Filipino-style chicken

Chicken Cocido

• 1 whole chicken, sliced into serving pieces, or 4 chicken legs, 4 chicken thighs and 4 chicken wings
• Coarse salt
• ¼ c olive oil
• 2 whole chorizo sausages, sliced diagonally
• 1 medium-size onion, chopped
• 4-5 cloves garlic, chopped
• 2 c water
• 2 potatoes, peeled and sliced into wedges
• 2 carrots, peeled and sliced into circles
• 4 saba bananas, each cut in 2 or 3 pieces
• 2 c tomato sauce
• 2 c crushed tomatoes (canned)
• 2 tbsp patis
• 12 all-meat cocktail hot dogs
• 1 whole head of cabbage, sliced into serving pieces

Directions

1. Wash the chicken well. Pat dry and season with salt. Set aside.
2. In a large casserole, heat the olive oil on low fire and sauté the chorizo sausages lightly, turning once. Remove the chorizo from the casserole and set aside. Turn up the heat to medium. Add the chicken pieces and cook until lightly browned on both sides (you may have to do this in batches so as not to overcrowd the pan). Remove the chicken from the pan.
3. Turn the heat to low. Add the onion and sauté for one to two minutes then add the garlic and continue sautéing for one to two more minutes (making sure not to burn the garlic). Return the chicken to the pan and pour in the water. Simmer for 10-15 minutes.
4. Add the potatoes, carrots and bananas. Pour in the tomato sauce and crushed tomatoes. Season with patis. Simmer for another 10-15 minutes or until the chicken is fully cooked and the potatoes, carrots and bananas are tender. Add the cocktail hot dogs, the sautéed chorizo and the cabbage during the last two minutes of cooking.
5. To serve: Arrange the chicken, chorizo and hot dogs on one side of a large platter. On the other side, arrange the potatoes, carrots, bananas and cabbage.  Pour the broth into a separate bowl.
6. Serve with rice and with patis and calamansi.