Peas may not be the star ingredient in most dishes, but peas certainly make most dishes pop. In Philippine cuisine for example, peas are so special they almost always only appear on weekend or special occasion menus. That may be largely because peas are cold weather legumes and Philippines has a tropical climate. When I was growing up, cold crops come from the mountains far, far away.
This dish has Spanish influence all over. Over 400 years of Spanish rule did that. We love to cook with Chorizo De Bilbao and Spanish olives. These two (2) ingredients kick up sauces two notches easily. So, if you’re going to experiment on trying Filipino food, keep them in stock.
- 2 chicken breasts, cubed (1″) and seasoned with kosher salt and pepper
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 1/2 Chorizo De Bilbao, diced (optional)
- 4 Spanish olives, diced (optional)
- 2 medium tomatoes, diced (when out of season, I use canned oven-roasted marinara sauce from summer’s tomato harvest – Mark’s Oven-Roasted Marinara Sauce) juice of one lemon or five (5) calamondin
- 2 medium potatoes, cubed
- 1 green bell pepper, chop roughly the same size of onions
- 1 red bell pepper, chop roughly the same size of onions
- 1 cup of peas
- In a hot skillet, brown chicken in olive oil. Set aside.
- In the same skillet saute garlic until fragrant, onions until translucent, fresh tomatoes until sauce forms.
- If cooking with chorizo and olives, add to the saute now.
- Return chicken to the pan and cook covered for 5 minutes in medium heat.
- Add juice of lemon or calamondin.
- Add potatoes and cook covered for another 5 minutes. You’ll notice your sauce is happening without adding additional water or broth.
- Add bell peppers, peas and simmer until cooked through.
- Adjust salt and pepper to taste.
- Serve over steamed rice.