Every time we eat is an opportunity to nourish our body. Cooking vegetables not only provides proper nutrition but also save you money versus serving full meat dishes (fried chicken, pork chop, beef steak). In fact, the upo (bottle gourd) I am using in this recipe is a gift from my mother and the native chicken, is a gift from relatives in Palawan.
I like using native organic chicken when available as they simply are the healthiest choice. Like organic eggs, native chicken’s meat is more flavorful and requires less seasoning.
Ingredients:
1/2 upo or bottle gourd
2 cups chicken meat (you can use regular chicken too)
2 tomatoes
1 onion
3 cloves garlic
2 tbsp soy sauce
1 tsp black pepper
2 tbsp coconut oil – healthiest choice for cooking oil but you can use any oil you have
I use the newly launched Lock & Lock’s Black & Silver non-stick pan to reduce the amount of oil required which helps reduce the calories of this dish. Because the ingredients and their flavorful juices don’t stick to the pan, my dishes end up more flavorful minus too much salt, artificial seasonings, and MSG.
First, saute the garlic, onion, and tomatoes. Next, add the chicken meat and let it brown. I like to cover the pan at this point so that the native chicken’s juices don’t evaporate.
Add the soy sauce and pepper. Stir then add the upo. Cover the pan again to allow the upo to release its natural juices.
Now you can enjoy eating your healthy Ginisang Upo with Chicken. Check out the next recipe, Sweet & Healthy Native Chicken Adobo – using the leftover native chicken from this recipe 😀
P.S. If you want to get the non-stick pan I used for this recipe, you can get them at Lock & Lock boutiques. I got mine at their store in Glorietta 4. Other store branches: Shangri-La Plaza, Eastwood Mall, Alabang Town Center, Fisher Mall, Fairview Terraces.
#LockedinLove
