Reggie Aspiras

BEEF AND CHICKEN NILAGA WITH CHORIZO

Beef and Chicken Nilaga with Chorizo
by Reggie Aspiras

1 tbsp olive oil
6 chorizos, whole or cut diagonally in half
2 onions, wedged
1 kg beef short ribs, choose well-marbled meat
1 kg chicken leg
1 tbsp peppercorn, whole
3 potatoes
3 carrots
1 cabbage
1 can chickpeas
Salt
Fish sauce

Heat olive oil and cook chorizo until slightly toasted; remove from heat.
Brown chicken on the same pot, then remove from heat.
Sear beef ribs. Searing the meat will produce a deeper, richer, more flavorful broth.
To the ribs, add the wedged onions and sauté.
Add 1 tsp peppercorns and 8 cups water and bring to a boil and lower heat.
Simmer until beef is tender.
Add warm water, just enough to cover the ribs while simmering, if the liquid has reduced and the meat is still tough.
Put back chorizo, potatoes, carrots, chick peas.Simmer for 15 minutes.Add chicken, simmer for 10 minutes.Add cabbage.Season to taste with salt and fish sauce.

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