A large number of Filipinos reside in Lebanon and this dish is inspired by a recipe from an article featuring Filipino cuisine in Fatafeat magazine (12/09 issue).
This chicken and veggie dish belongs to the category of no-brainers, with minimum fuss and maximum flavor from the coconut milk, ginger and garlic trio.
INGREDIENTS: 6 servings
- 1 Chicken, cut up
- 6 garlic cloves, mashed in a mortar
- 1 large onion, chopped
- 1 2-inch piece of ginger, peeled and grated
- 1 red bell pepper, cut in chunks (seeds and white flesh discarded)
- 1 carrot, peeled and sliced
- 1 bunch of string beans, sliced in half
- 1 can of coconut milk
- 1 cube of chicken bouillon (optional)
- butter or oil, as needed
- 1/2 tsp of black pepper and salt to taste
- 6 tbsp of flour or cornstarch (optional)
- 8 oz of pasta, such as short penne
- Sprinkle salt and pepper on the chicken pieces and dip in flour or cornstarch. Heat some oil and pan fry the chicken pieces until golden-brown on all sides; remove and set aside.
- Fry the onion till golden; add the red pepper chunks, carrots and green beans and pan fry for a few minutes till softened; add the garlic and ginger and coconut milk and stir, add the chicken pieces and simmer for about 20 minutes until the veggies and chicken are cooked. Serve with pasta.