Chicken Afritada Recipe

Chicken Afritada Recipe - Ingredients and Procedures.

Ingredients:

• 1/2 cup vegetable oil
• 1 onion, chopped
• 1 tablespoon chopped fresh ginger
• 1 whole chicken, cut into pieces
• 1 (10 ounce) can tomato sauce
• 1/2 cup soy sauce
• 1/2 cup oyster sauce
• 2 teaspoons garlic salt
• 1 (10 ounce) can baby peas, drained
• 1 red bell pepper, cut into strips
• 4 medium potatoes, peeled and cubed
• 1 pinch ground black pepper

Procedures:

• Heat oil in a large skillet over medium-high heat.
• Cook onion and ginger for 3 minutes, browning slightly.
• Lay chicken in the skillet, skin side down.
• Fry until golden, about 10 minutes, turning once with tongs.
• In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken.
• Gently fold in peas, bell pepper, and potato.
• Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center.
• Season with ground black pepper.

Grilled Chicken Burger

Grilled Chicken Burger Ingredients and Procedures.

Ingredients:

• 1/2 kg. ground chicken
• 1/4 cup cored seeded and finely chopped red pepper
• 1 tbsp. chopped parsley
• 1 tbsp. chopped wansoy leaves
• 1 tbsp. minced garlic
• 1/4 tsp. dried thyme
• 1/8 tsp. ground cumin
• 1 tsp. MAGGI Chilli Sauce
• 1 piece MAGGI Chicken Broth Cube
• 12 pieces hamburger buns toasted on the grill
• Mayonnaise
• Dijon-style mustard
• lettuce tomatoes & cucumber for garnish

Procedures:

• Prepare medium-hot fire in a charcoal or gas grill.
• In a medium mixing bowl, combine the ground chicken with the next 8 ingredients.
• Divide mixture into 12 and form into patties.
• Place the patties on a well-oiled grill.
• Cook for 10 minutes or until done, turning once.
• Burgers are done when the juices run clear, prick to test.
• Serve immediately on buns that have been toated on the edge of the grill.
• Top burgers with the mayonnaise and mustard and your choice of garnish.

Chicken Fricassee

Ingredients:

• 4 boneless breasts of chicken, cut into 1 cm (1/2 in) wide strips
• 25 g (1 oz) plain flour
• 50 g (2 oz) butter or margarine
• 1 onion, chopped
• 100 g (4 oz) mushrooms, sliced
• 1/2 teaspoon dried thyme
• salt and pepper
• 150 ml (1/4 pint) chicken stock
• 150 ml (1/4 pint) dry white wine
• 150 ml (1/4 pint) soured cream
• zested lemon rind to garnish

Procedures:
1. Toss the chicken strips in the flour. Heat the butter or margarine in a frying pan and cook the chopped onion until soft.

2. Add the mushrooms and cook for another 2 minutes. Add the chicken strips and cook until they are golden all over. Sprinkle over the thyme, and season to taste.

3. Mix in the stock and wine and bring to the boil, then reduce the heat and simmer gently for 20 minutes.
Reduce the heat further, stir in the soured cream and cook until the sauce is warmed through, but do not allow the sauce to boil.

4. Garnish with lemon rind and serve the chicken with parslied boiled rice and buttered carrots.

Via: CookitSimply

Chicken Empanaditas

Ingredients:

• 3 tablespoons chopped onion
• 3 tablespoons butter
• 1 3/4 cups shredded, cooked chicken meat
• 3 tablespoons chicken stock
• 1/4 teaspoon garlic salt
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon ground black pepper
• 1 (3 ounce) package cream cheese, diced
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 cup butter, chilled
• 5 tablespoons cold water

Procedures:

• In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside. (This is very important!)
• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
• On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
• Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
• Place empanaditas on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

Via: recipephilippines dot com

Chicken Rice Congee (Arroz Caldo)

Ingredients:

• 60 ml olive oil
• 1 kg chicken, cut into serving pieces
• 1 head garlic cloves, peeled and crushed
• 100 g ginger, peeled and cut into 1cm slices
• 300 g uncooked rice
• 1¾ - 2 liters (7-8 cups) chicken broth
• 3 tablespoons patis (fish sauce, or to taste
• ¼ cup chopped scallions, to garnish
• 6-8 calamansi (halved)

Procedures:

• In a casserole, heat 2 tablespoons of the olive oil.
• Brown the chicken pieces lightly then remove with a slotted spoon and set aside.
• In the same casserole, sauté half of the garlic until lightly brown.
• Remove the browned garlic from pan and set aside.
• Pour in remaining oil.
• Sauté ginger and remaining garlic.
• Add the rice and stir to coat the grains with the oil.
• Pour in the 1¾ liters (7 cups) of chicken broth.
• Add the chicken and patis.
• Allow to simmer until rice and chicken are fully cooked, about 40 minutes.
• Add more broth (and fish sauce) if necessary.
• The mixture should have a soupy consistency when fully cooked.
• Spoon into individual serving bowls and garnish with the browned garlic and scallions.
• Serve with calamansi.

