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  Recipe Home » Poultry » PHILIPPINE CHICKEN AND VEAL STEW
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  PHILIPPINE CHICKEN AND VEAL STEW
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 200
Ingredients:
8 oz. skinned and boned chicken breasts, cut into 1-inch pieces
8 oz. veal, cut into 1-inch pieces
3 Tbls. cider vinegar
2 Tbls. soy sauce
1-1/2 garlic cloves, crushed
1/2 small bay leaf
4 crushed peppercorns
2 C. water
pimento to garnish
1 C. cooked enriched rice, sprinkled with chopped fresh parsley
Instructions:
Broil chicken and veal on rack close to source of heat. Turn once to brown all sides. Transfer to flameproof serving casserole with cider vinegar, soy sauce, garlic, bay leaf and peppercorns. Let stand at least 1 hour, turning meat pieces several times. Add water to cover meat. Cover casserole and let simmer very slowly for 1 to 1-1/2 hours. At the end of the cooking process there should be very little sauce left in pan. If necessary, remove cover and let simmer until liquid reduces. Remove bay leaf. Garnish with pimento. Serve each portion over 1/2 C. rice.
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