Porbida
Porbida
Ingredients
- 500 g chicken, cut into serving pieces
- 1 pinch salt
- 1 pinch pepper
- 1 garlic, whole, minced
- 1 onion, whole, chopped
- 20 g ginger, julienned or minced
- 1 pc tomato, diced
- 1/4 cup soy sauce
- 1/2 teaspoon atsuete powder
- 2 pcs green chilis, sliced or left whole for less heat
- 1 cup coconut milk
- 1 handful lime leaves, or alupidan leaves
- 1/2 cup water, as needed
Instructions
- 1
Heat a large pan or pot over medium heat. Add a small amount of cooking oil (not listed in ingredients, but implied for sautéing). Sauté the minced garlic, chopped onion, and julienned ginger until aromatic and the onion is translucent, about 3-5 minutes.
⏱️ 5 min
- 2
Add the chicken pieces to the pan. Season with a pinch of salt and a pinch of pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in the diced tomato, green chilis, soy sauce, and atsuete powder. Add about 1/2 cup of water. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is tender.
⏱️ 20 min
- 4
Pour in the coconut milk and add the lime leaves (or alupidan leaves). Stir well to combine. Continue to simmer uncovered, stirring occasionally, for another 5-7 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 7 min
- 5
Taste and adjust seasoning if necessary. Serve the Porbida hot, preferably with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Porbida
- 500 g chicken, cut into serving pieces
- 1 pinch salt
- 1 pinch pepper
- 1 garlic, whole, minced
- 1 onion, whole, chopped
- 20 g ginger, julienned or minced
- 1 pc tomato, diced
- 1/4 cup soy sauce
- 1/2 teaspoon atsuete powder
- 2 pcs green chilis, sliced or left whole for less heat
- 1 cup coconut milk
- 1 handful lime leaves, or alupidan leaves
- 1/2 cup water, as needed
Instructions
- 1
Heat a large pan or pot over medium heat. Add a small amount of cooking oil (not listed in ingredients, but implied for sautéing). Sauté the minced garlic, chopped onion, and julienned ginger until aromatic and the onion is translucent, about 3-5 minutes.
⏱️ 5 min - 2
Add the chicken pieces to the pan. Season with a pinch of salt and a pinch of pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 3
Stir in the diced tomato, green chilis, soy sauce, and atsuete powder. Add about 1/2 cup of water. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the chicken is tender.
⏱️ 20 min - 4
Pour in the coconut milk and add the lime leaves (or alupidan leaves). Stir well to combine. Continue to simmer uncovered, stirring occasionally, for another 5-7 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 7 min - 5
Taste and adjust seasoning if necessary. Serve the Porbida hot, preferably with steamed rice.
⏱️ 1 min