Via: AsianFreeRecipes

Chicken Macaroni Salad

Ingredients:

• 1/5 kilo macaroni noodles (elbow)
• 2 to 3 pieces, medium sized carrots
• 1 big chicken breast
• 500 ml of mayonnaise
• 1 can (836 g) pineapple chunks or tidbits
• 1 big white onion, finely chopped
• 1/2 cup sweet pickle relish
• 3 hardboiled eggs, diced
• 1 cup diced cheddar cheese
• 1/2 cup raisins

Procedures:

• Cook macaroni noodles according to package cooking instructions.
• In a pot, boil carrots in water for 15 to 20 minutes or until cooked.
• Drain carrots and let cool. Peal skin then dice.
• Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths
• Drain pineapple chunks or tidbits.
• Mix all the ingredients while adding salt and pepper, to taste.
• Refrigerate, then serve.

Via: filipino-recipes

Chicken Paella

Ingredients:

• 1 kilo chicken (cut into small pcs.)
• 1/4 kilo chicken giblets & liver
• 2 cans tomato sauce
• 2 large onions chopped
• 1/2 head garlic, minced
• 1 pc. bay leaf (laurel)
• 2 bell peppers, red & green (strips)
• 1/2 kilo tahong (cooked in shell)
• 3-4 crabs (cooked, quartered)
• 1 cup sweet green peas
• 2 chorizo de bilbao (sliced diagonally, 1/4' thick)
• 1 tsp. pimenton powder
• 1 tbsp. vetsin
• salt to taste
• 1 hard-cooked egg (garnishing)
• 3 cups rice

Procedures:

• Saute and brown garlic in oil.
• Stir in half of chopped onions.
• When wilted, add chicken.
• Stir unitl light brown and pour in tomato sauce.
• Add bay leaf, vetsin, and salt. Cover.
• Cook until almost done.
• Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs.
• Boil for 10 minutes. Set aside.
• This time a big wok or KAWALI. Saute' remaining onions until soft.
• Add 1 can tomato sauce, water, and rice (previously washed).
• Stir to blend water with tomato sauce.
• When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.
• When done, toss rice with fork to make it fluffy.
• Then, add 3/4 part of cooked mixture to rice.
• Increase heat.
• Mix to blend the cooked mixture and rice evenly.
• Cook until dries.
• Place in a big dish, spread the remaining cooked mixture on top.
• Garnish with sliced hard-cooked egg and chopped spring onion.

Via: PinoyRecipe

Chicken Mami

Ingredients:

• 1/4 k mami noodles
• 1 pc chicken breast, cooked and flaked
• 6-7 c chicken broth
• 1 large onion, chopped
• 5 cloves garlic, sliced thinly, fried
• a few sprigs of spring onions, chopped
• salt to taste
• 1 egg, boiled, sliced

Procedures:

• Add chopped onion to broth, season with salt. Let boil.
• Place noodles in a deep bowl [blanch the noodles in hot water for a few sec].
• Top with flaked chicken meat, fried garlic, and egg strips.
• Pour in hot chicken broth and sprinkle chopped spring onions on top.

Via: duyan

Rellenong Manok (Bake Stuffed Chicken)

Ingredients:

• 1 whole 2 to 3-pound chicken, boned (be careful not to pierce the skin)
• 2 tablespoons lemon
• 1/2 pound ground chicken
• 1 tablespoon lemon juice
• 2 tablespoons bread crumbs
• 2 raw eggs
• 3 hard-boiled eggs, peeled
• SAUCE: drippings from chicken
• 2 tablespoons vegetable or corn oil
• MARINADE: 3 tablespoons soy sauce
• STUFFING: 1/2 pound ground ham
• 1/4 pound frankfurters, finely minced
• 2 tablespoons soy sauce
• 1/4 cup chopped onion
• 2 teaspoons pepper
• 4 ounces melted butter or margarine, for baking
• 2 tablespoons soy sauce
• salt to taste
• 1 tablespoon sugar
• 1/2 pound ground pork
• 1-1/2 ounces raisins
• 1 tablespoon garlic powder
• 5 ounces sweet relish (canned)
• 2 pieces hot saussage (pepperoni or Polish sausage), sliced lengthwise into quarters
• 1 tablespoon finely minced garlic

Procedure:

