Fried Chicken Recipe

Ingredients:
1 frying chicken, cut into serving pieces
1 tsp. chopped garlic
2 tbsps. vinegar
1 tbsp. soy sauce
Salt and pepper to taste
Fat for frying

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How to Cook:
Wash well and drain chicken pieces. Mix chopped garlic, vinegar, soy sauce and salt and pepper to taste. Marinate chicken in mixture and allow to stand an hour. Drain chicken pieces and fry in deep hot fat over moderate heat until golden brown and tender. Serve hot.

Dinuguan Manok Recipe (Bicol Way)

How To Cook:

To the ingredients of Dinuguan Manok -2, add 1/2 to 3/4 cup pure coconut milk. Add to cooked dinuguan and continue simmering, stirring continuously, about 5 minutes.

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Dinuguan Manok -2 Recipe

Ingredients:
1 cup chicken meat and clean internal organs, finely chopped.
1/2 cup chicken blood in 1 cup water
2 teaspoons crushed garlic
1/2 cup sliced onion
1/4 cup strong vinegar
2 teaspoons coarse salt
1 tbsp. lard or oil
1/2 laurel leaf (about 1/2 inch square)
A few oregano leaves (1 teaspoon packed)
1/4 teaspoon crushed peppercorns
2 or 3 green hot peppers

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How To Cook:
Saute the crushed garlic in lard or oil until golden brown. Add onion and then the chicken. Stir to blend.
Add vinegar, salt, pepper, laurel and oregano. Bring to a boil without stirring then simmer covered. When chicken is tender, add the chicken blood in water and continue cooking stirring mixture. Add hot peppers and bring to a boil.
Adjust seasoning to your taste.

Dinuguan Manok -1 Recipe

Ingredients:
1/2 cup sliced tomato
1 cup chicken meat and clean internal organs (finely chopped)
1/2 cup sliced onions
Vinegar to taste (about 1/4 cup)
1 head garlic, chopped fine
1/2 cup chicken blood in 1 cup water
1/2 laurel leaf
Salt and pepper to taste
A few oregano leaves

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How To Cook:
Saute garlic: add onions and tomatoes. Add finely chopped chicken meat and internal organs and stir. Cover and continue cooking five more minutes. Add vinegar, salt, pepper, laurel and oregano and simmer until meat is tender. Add chicken blood dilluted witg a cup of water. Continue stirring and cooking for 10 minutes. (If blood has coagulated, mash well with banana leaves before adding. To avoid coagulation, have lemon juice or vinegar on saucer where blood pours from the chicken).

Chicken with Sotanghon Recipe

Ingredients:
1 chicken
1 onion, sliced
2 cloves garlic, crushed
2 tbsps. lard
1 small bunch green onion, mince
Salt and pepper to taste
1 tbsp patis (fish sauce)
1/2 cup diced, dried mushrooms
1/4 kilo sotanghon
Achuete for coloring

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How to cook:
Boil the chicken until tender. Set broth aside. Remove all the bones from the boiled chicken and cut meat into pieces.
Saute garlic and onion until brown. Add finely cut chicken and patis. Simmer for a while. Add achuete coloring, chicken broth and let boil. Add sotanghon which has been soaked in water and cut into desired lengths. Add the mushrooms which have been soaked in water. Simmer about 5 minutes. Add pepper and salt to taste and the green onions.

Chicken Tinola Recipe

Ingredients:
1 chicken, cut into serving pieces
2 cups green papaya, cut into serving pieces
1 inch cube ginger, pounded
1/2 tablespoon fat
2 cloves garlic, crushed
sili leaves
1 onion, sliced
Patis (fish sauce)

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How to cook:
Fry the garlic, ginger, onion, then add the chicken. Mix well and when partly done add enough water to cook the chicken until tender. Add the papaya and cook until it is soft but not mushy. Season with patis. Add sili leaves before removing from fire.

