Chicken Salpicao


Ingredients:
1/2 kilo chicken fillet, cut into bite size
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Worcestershire Sauce
1/2 teaspoon ground pepper
6 cloves garlic, chopped
1 small can sliced mushrooms, drained
2 tablespoons butter
3 tablespoons olive oil
chopped spring onions for garnishing

Procedures:
Part 1
1. In a bowl, combine chicken, soy sauce, oyster sauce, worceshire sauce and ground pepper. Marinate for an hour.

Part 2
1. In a pan, heat olive oil and toast the garlic until colors turn to golden brown and crispy. Remove from the pan and set aside.
2. In a same pan, stir fry mushrooms until light brown. Remove from the pan and set aside.

Part 3
1. In the same pan, melt butter then cook chicken for 20-30 minutes or until light brown.
2. Put back mushrooms then adjust seasoning according to taste.
3. Cook until it turned into an oily thick sauce.

Part 4.
1. Transfer into serving plate then sprinkle with toasted garlic and spring onions. Serve.

Lemon and Herb Chicken Thigh


Ingredients:
750 grams boneless chicken thigh, cut into serving pieces
1 tablespoon olive oil

Marinade:
1 lemon juice, juice
1/4 teaspoon lemon zest
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Procedures:
Part 1
1. Marinate chicken for at least 2 hours inside the fridge.

Part 2
1. Cover baking pan with aluminum foil.
2. Arrange chicken then drizzle with olive oil.
3. Bake in a preheated oven over 200 degrees Fahrenheit for 40 minutes. Baste chicken occasionally.
4. Add more minutes to golden brown the chicken. (Optional)
5. Transfer chicken into serving plate then drizzle with remaining juice. Serve.

Honey Sesame Chicken

Ingredients:
500 grams chicken thigh or breast
1/2 teaspoon sesame seeds, toaste
2 tablespoons chopped spring onion
1 & 1/2 tablespoons unsalted butter

Sauce:
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon garlic powder
1/2 tablespoons brown sugar
1/2 teaspoon ginger powder
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
1/4 teaspoon ground black pepper

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then mix until well blended. Set aside.
2. Rub chicken with rosemary, salt and ground pepper.

Part 2
1. In a pan, melt butter then sear chicken until golden brown both sides.
2. Transfer chicken into baking pan then pour sauce mixture until well coated.
3. Bake in a preheated oven over 200 Fahrenheit for 20 minutes or until caramelized.
4. Sprinkle with sesame seeds and chopped spring onion.

Chicken Afritada


Ingredients:
3/4 kilo chicken, cut into serving pieces
250 grams tomato sauce
2 cups chicken stock
1 large potato, quartered
1 large carrot, sliced
1 large bell pepper, sliced
4 cloves garlic, minced
1 medium onion, diced
2 pieces bay leaves(laurel)
10 pieces peppercorns
1 teaspoon sugar
Salt and pepper to taste
4 tablespoons cooking oil
1/4 cup soy sauce
1/2 lemon or calamansi juice

Procedures:
Part 1
1. In a bowl, marinate the chicken in soy sauce and lemon juice for 30 minutes.

Part 2
1. In a pan, heat oil then fry potato and carrots until light brown. Remove and set aside.
2. Pan-fry the chicken until the color turns light brown. Remove and set aside.
3. Saute garlic and onions then add chicken, tomato sauce, chicken stock, bay leaves and peppercorns. Simmer for 15 minutes.
4. Add the potato and carrots and bell pepper. Season with salt, sugar and ground black pepper.
5. Simmer for another 3 minutes then remove from heat.
6. Serve with steamed rice. Enjoy!

Honey Ginger Lemon Chicken Thigh

Ingredients:
500 grams chicken thigh fillet
6 tablespoons honey
1 tablespoon grated ginger
1 tablespoon lemon juice
1/4 cup water
2 tablespoons soy Sauce
1 teaspoon Sesame oil
2 tablespoons vegetable oil
salt and pepper to taste
chopped spring onions for garnishing
a bunch of bok choy, steamed

Procedures:
Part 1
1. In a bowl, marinate chicken thigh in soy sauce and sesame oil for 30 minutes.
2. In a separate bowl, combine honey, ginger, lemon juice and water. Mix well.

Part 2
1. In a pan, heat oil then fry chicken until light brown.
2. Pour the sauce, salt and ground pepper then simmer until reduced and thickens. Turn off the heat.
3. Chop chicken thigh into serving pieces.
4. Serve as rice toppings together with steamed bok choy.
5. Drizzle with remaining sauce and sprinkle with spring onions. Serve hot immediately.

Chicken Wings Adobo with Sweet Potato

Filipino Style Recipe: Chicken Wings Adobo with Sweet Potato is another variety of popular Filipino Adobo. This dish is similar to traditional chicken adobo with fried sweet potato.

Ingredients:
350 grams chicken wings, cut into serving pieces
3-4 pieces sweet potato(kamote), cut into wedges
1/2 cup soy sauce
1/3 cup vinegar
6 cloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
3 pieces green chili (siling haba)
2 tablespoons sugar
salt to taste
1/4 cup cooking oil
1-2 cups chicken broth

Procedures:
Part 1
1. In a pot, combine chicken, garlic, bay leaves, peppercorns, soy sauce and vinegar.
2. Marinate chicken for at least 30 minutes.
3. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2
1. In a pan, heat oil then fry sweet potato until light brown. Remove and set aside.

