Stir-Fried Chicken and Okra Recipe

Ingredients:

½ pound boneless chicken, cut into cubes

½ red bell pepper, cut into cubes

½ green bell pepper, cut into cubes

1 pound fresh okra pods

Curry powder, to taste

For the marinade:

Soy sauce, as needed

Minced ginger, as needed

Splash of balsamic vinegar

Cooking Instructions:

Marinated the chicken and peppers in the soy sauce, minced ginger, and balsamic vinegar.

Cut the heads and tails off the okra and cut into ¼ inch rounds. Dump them in a bowl and don’t season them.

Stir – fry the chicken until about 2/3 done, pull and save. Add oil, then the okra.

Throw in the chicken, stir. Add the peppers.

Toss in about a tsp of curry powder. Serve over rice or with mashed potatoes.

Source: Kusinamasterrecpies

Pork and Chicken Pochero Recipe

Ingredients:

500 grams chicken (serving slice)

400 grams pork (serving slice)

1 medium size onion (chopped)

6 cloves garlic (minced)

220 grams chick peas (garbanzos) – For dried chick peas, soak it overnight; For canned chick peas, just drain the water.

400 grams saba or cardaba banana (sliced)

300 grams potatoes

2 tomatoes (sliced)

220 grams tomato puree or sauce.

200 grams pechay or bok choy

1 tablespoon whole kernel peppercorn

1 tablespoon salt (OR according to your taste preference)

2 tablespoon cooking oil

1.8 liters of water

Cooking Instructions:

Heat the oil in a cooking pan. Sauté garlic and onion until light brown. Sauté the pork for 3 minutes. Add the chicken and tomatoes then sauté for 5 minutes. Set aside.

Add the casserole with water. Add the Sautéed meat and salt. Let it boil. Simmer for 20 minutes until meat soften.

Add the potatoes, banana, chick peas, tomato puree and whole kernel peppercorn. Cook for 8 minutes. You can add extra salt or ground pepper as needed.

Add the pechay and simmer for 30 seconds.

Source: kusinamasterrecipes.com