Chicken Sinigang Recipe

Ingredients:
1 (about 1-1/2 lb.) chicken fryer
1 cup 2-inch pieces sitao
1 cup quartered small radishes
1/2 cup sliced tomatoes
2 cups camote tops
1/4 cup sliced onion
2 cups tamarind tops (young leaves) and flowers
1 tablespoon coarse salt
Patis (fish sauce) to taste

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How to Cook:
Clean chicken, but to serving pieces, sprinke with salt and set aside.
Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauze or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender.
Remove tamarind from mixture, mash and express juice and add to chicken. Discard leaves and flowers.
Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just cris-tender. Correct seasoning by adding patis to taste. Serve hot.

Chicken Curry Recipe

Ingredients:

1 kilo chicken breast, cut into serving pieces

2 finely chopped onions

3 big onions, sliced thickly

3 cloves garlic, chopped finely

4 green long chillies

1 tbs curry powder

2 cups coconut milk (second squeeze)

1/2 cup first squeezed coconut milk

note: if using instant coc milk powder, add 2 cups of water into 100g. of coco powder.

salt & pepper

wansoy or coriander

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How to Cook:

Sautee garlic and onions until slightly brown and tender. Add chicken and cook until brown. Add curry powder, stir and pour 2 cups of coco milk. Boil until chicken is cooked and sauce has evaporated. When sauce is almost gone, pour in first squeezed coco milk. Simmer until sauced has thickened. (If using coco powder, dissolve 100g coco powder in 2 cups of water and boil chicken with it.) Add chillies. Stir and simmer for few more minutes. Season and sprinkle wansoy or coriander then take out from pan and serve hot with rice.

Bringhe Recipe (Rice With Coconut Milk)

  

Ingredients:

• 2 T chorizo de bilbao fat
• 2 clv garlic, minced
• 1 Onions, sliced
• 1 kg chicken, cut into serving pieces
• 1 chorizo de bilbao, sliced
• Salt to taste
• 1 t Pepper
• 2 T patis
• 3 T Turmeric juice
• 3 1⁄4 c coconut milk from 1 coconut
• 1⁄2 c glutinous rice, washed
• 1 1⁄4 c rice, washed
• 1 Bay leaf
• Banana leaves
• 2 Red pepper, cut into strips
• 1 hard-cooked egg, in wedges

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Cooking Bringe (Rice with Coconut Milk)

1. Sautei garlic and onions in fat. Add chicken pieces and chorizo.
2. Seasoni with patis.
3. Simmeri 5 minutes.
4. Add turmeric juice and coconut milk and simmer 5 minutes more.
5. Blend in washed rices.
6. Stiri to prevent burning at bottom.
7. Add bay leaf.
8. Cook 2 minutes more.
9. Transfer 1/2 of mixture to skillet.
10. Cover both pans with banana leaves and continue cooking in oven at 350 degrees F. Serve on a platter, garnished with egg wedges and pimiento strips.

Asado de Carajay recipe

Ingredients
- 1 small chicken cut into serving pieces
- 1/4 cup tomatoes (sliced)
- 1 cup water
- 12 grains black pepper
- Salt to taste
- 1/2 bay leaf
- 6 cloves garlic
- 1/4 cup vinegar
- 1 tbsp. paprika
- 2 onions, quartered

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How To Cook:
- Cook the chicken with the pepper, salt, garlic, bay leaf, and vinegar.
- When the mixture is dry, add paprika and continue cooking until meat is brown.
- Add the water and cook chicken until tender.
- Add tomatoes and onions.
- Continue simmering a few minutes, or until almost dry.

