• Whole Fat Chicken 1 Kilo (remove and set aside the fat)
  • Cold Water 8-10 Cups
  • Chorizo de Bilbao 2 whole pieces (quartered diagonally)
  • Dried Ham Bone 100 gm
  • Chinese Ham Bits 100 gm
  • Large White Onion 1 pc
  • Large Potatoes 2-3 pcs (peeled in halves)
  • Whole peppercorns 15 pcs
  • Kikkoman Soy Sauce 1 tbsp
  • Sherry 1 tbsp
  • Rock salt, to taste
  • Banana leaves to cover the Masflex Casserole
  • String


  1. Stud potatoes with peppercorns.
  2. Singe banana leaves till smokey and fragrant.
  3. In a Masflex Casserole, render oil from chicken fat.
  4. Saute chorizo, oil will be orange.
  5. Add ham bone, chicken and cover with water.
  6. Bring to a boil.
  7. Add onion and potatoes, soy sauce, and sherry.
  8. Bring to a boil, then lower heat to simmer.
  9. Cover the Masflex Casserole tightly with banana leaves.
  10. Cook for 35 minutes then check chicken.
  11. Chicken has to be fall-off-the-bone tender.
  12. If not yet tender, cook for another 10-15 minutes.
  13. Taste broth, season with rock salt if needed.
  14. Broth must have the smokey fragrance of burnt banana leaves.
  15. To eat in a La Opala Diva Bowl, mash the potatoes in the broth, no need for rice.