- 1 whole chicken (about 1.2kg)
- 6 cloves garlic, minced
- 1 large onion, finely chopped
- 1 small can (100g) liver spread
- 2 cups warm water
- 1 medium sized bottle of pitted green olives, drained
- Olive oil
- Salt, to taste
- Pepper, to taste
Our COO Shares Her Great-Grandmother’s Recipe for Chicken and OlivesSeptember 8, 2019
Our grandparents play a huge part in our lives. That’s even truer for Filipinos, whose culture puts great significance towards our elders. They’ve raised many of us, and are our number one spoilers—in an “I’ll buy you that toy your parents refused to get you” kinda way. It’s right, then, that we have a special day dedicated just for them. (Although, obviously, you should be celebrating them everyday.)
For this year’s Grandparents’ Day, our COO Ange honors her great-grandmother by sharing the matriarch’s heirloom Chicken and Olives recipe. Ange recalls having it countless times during her childhood. Her mother would always make it, and it became a sort of comfort food for her and her siblings. To this day, the dish evokes a sense of nostalgia for her entire family. Even their new additions (e.g. one of her brother-in-laws) have fully embraced the dish—so much so that they don’t mind finishing the leftovers.
The dish, although deceptively simple, has a complex mix of flavors. The liver spread adds a sort of grittiness to the dish; but the olives counter it with some freshness and tang. Of course, the recipe makes enough for a family. Surprise your lolos and lolas by preparing it today.
Chicken and Olives
- Serves: 4-6 people
- Active time: 45 mins
- Total time: 45 mins
- Difficulty: Easy
- Wash the chicken well (inside and out).
- Cut the chicken into serving pieces.
- Pat dry, and season with salt and pepper.
- In a heavy skillet over medium high heat, add olive oil and slightly brown the chicken on all sides.
- Do not overcrowd the pan, so as to avoid steaming the chicken. If you prefer, brown the chicken in batches.
- Once browned, transfer the chicken onto a plate.
- In the same skillet, sauté the garlic and onions together, until the garlic is slightly brown and onions are soft and translucent.
- Place chicken pieces back into the skillet with the garlic and onions. Add the dissolved liver spread and bring to a boil.
- Once boiled, add the olives. Stir to incorporate all the ingredients together. Cover and reduce the heat to medium low.
- Stir once in a while to make sure that the chicken does not stick to the bottom of the pan.
- Simmer until the chicken has softened and cooked through. Adjust the salt and pepper, as needed.
- Cook until the chicken is fork tender and the sauce has thickened.
- Serve with rice, or thick slices of French bread.