Adobong Manok na may Gata

The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food.

You will need:

6 pcs chicken legs
1/2 cup soy sauce
1 head garlic crushed (the more the merrier)
1/2 cup vinegar (I used delmonte cane vinegar)
1 tsp peppercorns
1 tsp salt
6 pcs fresh chillies (optional)
1/2 cup water
3 pcs bay leaves
1/2 cup coconut milk
cooking oil

Then you have to;

• Marinate chicken in soy sauce, vinegar and garlic. I marinate my chicken overnight.  
• In a sauce pan, heat oil, thrown in the garlic and seared the chicken pieces and pour-in the marinate mixture.
• Simmer until the chicken is cook.
• Add the chillies.
• Add the coconut milk. Simmer until a saucy consistency is achieved. Season with soy sauce or salt if needed or according to desired taste. Serve hot!

Tinolang Manok

Im back!!!! It's been a months since I last posted here. Now I am back with a recipe which is very easy. Perfect for cold nights.

Tinolang Manok (Chicken Ginger Stew with Vegetables) recipe is a Filipino food dish that is relatively easy to cook. This dish is light and refreshing. A simple broth with chicken, chili leaves and chayote or green papaya, it is a favorite dish in our home.


Now to do this, you will need;

1 kilo whole chicken, cut into pieces.

1 small young papaya or chayote, cut into small pieces.

1 thumbsize ginger, slliced into strips

1/2 cup dahon ng sili (chili leaves) or mallunggay leaves

1 liter of water

5 garlic cloves, minced

1 red onion, diced

4 tablespoons oil

2 tablespoons patis (fish sauce)

Then what you'll do;

In a medium saucepan, heat oil over medium heat.

 sauté garlic, onion and ginger until fragrant

Add chicken cuts. Cook for 3 to 5 minutes until chicken turns white.

Season with fish sauce. Cook for another 3 minutes.

Pour in water (or rice water). Bring to a boil. Lower the heat and let it simmer until chicken is half-done.

Add in sayote (or papaya). Continue simmering until chicken and vegetable are tender.

Season with pepper and salt according to your taste (you can use chicken bullion cubes).

Then add sili leaves or malunggay.

Cover and let simmer for about 3 minutes or until the sili/malunggay leaves are cooked.

Remove from heat. Serve with rice.  :)

Tara let's eat!

Crispy Lemon Chicken

This was our dinner last weekend. Hubz so love it. I have to thank Glenda for sharing this fantastic recipe. :) Happy Food Friday everyone!

Chicken Alexander

This was served on our dinning table last New Year's eve.

You need;

1 whole chicken

2 onions, quartered

2 tsp. butter

1 can cream of chicken soup (I used campbell's)

1 chopped red bell pepper

1 pack frozen mixed vegtables (carrots, peas and corn)

2 pcs. Chorizo de Bilbao, sliced thinly

1/2 cup chicken broth

1/4 cup cheese

salt and pepper to taste

For Mashed Potato

6 medium boiled potatoes

1/2 cup butter

1/4 cup milk

Lets make the mashed potato first

Place potatoes and enough water to cover in large pot. Bring to a boil. Reduce heat to medium and cook for approximately 15 to 20 minutes or until potatoes are tender. Drain potatoes well. Place potatoes back in pot and add milk, butter, salt and pepper. Mash using hand-held masher until smooth. You can also use a hand-held electric mixer for creamier potatoes.

Now if you want an easier mashed potato, you can use the instant Mashed Potato box and just follow the instructions at the back of box. O di ba mas madali.

Now lets start making our Chicken Alexander

Saute onions and garlic. Put diced chicken and chorizo mix. Throw in the frozen vegetables and bell pepper then continue stirring. Add chicken broth then the cream of chicken soup. Simmer until the sauce thickens. Season with salt and pepper.

Place the saute chicken in a Pyrex dish. Then layer the mashed potato on top. Topped it with grated cheese (I used cheddar cheese)

Bake in a preheated (350 deg F) oven for 20 minutes or until top is slightly brown.


Serve and enjoy!

