Perfect Chicken with Banana Core and Pigeon Peas

Discovering the Flavors of Home

My Favorite is Chicken with Banana Core and Pigeon Peas and Growing up in the heart of the Philippines, our family meals were more than just food—they were a connection to our roots. One dish that always stood out was Chicken with Banana Core and Pigeon Peas, a comforting soup that brought the essence of our culture into every spoonful. My mother would often prepare this dish, especially when we needed a hearty meal to warm our spirits. I can still remember the aroma filling our kitchen, a blend of ginger, lemongrass, and the unique scent of banana core. This dish was a taste of home, reminding us of our Ilonggo heritage with every bite.

A Tradition Passed Down

When I was old enough to cook, my mother passed down the recipe to me. She showed me how to carefully cut the native chicken into pieces, explaining that it added a depth of flavor that regular chicken couldn’t match. We’d spend time together preparing the banana core, peeling away the layers to reveal its tender heart. The pigeon peas were soaked overnight, a simple yet essential step that made all the difference. Cooking this dish with her felt like a rite of passage, a way to honor our ancestors and keep our culinary traditions alive.

The Magic of Simple Ingredients

What I love most about this dish is its simplicity. The ingredients are humble—chicken, banana core, pigeon peas, and a few aromatics—but when they come together, they create something extraordinary. The banana core adds a subtle sweetness, while the pigeon peas give the soup a hearty texture. The ginger and lemongrass infuse the broth with warmth, making it the perfect comfort food. I always add a few bird’s eye chilies for a kick of spice, just the way my mother taught me. Every time I prepare this soup, I’m reminded that great food doesn’t need to be complicated; it just needs to be made with love.

Sharing the Taste of Tradition

Now that I have a family of my own, Chicken with Banana Core and Pigeon Peas has become a staple in our household. I love watching my children enjoy the same flavors I grew up with, knowing that they’re tasting a piece of their heritage. We often serve it during family gatherings or on a cozy weekend night, paired with steamed rice. It’s a dish that brings us together, just like it did when I was a child. And every time I make it, I feel a deep connection to the generations that came before me, passing down the love and tradition of our Filipino roots.

Chef’s Notes-Chicken with Banana Core and Pigeon Peas

• Opt for native or free-range chicken for an authentic flavor. The meat is firmer and more flavorful, making the soup richer.
• Make sure to peel away the outer layers of the banana core until you reach the tender white center. This part is less fibrous and adds a unique texture to the soup.
• Adjust the amount of bird’s eye chili based on your spice tolerance. If you prefer a milder soup, remove the seeds from the chilies or use fewer of them.
• Browning the chicken pieces before boiling them can add a deeper flavor to the broth. Simply sear them in a little oil until golden before continuing with the recipe.
• If pigeon peas are unavailable, substitute them with black-eyed peas or lentils. They offer a similar texture and absorb the flavors of the soup beautifully.

FAQ-Chicken with Banana Core and Pigeon Peas

Can I use regular chicken instead of native chicken?

Yes, you can use regular chicken, though native or free-range chicken is preferred for its richer flavor. Adjust the cooking time if using regular chicken, as it may cook faster.

How do I prepare the banana core?

Peel away the tough outer layers until you reach the tender, white inner core. Chop it into bite-sized pieces before adding it to the soup.

What can I substitute for pigeon peas?

If you can’t find pigeon peas, black-eyed peas or lentils are good alternatives that will work well in this recipe.

How spicy is this dish, and can I adjust the heat level?

The dish has a moderate level of heat due to the bird’s eye chilies. You can reduce the heat by using fewer chilies or removing the seeds, or by substituting with milder peppers like jalapeños.

Can I make this dish ahead of time?

Yes, you can prepare this soup ahead of time. It stores well in the refrigerator for up to three days. Reheat gently on the stove before serving, and you may need to add a little water if the broth thickens.