• MARINADE: Combine all ingredients and marinate boned chicken for 3 hours.
• STUFFING: Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well. Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail). Sew the slits at the neck and the tail of the bird. Place the chicken in a baking dish and brush with the melted butter. Wrap in aluminum foil. Preheat the oven to 350 F. Bake for 1 hour. Remove aluminum-foil wrapper and continue baking until chicken is golden brown. Serve with sauce.
• SAUCE: Collet drippings from the baking dish. Add 2 tablespoons flour and one tablespoon soy sauce. Set aside.
• In a small saucepan, saute garlic in oil until brown. Add the mixture of flour, soy sauce and drippings. Season with salt. Cook about 5 minutes, stirring often. Slice chicken and serve with sauce.

Via: Recipehound

Pinatisang Manok (Chicken with fermented fish sauce)

Ingredients:

• 1 whole chicken (about a kilo)
• a bunch of sili leaves
• 1 whole garlic
• 1 thumb-sized piece of ginger
• 1 large white onion
• patis
• 2 tbsps. of cooking oil

Procedure:

• Chop the chicken into serving pieces.
• Peel and crush the garlic.
• Peel and thinly slice the ginger and onion.
• Heat the cooking oil in a large sauce pan or casserole.
• Saute the garlic, ginger and onion for about 30 seconds.
• Add the chicken pieces.
• Cook over high heat, stirring, until the meat changes color.
• Pour in about 1/2 c. of patis.
• Cook the chicken in patis until most of the liquid has evaporated.
• Pour in enough water to cover the chicken pieces.
• Bring to a boil, lower the heat, cover and simmer for about 30 minutes or until the chicken is tender.
• Taste the broth and add more patis if necessary.
• Turn off the heat.
• Add the sili leaves without stirring.
• Cover and let stand for five to 10 minutes before serving.

Via: Pinoycook

Chicken Pastel (Chicken Pie)

Ingredients:

• 2-pound chicken, cut into serving pieces
• 1 cup margarine
• 1 pepperoni, sliced into pieces 1/8-inch thick
• 1 diced carrot
• 3/4 cup green olives
• salt and pepper to taste
• 1 teaspoon salt
• 3 tablespoons soy sauce
• 1/4 cup finely minced onion
• 2 cups chicken broth
• 1-1/2 cups diced potatoes
• 1/2 cup sweet peas
• 1 beaten egg
• 1/2 cup vegetable or corn oil
• juice of 1 lemon
• 1 cup mushrooms, sliced in half
• 1 tablespoon white wine
• 1 14-ounce can Vienna sausage, srrained and diced
• 1/4 cup grated Parmesan cheese
• PASTRY CRUTS: 2 cups flour
• 1/4 cup cold water

Procedure:

• Marinate chicken in soy sauce and lemon for about 1 hour.
• Heat margarine in a large skillet. Brown chicken pieces.
• Remove the chicken and set aside.
• In the same skillet, saute onion, mushrooms and pepperoni.
• Add the chicken, broth and wine.
• Simmer over low heat until chicken is tender.
• Add carrots, potatoes, Vienna sausage, olives, sweet peas and grated cheese.
• Cook for 10 minutes longer.
• Season with salt and pepper.
• Transfer the whole mixture to a greased pie plate; reserve whatever is left over to eat separately.
• PASTRY CRUST: Preheat oven to 450 F. Combine flour and salt in a bowl.
• Make a well in the center and add the oil and cold water.
• Stir and mix lightly into a ball.
• On a flat surface, roll out the pastry and shape it.
• Cover the mixture in the pie plate with it, pressing the edges to seal the top.
• Prick the pastry with a fork to let off steam.
• Brush the outside of the pastry with a beaten egg and bake for 15 minutes or until golden brown. Serve hot.

Via: RecipeHound

Asadong Manok (Tangy Chicken Stew)

Ingredients:

• 2 lb. chicken, cut into serving pieces
• 1/4 cup vinegar
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 onion, sliced
• 1 tomatoes, sliced
• 1/2 tbsp. paprika
• 1 bay leaf
• 1 cup water · vegetable oil

Procedure:

• Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes.
• Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
• Add marinade, paprika, bay leaf and water. Bring to a boil.
• Reduce heat and let it simmer for 30 minutes or until chicken is tender. Correct seasonings.
• Remove from heat. Transfer to a serving dish and serve.

