Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok. Not long ago I made a similar Pinoy dish using pork called Sarciadong Baboy or Kinamatisang Baboy. That was an innovative recipe although some of you may have heard, tasted or even cooked a similar dish, it is innovative because I have made the recipe from scratch base on my colleague throw everything in the pot cooking method. That dish was a winner, it did came out really delicious just for the information of those who have not tried the recipe. Today I cooked a chicken version which came out equally great or even better. Cooking the dish is basically similar with the pork version. Here is the recipe of the chicken version of my Pinoy sarciado dish, Chicken Sarciado, Sarciadong Manok, Kinamatisang Manok.
1 kilo chicken, bone-in, cut into serving pieces
1/2 head garlic, chopped
3 medium size potato, peeled, quartered
6 pieces medium size tomato, coarsely chopped
2 pieces medium size onion, coarsely chopped
2 tbsp. parsley flakes
3/4 cup green peas
1/4 cup fish sauce
1 tbsp. tomato paste
1 tsp. peppercorns
1 tbsp. paprika
3-4 pieces bay leaf
salt to taste
In a sauce pan sauté garlic and onion until fragrant. Add in the tomatoes and stir cook for a minute. Add in the chicken, fish sauce, tomato paste, peppercorns, bay leaf, paprika and parsley flakes and continue to stir cook for 1 to 2 minutes. Add about 1 to 1 1/2 cup of water, bring to a boil and simmer for 30 to 45 minutes at low to moderate heat or until the meat is tender and the sauce reduced to about half, you may add water as necessary. During the last 5 to 10 minutes of simmering add the potatoes and green peas. Correct saltiness if required. Serve with a lot of rice.