Rodney said I should call it “chocolate” stew even though there is no chocolate at all in this dish. It sounds better than “Chicken Blood Stew”. I made it especially for my friend Carlos for his belated birthday celebration. The more common version — Pork Dinuguan– requires pork pieces and intestines but this one is a lower fat version using chicken instead. This is great served over steamed rice or steamed rice muffins (puto). It may sound gross, but the dish is not at all unusual. Here’s a little snippet from wikipedia:
Dinuguan (also called dinardaraan in Ilocano and tid-tad in Pampanga, or pork blood stew in English) is a Filipino savory stew of blood and meat (typically stomach, intestines, ears, and snout) simmered in a rich, spicy gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar. The term dinuguan comes from the Filipino word dugo meaning “blood”. It is similar to the Singapore dish pig’s organ soup, differing in that it does not contain vegetables and has a characteristically thick gravy. It is frequently considered an unusual or alarming dish to those in Western culture, though it is rather similar to European-style blood sausage, or British black pudding in a saucy stew form. It is perhaps closer in appearance and preparation to the ancient Spartan dish known as black gruel whose primary ingredients were pork, vinegar and blood. Dinuguan is often served with white rice or a Filipino rice cake called puto.
- 500 grams boneless, skinless chicken thighs, sliced in bite size pieces
- 1/2 cup vinegar
- salt and pepper
- 8 cloves garlic, chopped
- 8 oz chicken blood or pork blood (can be found in freezer section of oriental stores or ask your local butcher)
- 4 fusimi chilis or jalapeno peppers, cut in three pieces each
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 2 tbs vegetable oil
- In a bowl, combine chicken, vinegar, salt and pepper and garlic (reserve 1 tsp for sauteeing). Marinate for one hour.
- In a wok or saute pan, heat oil in medium heat. Add onions, garlic and tomatoes and cook until soft. Add chilis.
- Add chicken with the marinate and cook in medium heat until boiling. If dry, add about 1/4 cup water and continue cooking. While boiling, add blood and stir. Turn heat to low, continue cooking chicken until thick. Remove from heat. Adjust seasoning by adding salt or pepper as needed. Serve over steamed rice or with steamed rice muffins.