Chicken

Chicken Sisig

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Filipino Style Recipe: chicken sisig is another variety of Filipino sisig that usually served as finger food(pulutan). Normally the chicken fillet and liver comes fried then chopped into small pieces. Stir fry soy sauce, oyster sauce, salt and pepper. Stir fried until the sauce is absorb then add green chili and transfer to sizzling plate with egg and calamansi.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20-30 minutes
Good for 4-5 persons

Ingredients:
1 kilo chicken fillet
300 grams chicken liver
3 gloves garlic, chopped
2 onions, chopped
4 pieces green chili(siling haba), chopped
1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons oyster sauce
Salt and pepper to taste
calamansi
3 pieces red chili(siling labuyo), chopped(optional)
1/2 tablespoon mayonnaise(optional)
1 raw egg(optional)

Procedures:
Part 1
1. In a bowl, season chicken fillet and liver with salt and pepper.
2. In a pan, heat oil then fry fillet and liver until color turns to golden brown.
3. Let it cool then chopped into small pieces. Set aside.

Part 2
1. In a same pan, heat oil then saute garlic and onions.
2. Add chicken fillet and liver, crush the liver while cooking.
3. Add chopped chili, soy sauce, oyster sauce and ground pepper. Mix well.
4. Stir fry until the sauce is almost absorb then add mayonnaise. Stir well.
5. Transfer to sizzling plate and add fresh egg on top then serve with calamansi. Done

Tokneneng

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Filipino Style Recipe: Tokneneng is another popular Filipino meryenda(mid-afternoon snack) that is commonly sold along the streets. Tokneneng is a hard-boiled chicken eggs wrapped in orange batter then deep fried until golden brown. This is similar to kwek-kwek which is made up of quail eggs instead of chicken or duck eggs.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20 minutes

Ingredients:
12 pieces chicken eggs, hard-boiled
2 cups flour
1 tablespoon baking powder
3/4 cup water
salt and ground pepper to taste
1 teaspoon orange food coloring
cooking oil for frying

Procedures:
1. In a mixing bowl, combine flour,salt, pepper, water and food coloring. Mix until well blended.
2. Add baking powder, stir to smooth batter and set aside for 15 minutes.
3. Place the hard-boiled eggs in the mixing bowl and coat with batter.
4. Spoon out the eggs from the batter and deep fry in hot cooking oil for a minute or until the coating is crispy.
5. Drain and serve with spicy vinegar or sweet and sour sauce. Enjoy!

Notes:
1. You may also used anatto water instead of food coloring.
2. You may used duck eggs or quail eggs instead of chicken eggs.

Lechon Manok(Roast Chicken)

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Filipino Style Recipe: lechon manok or roasted chicken is another easy chicken dish but not so fast way of cooking. Normally the chicken marinade with seasonings then stuffed with lemongrass. roast in a oven or grilled in a hot charcoal until golden brown and tender.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 60 minutes
Good for 4-5 persons

Ingredients:
1 whole chicken
2 tablespoons soy sauce
1 teaspoon garlic powder
1/4 cup lime or calamansi juice
1 teaspoon salt
2 tablespoons ground pepper
5 stalks lemongrass(tanglad), crushed

Procedures:
1. In a big bowl, marinate chicken in soy sauce, garlic powder and lime juice for at least 4 hours or overnight.
2. Rub chicken including the cavity with salt and pepper then stuff with lemongrass.
3. Preheat oven to 400 degrees Fahrenheit then roast chicken for an hour or grill over hot charcoal until golden brown
while basting skin with butter occasionally.

Binagoongang Manok

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Filipino Style Recipe: binagoongang manok or chicken sauteed in shrimp paste is similar to binagoongang baboy. Normally the chicken sauteed until light brown then cooked in shrimp paste and chili. This is usually serve together with fried eggplants. Some adds coconut milk for more flavor and creamy taste.

