Chicken Humba

Chicken Humba
Chicken Humba. The humba is usually cooked using pork. However there are countless versions in every place of the country. Versions are defendant of locality, personal preference and availability of ingredients. Today I would like to share my version of Chicken Humba

Chicken Humba Dish

Cooking is basically similar to my pork humba. I did not have the banana blossoms or even the lily buds so I have to do without it. Humba should be really oily a lot of oil may not be really healthy but we are cooking humba here. We want the sauce really oily, salty sweet and tangy.

Find below some of my humba or similar dish that you may be interested with. Just click the link list to check them out.

Chicken Humba Recipe

Here is the recipe of my Chicken Humba. Try it.

1 kilo chicken cut into serving pieces
1/2 head garlic, peeled, crushed
1/3 cup vinegar
1/4 cup soy sauce
1/4 cup black beans, tausi, drained, rinsed
2-3 tbsp. brown sugar
3 pcs. bay leaf
1/2 cub annatto, atsuete extract
1 tsp. crushed peppercorns
salt to taste
cooking oil

Cooking procedure:

Chicken Humba - Cooking Procedure

In a thick sauce pan put all ingredients except the tausi, add enough water to cover meat and bring to a boil. Set heat to medium low and simmer for 30 to 45 minutes or until chicken are tender. Remove all scum that rises, add more water if necessary. Add in the tausi. Correct saltiness and sweetness according to taste, set heat to low and continue to simmer until most of the liquid has evaporated an oily red sauce remain, stirring occasionally to avoid burning the. Serve with a lot of rice.


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