Arroz Caldo with chicken Recipe

 Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----YIELD: 8 SERVINGS-----
    1 1/2   lb           Chicken, cut into serving
                         -pieces
    1       ea           Tb vegetable oil
    2       ea           -3 garlic cloves -- minced
    1       md           Onion -- finely sliced
    1       t            Fresh ginger -- finely sliced
    1       c            Rice grains
    5       ea           -7 cups water
    2       ea           Tb fish sauce (patis)
    5       ea           Stalks green onion -- finely
                         -sliced for garnish
                         Salt and pepper to taste
 


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   In a large non-stick soup pot over medium heat, saute
   garlic in oil until lightly brown.  Add ginger and
   onion, stir for a minute.  Add chicken pieces and fish
   saue and cook for another 3 minutes.  Add rice, water
   and a little salt and pepper.  Cover and simmer in
   medium low heat for about 40 minutes or until the
   consistency of a light ceamed soup has been reached.
   Stir occasionally while cooking.  Correct seasonings
   to taste.  Stir in a small amount of sliced green
   onions.  If rice soup becomes too thick, add a little
   water to thin it a bit.  Garnish individual bowl
   servings with sliced green onions just before
   servings. Tips: If you prefer, sprinkle a little lemon
   juice on the soup servings. This will give a pleasant
   tartness to the dish.  Serves 6 to 8.
  

Arroz a la Filipina REcipe

 Ingredients:

1/2 cup boiled "malagkit"
1/2 cup boiled rice
a small chicken
3 cloves garlic
small onion
3 ripe tomatoes
1 cup water
3 tbsps.lard(oil)
3 midium-sized green peppers
1 small package raisins
1 hard-cooked egg
achuete
salt and pepper

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How To Cook:

Clean the chicken and cut into small pieces.Slice the tomatoes and onion.Soak the achuete in
a little amount of water nd set aside.
Saute the garlic,onion,tomatoes,and chicken.Add salt and pepper to taste.Cover.
when the chicken is brown add water and cook until tender.Then add the sliced pepper and cook for few minutes.
Add the achuete water for coloring,then add the boiled rice,malagkit and aisins.Stir the mixture
from time to time to prevent burning.Continue on low heat until its well cooked .Garnish it with sliced
hard boiled eggs

Chicken Adobo With Coconut Sauce Recipe

1 (3-pound) roasting chicken
1 tablespoon minced garlic
3/4 cup white vinegar
1 cup water
1 teaspoon salt
1 bay leaf
1/2 teaspoon whole peppercorns
2 tablespoons reduced-sodium soy sauce
Vegetable oil for frying
1/2 cup unsweetened coconut milk

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Cut chicken into serving pieces, separating drumsticks from thighs and
cutting breast into 4 pieces. Place in medium saucepan.

Add garlic, vinegar, water, salt, bay leaf, peppercorns and soy sauce. Bring
to a boil, then reduce heat and simmer, covered, 25 to 30 minutes. Uncover
and simmer 10 minutes longer. Chicken should be tender but not falling off
the bone.

Remove chicken from pan, raise heat, and boil quickly until liquid thickens
and reduces to about 1 1/2 cups. Strain into a small bowl and refrigerate
briefly.

Skim fat off top of sauce; discard fat. Pour sauce into a large skillet. Add
enough oil to cover base of pan. Add chicken pieces in a single layer. Fry
over high heat until chicken browns, then turn and brown chicken on other
side. As chicken pieces become fully cooked, remove them to a heated serving
platter. Heat sauce with coconut milk; pour over chicken. Serve with hot
cooked rice. Makes 6 servings.

Arroz a la Catalana Recipe

 Arroz a la Catalana Ingredients:

• 1 young chicken
• 1 cup fresh medium-sized squid
• 2 cups cubed pork
• 1 small can tomato paste
• 1 cup olive oil
• 2 Chorizos de Bilbao
• 4 large shrimps
• 3 cups fresh clams
• 3 cups rice
• 2 onions
• 1 small head garlic
• ¼ cup rum
• 1 cup drained, canned peas
• Salt and pepper to taste

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How to cook Arroz a la Catalana:
Brown the chicken, squid, pork in oil. Steam the clams to open the shells. Simmer the shrimps in rum for 10 minutes, then cut them (with the shell) crosswise about 1 inch in length. Set aside.

