Kinulob na Manok (Banana Leaf Covered Slow-cooked Chicken)

INGREDIENTS:
  • 1 whole (2 lbs.) chicken
  • 4 pcs. chorizo de bilbao or Chinese sausage, diagonally sliced
  • 1 cup salami or smoked ham, sliced or ½ cup bacon bits
  • 1 pc. large whole white onion, peeled
  • 3 pcs. medium-sized whole potatoes, peeled
  • 4 pcs. medium-sized whole tomatoes
  • 3 pcs. calamansi limes, juiced
  • 3 long strands of onion leeks (green and white part)
  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 1 tbsp. whole peppercorns
  • 4 to 5 cups water
  • salt, to taste
  • banana leaves
  • wooden pick
  • string, for tying (optional)

PROCEDURE:
  1. Rub the chicken with salt. You may strip off the skin of or leave as is. I prefer mine skin-on to intensify the flavors. Rinse very well and pat dry with paper towel.
  2. Stuff the chicken with some slices of ham and sausage and one strand of onion leek. Temporarily seal the chicken opening with a wooden pick to keep the fillings intact.
  3. In a large cooking pot or heavy bottom palayok (earthen pot), arrange the chicken, whole onion, potatoes and tomatoes, and the slices of sausage and ham or bacon bits. Pour in the olive oil, soy sauce and calamansi extract. Sprinkle with peppercorns and add the remaining strands of leeks. Pour in water just enough to cover the chicken.
  4. If using palayok, cover the pot with two layers of banana leaves. Secure the leaves by tying a string around the pot. Make sure that the pot is tightly covered. If using a modern cooking pot, place two layers of banana leaves on top and tightly cover with lid. Place a weight above the lid to keep the pot airtight.
  5. Bring to simmer and cook over low heat for 45 minutes to 1 hour. 
  6. Uncover the pot and remove the banana leaves. Check the chicken for doneness. Adjust the seasonings if necessary.
  7. Place the chicken on a serving platter and surround it with sausage, ham and vegetables. Serve the soup as a starter and the chicken as a main along with plenty of steamed rice. Enjoy!

**Number of Servings: 4 to 6

TIPS FROM ENZ:
  • In the province of Batangas, they use native brown chickens which usually take upto 2 hours to cook. And to achieve that distinctly earthy and smoky flavors, kinulob is traditionally cooked in a palayok tightly covered with layers of banana leaves over low charcoal flame.