Callos is a Pinoy dish that is well-loved and best enjoyed over lots of hot rice. While the classic recipe is a stew made with ox tripe, this recipe uses a protein that’s easier to handle for many home cooks: chicken. Make this chicken callos for the whole family!
Chicken Callos Recipe
This callos recipe is made with a more approachable protein: chicken.
Ingredients
Chicken Callos Ingredients
- 1/4 Cup canola oil
- 2 tablespoons Garlic minced
- 5 large white onions sliced thinly
- 3 large red bell peppers sliced into thin strips
- 1 teaspoon smoked paprika spiced
- 1 150-gram can chorizo chopped finely
- 1/2 Cup dry red wine
- 2 1.5-kilo whole chickens cut into serving pieces
- 3 tablespoons tomato paste
- 2 cubes chicken bouillon
- 1 425-gram can chickpeas drained
- 1 150-gram sausage morcilla or Spanish blood sausage, boiled, sliced, and fried (optional)
- Salt to taste
- ground black pepper to taste
- sugar to taste
- bread or rice, to serve
Instructions
- Heat oil in a large casserole over medium heat. Sauté garlic until light brown. Add onions and bell peppers. Cook until soft, about 5 minutes. Add paprika and chorizo; cook until fat of chorizo is rendered.
- Add red wine and allow to reduce until syrupy, about 5 minutes. Add chicken and cook until color changes
- Add tomato paste, bouillon cubes, and 2 cups water. Increase heat to high and bring to a boil. Lower heat, cover, and simmer for 20 to 30 minutes or until chicken is cooked through.
- Add chickpeas and morcilla, if using. Cook until chickpeas are tender. Season to taste with salt, pepper, and sugar. Serve with bread or rice.
Tried this recipe?Let us know how it was!
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