Part 3
1. In a same pan, fry marinated chicken for 5 minutes or until golden brown.
2. Reduce oil to 1 tablespoon. Add ginger and garlic then fry until light brown.
3. Pour marinade and water then simmer for 20-30 minutes or until chicken is tender. Add more water if necessary.
4. Add fried sweet potato, sugar and green chili then adjust seasoning according to taste.
5. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Chicken and Banana Adobo

Filipino Style Recipe: Chicken and Banana Adobo is another variety of popular Filipino Adobo. This dish is similar to traditional chicken adobo with fried banana.

Ingredients:
500 grams chicken, cut into serving pieces
3-4 pieces cardava banana (saba), cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
6 cloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
2 tablespoons sugar
salt to taste
1/4 cup cooking oil
1-2 cups chicken broth

Procedures:
Part 1
1. In a pot, combine chicken, garlic, bay leaves, peppercorns, soy sauce and vinegar.
2. Marinate chicken for at least 30 minutes.
3. Drain garlic and chicken then reserve the sauce. Set aside.

Part 2
1. In a pan, heat oil then fry banana until light brown. Remove and set aside.

Part 3
1. In a same pan, fry marinated chicken for 5 minutes or until golden brown.
2. Reduce oil to 1 tablespoon. Add garlic then fry until light brown.
3. Pour marinade and water then simmer for 20-30 minutes or until chicken is tender. Add more water if necessary.
4. Add fried banana and sugar then adjust seasoning according to taste.
5. Remove from heat then transfer to serving bowl. Serve with steamed rice.

Crispy Chicken Binagoongan

Filipino Style Recipe: Crispy Chicken Binagoongan (Shrimp Paste) is another variety of chicken dish sauteed and cooked in shrimp paste. This is usually serve together with fried eggplants and steamed rice.

Ingredients:
1/2 kilo chicken, cut into seving pieces
2 tablespoons pre-sauteed shrimp paste (bagoong alamang)
1 large eggplant, cut into slices
3 cloves garlic, minced
1 onion, chopped
2 pieces tomatoes, chopped
1/2 cup unsalted chicken broth
1 tablespoon brown sugar
4 pieces bird’s eye chili(siling labuyo)
2 tablespoons vegetable oil
3 pieces green chili(siling haba)(optional)
2 stalks onion leeks, chopped (optional)
cooking oil for frying

For Breading Mix:
1 cup flour
1 teaspoon garlic powder
1 teaspoon ginger powder
1-2 raw egg
2 cups panko breadcrumbs
salt and ground pepper to taste

Procedures:
Part 1
1. In a bowl, combine flour, garlic powder, ginger powder, salt and ground pepper.
2. In a separate bowl, pour beaten eggs then add a little water.
3. In another bowl, combine panko breadcrumbs.

Part 2
1. Dredge the chicken into flour mixture then dip in egg mixture.
2. Press into breadcrumbs to coat evenly. Repeat for the remaining chicken.
3. Deep fry for 10-15 minutes or until golden brown.
4. Drain on paper towel.

Part 3
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 4
1. In a separate pan, heat oil and saute garlic, onion and tomatoes until soft.
2. Pour chicken broth and shrimp paste. Bring to boil.
3. Add brown sugar, green chili and red chili. Adjust seasoning according to taste then simmer for another 2 minutes in low fire.
4. Add fried eggplant and fried chicken then toss until well coated.
5. Transfer to serving plate then garnish with onion leeks. Serve with steamed rice.

Ground Pork and Chicken Caldereta

Filipino Style Recipe: Ground Pork and Chicken Caldereta or Kalderetang Giniling na Baboy at Manok is another variety of Filipino tomato-based caldereta. Normally ground pork and chicken fillet cooked in tomato sauce, bell pepper, liver spread, carrots and potatoes. This is another mouth-watering dish.

Ingredients:
300 grams ground pork
200 grams chicken fillet, cut into small pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup vegetable oil
2-3 hot chili(labuyo), chopped(optional)

Procedures:
Part 1
1. In a pan heat oil and fry potatoes and carrots until golden brown.
2. Drain and set aside.

Part 2
1. In a pot, heat oil and saute garlic and onions.
2. Add chicken, continue sauteing until color turns to light brown.
3. Add ground pork then saute for 3 minutes.
4. Add liver spread, tomato sauce, bay leaves and water then simmer for 5 minutes or until meat is tender. Add water if necessary.
5. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 3 minutes.
6. Adjust seasoning with sugar, salt and pepper according to taste.
7. Simmer for another 2 minutes or until the sauce thickens.
8. Transfer to serving plate and serve with steamed rice.

Chicken Tinola with Corn

Filipino Style Recipe: Chicken Tinola (Tinolang Manok) with corn or Filipino chicken ginger soup with corn is one of the common dish in the Philippines. A simple and easy to cook recipe with corn cobs for more flavorful taste to our dish.

Estimated time of preparation and cooking: 45-50 minutes.
Good for 4-6 persons.

Ingredients :
1 kilo chicken, cut into serving pieces
2 pieces chayote squash(sayote) or 1 green papaya, cut into serving pieces
2 Japanese corn cobs, cut into 4-5 pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
1 litre of water or rice washing
4 tablespoon vegetable oil
salt to taste

Procedures :
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn to light brown.
3. Pour water then add corn. Simmer for 10 minutes or until chicken and corn are tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add chili leaves then turn off the heat.
6. Let stand for a few minutes to cook the leaves then transfer to a serving dish and serve. Enjoy!