I got Chef Aleth Ocampo’s taba ng talangka bottle in the fridge. Was wondering what I could cook and at the same time catch up on sleep. So I looked up a few recipes online and settled for this one. This has minor tweaks already. I used chorizo [Poco Deli’s] instead of the andouille sausage. I also added her taba ng talangka because my shrimps were already headless. The sauce is already savory given the spices. But if you really want it tastier, just add more taba ng talangka.
Ingredients:
- 2 chicken breasts, skinless, boneless, cut into chunks
- 1 can diced tomatoes, 28 ounces
- ½ cup tomato paste
- 1 poco deli chorizo sausage
- 1 large onion, chopped
- ½ teaspoon dried thyme
- 3 stalks celery, thinly sliced
- 2 red bell pepper, finely chopped
- 2 cups chicken broth
- 1 tablespoon Belen Aleth’s taba ng talangka
- 1 tablespoon Cajun seasoning
- ½ kilo deveined shrimp
Add the shrimp later, like an hour before serving.
Other herbs you can add to taste: cumin and oregano
Instructions:
You put everything in the slow cooker. Put it on low and you can leave it for 4 hours. Anything more than that and the chicken will fall apart.
Add the shrimp after 3 hours, simmer for an hour and serve over rice.
Notes:
1. I didn’t cook this with rice. Of all the things I hate is when my son picks out all the chicken and leaves the rice. I also like slathering the sauce over my rice.
2. If you don’t have cajun seasoning, then use creole seasoning. If you don’t have that then you can make your own:
2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder
3. A friend said that 1 tablespoon of the taba ng talangka was too little. He was right. I actually prefer it more than that. Then again, I admit I am biased. Chef Aleth makes it once a year and once it is gone, you have to wait the next year and fall in line again.
4. Got leftover rotisserie chicken? lechon manok? use that.
5. You can grill the red pepper [take out the skin and seeds after] for that added smoky taste. You won’t regret it.
6. I’ve tried several local chorizo sausages and only one so far stood out, Poco Deli’s. That’s why I mentioned their name in this one. Next time, will add two, not one.
Ps: I discovered something. The entire dish tastes so much better the day after. The flavors are more distinct. This means I can cook this the day before I serve it, keep it in the fridge, then add the shrimps once I reheat it.
