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  Added: Sep 24, 2007  •  Visited (951)  •  Print version Print this recipe (55)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Pork & Chicken Stew
What You Need:
  • 1 tablespoon oil
  • 1 chicken (2˝ to 3 pounds), cut into eighths
  • ˝ pound boneless lean pork shoulder, cut into 1-inch pieces
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 beef bouillon cube
  • 1 cup boiling water
  • 2 cups sliced celery
  • 1 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • ˝ cup salted peanuts
  • 1 can (5˝ ounces) evaporated milk
  • 1˝ tablespoons original Worcestershire sauce
  • Hot cooked rice (optional)

  • How To Cook:
    1. Heat oil in a Dutch oven or skillet; add chicken and brown on all sides, about 10 minutes.

    2. Remove chicken; set aside. Add pork; brown on all sides, about 5 minutes.

    3. Remove pork; set aside. Add onions and garlic; saute until tender, about 5 minutes.

    4. Return chicken and pork to skillet.

    5. Dissolve bouillon cube in boiling water; add to skillet with celery and salt. Bring to a boil.

    6. Reduce heat and simmer, covered, until chicken and pork are tender, about 45 minutes.

    7. Blend cornstarch with cold water; stir in a little of the hot broth.

    8. Blend cornstarch mixture into broth in skillet; cook and stir until thickened, about 2 minutes.

    9. Stir in peanuts, milk and Worcestershire sauce; heat, but do not boil.

    10. Serve over rice if desired.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Asia » Philippines
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Celery
    Dish » Stew

     





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