Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Skinned and boned chicken |
| \N \N | Breasts, cut into 1-inch |
| \N \N | Pieces |
| 8 ounces | Veal, cut into 1-inch pieces |
| 3 tablespoons | Cider vinegar |
| 2 tablespoons | Soy sauce |
| 1½ \N | Garlic cloves, crushed |
| ½ small | Bay leaf |
| 4 \N | Crushed peppercorns |
| 2 cups | Water |
| \N \N | Pimento to garnish |
| 1 cup | Cooked enriched rice, |
| \N \N | Sprinkled with chopped fresh |
| \N \N | Parsley |
A typical stew which blends the Oriental and the Western cuisines. It is said that Philippine dishes require garlic and bay leaf from Spain, pepper from Malay, soy sauce from China, and vinegar to prove it's a native of the Philippines. DIRECTIONS: Broil chicken and veal on rack close to source of heat. Turn once to brown all sides.
Transfer to flameproof serving casserole with cider vinegar, soy sauce, garlic, bay leaf and peppercorns. Let stand at least 1 hour, turning meat pieces several times. Add water to cover meat. Cover casserole and let simmer very slowly for 1 to 1½ hours. At the end of the cooking process there should be very little sauce left in pan.
If necessary, remove cover and let simmer until liquid reduces.
Remove bay leaf. Garnish with pimento. Serve each portion over ½ cup rice. *From Weight Watchers International Cookbook* Submitted By MICHELLE BRUCE On 01-31-95