave the chicken on the side for later.
Using a large cooking pot or slow cooker place the chicken then pour the cooking oil, say sauce, lemon, peppercorns, sausages, potatoes and water.
Cover the pot with 2 layers of banana leaves tightly covered with the lid. Place a heavy weight above to keep it airtight.
If using a cooking pot, bring it to boil and simmer for 1 hour on low heat. If using a slow cooker put the heat high for 2 hours and put it on low heat for another 1 hour.
Check your chicken, take off the banana leaves and check if the chicken is cooked through and adjust seasoning to your taste. If it’s not ready cook it a little bit more making sure that the chicken is cooked properly.
It’s now ready to serve, place the chicken in a serving plate, save the soup to have as sides or soup to pour over your rice.
Best serve with rice.