Via: AllFavoriteRecipe

Adobong Manok sa Gata (Chicken Adobo in Coconut Milk)

Ingredients:

• 1 1/2 lbs free-range chicken, cut in 8 portions
• 2 stalks lemongrass, pounded
• 2 tablespoons oil
• 2 tablespoons julienned gingerroot
• 1 medium red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup white vinegar
• salt & freshly ground black pepper
• 800 ml of thick coconut milk (unfortunately light coconut milk doesn’t work well with this recipe. You can add more coconut milk i)
• 1 chili (your choice)
• 1 lb papayas, peeled, seeds removed, properly cleaned and sliced to bite-sized pieces (proper cleaning of unripe papaya requires lightly squeezing the slices in salt to remove the bittern)

Procedure:

• In a large pot, saute ginger, garlic, and lemon grass in oil.
• Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the chicken pieces.
• Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk.
• Then you can cover it and let it simmer for 30 minutes or until the coconut milk is half absorbed. Stir occasionally though to avoid burning it.
• Add the slices of green papaya and the chili. When the papaya is half done, add the remaining 400 ml of coconut milk, again stir in the first 10 minutes to avoid curdling.
• Simmer for another 20-30 minutes or until all the liquid is almost absorbed and the chicken pieces are falling off the bones.
• Serve with lots of steamed rice.

Estimated Cooking Time: 3 hours and 30 minutes. Makes 8 to 10 servings.

Via: PinoyRecipe

Talunang Manok (Defeated Chicken)

Ingredients:

• 1 kilo chicken, chopped into serving pieces
• 1/2 cup Golden Fiesta cooking oil
• 2 tablespoons minced garlic
• 2 onions sliced
• 3 tablespoons Datu Puti Vinegar
• 2 tablespoons finely chopped ginger
• 2 tablespoons Datu Puti Soy Sauce
• 1 cup water
• 1 cube chicken stock
• 1 tablespoon Datu Puti Patis
• Freshly ground pepper

Procedure:

• Saute garlin and onions in oil until onions are translucent. Add chicken and cook on each side.
• Add Vinegar and ginger and without stirring, let mixture come to a boil.
• Mix weel. Add soy sauce, water and chicken stock. Once stock is dissolved, taste sauce and adjust seasoning with patis and pepper.
• Let mixture come to a boil and remove from heat. Serve with rice.

Via: moblogkitchenomicks

Tinolang Manok (Filipino Ginger Chicken Soup with Papaya)

Ingredients:

• 2-3 tablespoons Oil
• Onion thinly sliced 1 each
• 1 tablespoon Garlic minced
• 2 tablespoons Ginger minced or julienne
• 2-3 pounds Chicken bone in, cut into small pieces
• 3-4 cups Water
• 2 tablespoons Fish sauce (patis)
• Salt and pepper
• 2 cups Green papaya-peeled, seeded and cubed
• 2 cups Spinach

Procedure:

• Heat the oil in a large pot over medium flame. Add the onions and sauté until translucent, about 3-4 minutes. Add the garlic and ginger and sauté another 2-3 minutes. Add the chicken pieces and sauté another 5 minutes to partially cook and lightly brown.
• Stir in the water to cover, fish sauce, salt and pepper bring to a boil. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally and skimming off any scum that rises to the surface.
• Add the cubed papaya and simmer for another 5-10 minutes, or until cooked through.
• Remove from heat, adjust seasoning and stir in the spinach. Serve hot.

Variations:

• You really need to use unripe, green papaya to get the right texture and taste. If it is unavailable where you live, use chayote squash (called sayote in the Philippines). It's very similar.
• In the Philippines, dahon ng sili, or chili leaves, a leafy green, are often used instead of spinach.
• Eliminate the fish sauce and just use salt if you'd like.
• Remove the skin from the chicken if you like. It makes a less fatty, clearer soup.

Via: whats4eats

Ginataang Manok (Chicken Cooked In Coconut Milk)

Ingredients:

• 1 2-3 pound chicken, cut into serving pieces
• 1/2 cup water
• 1/4 teaspoon pepper
• 1/4 cup white vinegar
• 1 12-ounce can coconut milk
• 3 cloves garlic, crushed
• 1 tablespoon salt

Procedure:
In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minutes until practically all the liquid has evaporated and a thick sauce remains. Serve hot.

Via: Recipehound

Chicken/Pork Adobo

Ingredients:

* 1/2 kilo pork, cut in cubes
* 1/2 kilo chicken, cut into pieces
* 1 head garlic, minced
* 1/2 yellow onion, diced
* 1/2 cup soy sauce
* 1 cup vinegar
* 2 cups of water
* 1 teaspoon paprika
* 5 laurel leaves (bay leaves)
* 4 tablespoons of cooking oil or olive oil
* 2 tablespoons cornstarch
* 3 tablespoons water

Instructions:

* In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
* Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
* Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
* Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
* Serve hot with the adobo gravy and plain rice.


Estimated cooking time: 50 minutes

Via: FilipinoFoodRecipes