Lechon Manok Left Over

The other day husband bought Baliuag Lechon Manok. Since it's only the two of us, we had left over. So I chopped the chicken, placed in a ziplock bag and into the freezer. After 2 days, I was reminded of the chicken pieces but since I dont want to feed the husband with the same dish , I decided to make it into something yummier. I transformed it into......

Paksiw Na Lechon.

To do this you will need;

The left over lechon manok

1/4 cup vinegar (I used cane vinegar)

1/2 cup water

1/2 cup Mang Tomas Sauce

1 head garlic, chopped

1/4 cup mascuvado sugar

1/2 tsp whole peppercorn

2 bay leaf

salt and pepper

Then get a bowl and mix everything except the chicken and bay leaf.

Then place the left over chicken and the sauce mixture in a pan. Bring to boil. Stir well, lower heat and bring to boil for ten minutes.

Add more water if necessary, adjust the seasoning. Then add the bay leaf. Simmer for another 5 minutes or until the sauce thickens. Oh by the way, I noticed that the sauce thickens more while it cools. :)

Left Over Chicken Afritada

We got some left over chicken afritada from our last night dinner. So the next morning, I served the same chicken but this time it was use as a filling for the omellete. :)

Our Morning Breakfast Omelette and Sausage. :)

The Chicken Filling

I washed the chicken to remove the afritada taste then shred it. Saute onion and throw in the green bell pepper. Add the shredded chicken. Season with salt and pepper. Set aside.

Whisk 3 large eggs, you can add water to make it more fluffier. Add chives then season with salt and pepper. When the pan is hot, add the oil and then the butter, swirling it around so that the base and sides get coated. While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over cooked chicken. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.

Serve with rice or bread. :)

Chicken Afritada

Chicken Afritada, A staple food in our home. I dont usually cook this but whenever I do, expect a really full stomach. Like the Beef Caldereta, thi dish has many variations this one Im sharing is the simpliest, I think. You'll Need;

1 kilo chicken, cut in serving pieces

1 large onion 2 pcs tomato, quartered 4 pcs potatoes, quartered

3 pcs bell pepper, sliced

8 cloves garlic crushed

1 cup tomato sauce

2 cups chicken stock

sliced carrots

Then you have to; Fry the potatoes until brown. Set aside In a pan heat oil and saute onion then garlic. add the tomato. Wait until the tomato are slightly melted. Add the chicken. Mix a little (sangkutsa). Simmer until the chicken are cooked. Pour tomato sauce and stock. Simmer for another ten minutes. Add potatoes, red/green bell pepper, carrots and simmer for a few minutes. Season with fish sauce and pepper. Serve with rice and enjoy!

Chicken Inasal

To prepare this you'll just need

1 kilo chicken, thigh or leg part

for the marinade

2 thumbsized ginger, minced

1 tbsp. fish sauce

4 stalks lemongrass, chopped

salt

1 tsp fresh coarse ground black pepper

1/4 cup calamsi juice

1/4 cup vinegar/

for achuete oil you'll need:

1/4 cup achuete (annato seed)

butter (I used magnolia lite)

So what I did, I mix all the marinade ingredients and marinate the chix about an hour or much better if you'll marinate it overnight.

For the baste... in a saucepan heat the butter (you can use cooking oil instead of butter) then put the achuete and heat for a minute, it’s ready when the oil turns orangey.

when grilling the chicken just baste it with the achuete oil once in a while until the chicken part are done :D

There..thats so easy right.

Tips on grilling:

Avoid using gas for grilling...the fume of the gas somehow effect the taste of the dish. You can use your gas stove. Put the grill wire-rack and the charcoal on stove. Heat the charcoal until they became red hot then transfer at the griller. :D

Baked Chicken

We had this for dinner a while ago. although buying roasted or baked chicken is just as easy as 1,2,3, I opted to make my own. You see, those cooked chicken available commercially are usually salty or bland.

So to do this:

In a bowl, mix sugar, vinegar, rosemary and voo, blend well. Pour the marinade into a large resealable plastic bag; place the chicken in. Seal bag and and refrigerate chicken for a hour or two.

Now, before you bake the chicken, you have to preheat the oven for 350C

Okay..so drain the chicken. Before placing in a baking dish, rub it with the sugar, cayenne pepper, ground pepper & rosemary.

Bake for a hour and a half

You have to try this! Bon appetit!