MANILA, Philippines?In the ?50s, long before the present crop of Spanish restaurants came into being, there was Patio Guernica, a tavern-like restaurant in MH del Pilar Street, Ermita.

Originally owned by a Basque pelotari who came to Manila to play pelota at the old Jai Alai, the restaurant served authentic Spanish cuisine, using the pelotari?s personal recipes. Later, he sold the restaurant to Filipino antique collector Romie Bauzon and his German-born wife Inge.

The restaurant flourished, later opening branches in Malate and in Makati.

Today, the old tavern is in the more modern setting of Belagio Square, at 1658 J. Bocobo Street, Ermita (the Malate and Makati branches have been closed).

It has retained much of its Old World charm. A 400-year-old carriage greets visitors at the entrance; ornate iron and wood works adorn the walls.

Both the upstairs and downstairs dining rooms are illuminated by antique chandeliers, and an old reproduction of Picasso?s famous painting, ?Guernica,? hangs by the staircase.

In addition, the leather-bound menu still lists the dishes in Spanish (with English translations in smaller print). Adding to the restaurant?s gentility is the all-white, exquisite Villeroy & Boch dinnerware, lovingly preserved by the staff from the original ?50s restaurant.

As in the old days, the restaurant?s long-time maitre?d, Rodrigo de Jesus, still prepares the Caesar salad tableside, using a well-seasoned wooden bowl to make the famous salad dressing. Other dishes prepared tableside are the pepper steak and the sabayon. On weekends, a guitar trio provides lilting romantic music.

Bestsellers at Guernica include such classic dishes as paella, lengua, rabo de toro, gambas, callos à la Madrilena, almejas al horno and Francescano?ice cream encased in a fried pastry.

Here, Patio Guernica generously shares the recipe for one of its menu mainstays, a hearty Spanish dish called pollo en chilindron.

Call 5214415 and 5214417.

Pollo en Chilindron

2 large chicken breasts, deboned and cut into large cubes
Salt and pepper
2 tbsp olive oil
1 large onion, cubed
8-10 pitted green or black olives
1 large red bell pepper, cut into cubes
1 large green bell pepper, cut into cubes
4 tomatoes, peeled and cut into large cubes
1 c tomato sauce
? c white wine
Dash of chili powder
Dash of Aromat powder, optional
2 pc cooked ham, cubed

Season chicken breast cubes with salt and pepper. In a large pan, heat olive oil and sauté chicken cubes just until they turn white. Add onions, olives, peppers and tomatoes and cook-stir for two to three minutes, then add tomato sauce.

Pour in wine and simmer over low heat for about 5 minutes to let the alcohol evaporate. By this time, the chicken should be fully cooked and the vegetables crisp-tender.

Season with chili powder, salt and pepper and Aromat powder.

Add the ham and heat through about 1 minute. Serve with rice.

TIPS

This is best served when newly cooked and the vegetables are still crisp-tender.
Do not omit the wine. It?s what gives this dish a rich, hearty flavor.
Aromat is a seasoning powder made with spices. It?s manufactured by Unilever and is available in select supermarkets.