Chicken Pinakbet

by The Meat Market Customer Care

INGREDIENTS:
  • 1 tablespoon oil
  • 1/2 pound Bounty Fresh Chicken Breast Cut-Ups
  • 1 small onion - - chopped
  • 2 cloves garlic - - minced
  • 2-3 tablespoons shrimp paste
  • 3 medium tomatoes - - chopped
  • 1/2 small squash - - peeled and cut into cubes
  • 1 cup water
  • 5-7 young okras - - ends trimmed, cut into halves diagonally
  • 1/2 bunch yard-long beans (sitaw) - - ends trimmed and cut into 3-inch lengths
  • 1 medium bitter gourd - - seeded then halved and cut into slices
  • 1 large eggplant - - ends trimmed and cut into cubes
  • salt
PROCEDURE:
  • In a wok or pan, heat oil over medium-high heat. Add Bounty Fresh Chicken Breast Cut-Ups and cook until browned.
  • Lower heat to medium and add the onion and garlic and cook until tender and aromatic. Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
  • Add shrimp paste and continue to cook for about a minute.
  • Add squash and water. Cover the pan and let it simmer for about 2 minutes.
  • Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
  • Transfer to a serving plate and serve with rice and your favorite fried meat.
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