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 20-25 minutes

Good for 3-4 persons

Ingredients:
1/2 kilo chicken, cut into seving pieces
2 tablespoons bagoong alamang (pre-sauteed salted shrimp paste)
1 large eggplant, cut into slices
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
5 pieces calamansi, juice
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon ground pepper
4 pieces bird’s eye chili(siling labuyo)
2 tablespoons vegetable oil

3 pieces green chili(siling haba)(optional)
1 teaspoon dried rosemary(optional)

Procedures:
Part 1
1. In a bowl, marinate chicken in calamansi juice and dried rosemary for 15 minutes.

Part 2
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 3
1. In the pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Add chicken and continue sauteing until color turns to light brown.
3. Pour water and shrimp paste then simmer for 10 minutes or until tender. Add more water if necessary.
4. Add brown sugar, green chili and red chili then continue cooking for another 3-5 minutes in low fire.
5. Add fried eggplant then transfer to serving plate. Serve with steamed rice.

Notes:
1. You may also add coconut milk if you want a creamy taste for binagoongang manok.

Marinated Chicken Pesto

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Filipino Style Recipe: marinated chicken pesto is another healthy chicken dish. First, we blend basil, pine nuts and olive oil to make a pesto. We marinate the chicken and then baked until tender. Lastly, sprinkle with mozzarella cheese and then serve hot.

Estimated time of preparation: 20 minutes(plus marinating time)
Estimated time of cooking: 25-30 minutes
Good for 3-4 servings

Ingredients:
4 pieces chicken fillet, skinless
100 grams fresh basil
50 grams toasted pine nuts or peanuts
salt and pepper to taste
1 cup olive oil
1/2 cup mozzarella cheese, grated
100 grams malunggay leaves(optional)

Procedures:
Part 1
1. In a blender, place basil, malunggay leaves, toasted pine nut and olive oil. Blend until well combined and smooth.
2. Season chicken fillet with salt and pepper then marinate with blended mixture.
3. Refrigerate at least 1 hour or overnight.

Part 2
1. Preheat oven to 375 degrees Fahrenheit.
3. In a baking pan, place the mixture and marinated chicken. Cover with aluminum foil.
4. Bake for 25-30 minutes or until chicken is done.
5. Remove foil and sprinkle with mozzarella cheese on top.
6. Bake for another 5 minutes or until cheese turns to lightly browned.
7. Serve hot!

Notes:
1. You may also broiled chicken instead of baking.

Chicken Cordon Bleu

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Filipino Style Recipe: chicken cordon bleu is another special meat roll dish that usually served during Holidays or any special occasion. Normally the meat rolls stuffed with ham and cheese then fried or baked until tender.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 10-20 minutes
Good for 6-8 servings

Ingredients:
10 pieces chicken fillet
10 slices cheddar cheese
10 slices sweet ham, sliced halves
2 eggs, beaten
1/2 cup all-purpose flour
1/2 cup butter
salt and pepper to taste
1 cup evaporated milk(optional)
1 cup bread crumbs(optional)

Procedures:
Part 1
1. Pound the meat using meat pounder, season with salt and pepper.
2. In a bowl, combine beaten eggs and milk then dip meat in mixture.
3. Arrange the filling over the meat and roll the meat, secure with a thread or toothpick.
4. Dredge the meat in flour, dip again in egg-milk mixture then roll in bread crumbs. Set aside.
5. Repeat the procedures for remaining slices.

Part 2
1. Fry meat in butter for 5 minutes or bake it over 350 degrees Fahrenheit for 25 minutes or until tender.
2. Slice the chicken cordon bleu and arrange on a platter. Serve.

Baked Rosemary Garlic Chicken

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Filipino Style Recipe: baked rosemary garlic chicken is another easy and simple chicken dish. Normally the chicken baked with rosemary, garlic powder, salt and pepper together with potatoes.

Estimated time of preparation and cooking: 50-70 minutes
Good for 5-6 persons

Ingredients:
6 pieces chicken legs and thighs
1 1/2 teaspoons rosemary leaves, finely crushed
1/2 teaspoon garlic powder
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

1 tablespoon paprika(optional)
500 grams small potatoes, halved(optional)

Procedures:
1. In a baking pan, mix olive oil, garlic powder, rosemary, salt and pepper.
2. Add chicken and potatoes, toss to coat well.
3. Bake over 375 degrees Fahrenheit for at least 35 minutes or until tender.
4. Turning the chicken and potatoes occasionally. Serve

Green Chicken Curry

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Filipino Style Recipe: green chicken curry is popular in Thai cuisines. This is similar to traditional chicken curry but we used Thai green curry in this recipe. Usually the chicken cooked in a blend of Thai green curry and coconut milk then season with fish sauce, lime juice and sugar.

Estimated time of preparation and cooking: 20-30 minutes.
Good for 3-4 persons

Ingredients:
500 grams chicken fillets, cut into serving pieces
2 tablespoons Thai green curry paste
1 1/2 cup coconut milk
1 onion, chopped
2 lime leaves
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons brown sugar
1 tablespoon vegetable oil

2 bell peppers(green and red), strips(optional)
1 carrot, cubed(optional)
1 cup broccoli flower(optional)

Procedures:
Part 1
1. In a pan, heat oil and saute onion.
2. Add curry paste and cook for 2 minutes. Stir constantly.
3. Pour coconut milk and bring to boil. Add water if needed.
4. Add chicken and vegetables, simmer uncovered for 20 minutes or until tender.
5. Season with fish sauce, lime juice and brown sugar. Stir to combine.
6. Transfer to serving plate then serve.

Mixed Paella

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Filipino Style Recipe: mixed paella is another variety of complete meal dish that is usually served in any special occasion by Filipinos. It is consist of rice cooked in broth and tomato sauce with mixed seafood like squid, prawns, crabs, fish fillets or mussels, chicken meat and chorizo.

Estimated time of preparation: 15-20 minutes
Estimated time of cooking: 50-60 minutes
Good for 5-8 persons

Ingredients:
5 cups sticky rice(malagkit)
1/2 kilo prawns
200 grams squid, sliced
1/2 kilo fish fillets(salmon, tuna, etc), cut into cubes
1/2 kilo mussels(tahong)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1/2 kilo chicken fillet and pork, cut into cubes
2 cups chicken stock
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

1 large chorizo, sliced diagonally(optional)
1 cup green peas(optional)
3 bay leaves(optional)
1 tablespoon parsley, chopped(optional)
4 pieces hard boiled eggs, quartered(optional)

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain and set aside.
2. In a pan, heat oil then fry prawns, squid and fish fillets for 2 minutes or until cooked. Drain and set aside.
3. In a same pan, fry chorizo until golden brown. Drain and set aside.

Part 2
1. In a paella pan, heat olive oil then saute garlic and onion.
2. Add chicken, pork, bay leaves and fish sauce then cook for 5 minutes.
3. Add sweet peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour chicken stock then simmer until rice is almost tender and mushy. Add more stock if needed.
5. Add parsley then season with salt and pepper to taste.
6. Arrange bell peppers, seafood and other remaining ingredients on top.
7. Continue simmering until sauce is absorbed. Transfer to serving plate then serve.

Chicken Tapa

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Filipino style recipe: chicken tapa or tapang manok is another variety of popular Filipino tapa. Normally we use beef but in this recipe we will use chicken. The chicken meat prepare in thin slices and marinated for an hour then fry until done. Often served with fried rice and egg, together with achara(picked papaya strips).

Estimated time of preparation: 10 minutes(plus marinating time)
Estimated time of cooking: 15-20 minutes
Good for 3-4 persons

Ingredients:
500 grams chicken fillet, cut into serving pieces
1/4 cup cooking oil

Marinade:
4 cloves garlic, minced
1/2 cup soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon oyster sauce
1 teaspoon cayenne pepper(optional)
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine chicken and all ingredients except cooking oil. Mix well then marinate for at least an hour inside the fridge.

Part 2
2. In a pan, heat cooking oil over low heat. Fry marinated chicken for 15 minutes or until golden brown.
3. Drain and transfer to serving plate. Serve with fried rice.