In a deep frying pan, pour ½ cup of olive oil. Add the garlic and fry until golden brown. Add the onions and then the rice (washed and drained). Stir mixture in oil about 2 minutes before adding the tomato paste and salt and pepper to taste. Add water in which the clams have been steamed and enough water to make 6 cups (more if the rice is not of a fresh harvest). Bring to a boil, covered, then allow to simmer a few minutes. Add the fried chicken, squid, pork, shrimps, and chorizo. Cover and continue simmering until rice is tender. Add peas. Turn off heat. Arrange clams in their shell on the rice mixture and cover well about 10 minutes before serving hot.

Paella Recipe

Ingredients:

• 1 medium chicken
• 1 medium rabbit
• 2 medium ripe chopped tomatoes
• 165 grs. wide green bean ( spanish-bachoqueta)
• 130 grs. large white lima beans ( spanish-garrafon)
• 1 level teaspoon of saffron
• 3 cups of spanish rice
• 8 cups of hot water or ( even better chicken broth)
• olive oil ( enough to cover the bottom of the paella pan)
• salt ( to taste)
• 1 level teaspoon of sweet red paprika 
  

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How to Cook Paella:

First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.


Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.
For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

Roasted Chicken

Estimated cooking time: 1 1/2 to 2 hours
Ingredients:

• 2 kilo dressed chicken (broiler)
• 2 cups of lemon grass (tanlad)
• 3 tablespoons of cooking oil
• 2 tablespoons of salt

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How To Cook:

• Make sure the chicken is clean with no remaining small feathers and no insides.
  
• Wash thoroughly and pat dry with a paper towel
  
• Rub the whole chicken with cooking oil as well as the inside cavity.
  
• Next apply salt all over, again, including the insides.
  
• Fill the cavity with lemon grass
  
• Pre-heat oven to 400 degrees Fahrenheit
  
• Place the chicken on an oven rotisserie.
  
• If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).
  
• Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.
  
• Serve with mashed potatoes, rice or corn on the side.
  

Roasted Chicken Cooking Note:

• If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.
  

Arroz a la Luzonia Recipe

Ingredients:

• 3 tablespoons vegetable or corn 
• 2 cups uncooked rice, washed 
• and drained (glutinous rice is preferable)
• 2 tablespoons minced garlic 
• 1/2 cup chopped onion 
• 1 bay leaf
• 2 tablespoons salt
• 1 3-pound chicken, boiled and 
• cut into serving pieces 
• 2 twelve-ounce cans coconut milk (available in Oriental stores)
• 1 cup shrimp, shelled and 
• deveined
• 1 cup pork, boiled for 15 minutes, 
• then cut into 1/z-inch cubes 
• 1/8 teaspoon paprika
• 1 cup sweet peas
• 1 cup ham, cubed into 1/2-inch pieces 
• 3 hard-boiled eggs, sliced
• 1 piece chorizo de Bilbao or
• pepperoni, sliced into 1/8-inch pieces

How to Cook:
In a stockpot, heat oil and saute garlic until brown and onion until transparent.
Add chicken, shrimp, pork, ham, chorizos de Bilbao or pepperoni and bring to a
boil. Add rice, bay leaf, salt, coconut milk and paprika. Stir mixture to prevent it
from sticking to bottom of pan. Lower heat, cover and simmer till meat and rice
are tender. This takes about 20 to 30 minutes. Add peas and cook for another 3
minutes. Garnish with hard-boiled eggs.

Serves 4 - 6.

Chicken Pastel Recipe

Ingredients:

• One 1 1/2 kilo chicken, cut in pieces
• One can (14 ounces) Vienna sausage, sliced
• 3 potatoes, diced
• 1 carrot, diced
• 1 up mushrooms, cut in half
• 1 green bell pepper, sliced in strips
• 1/2 cup sweet peas
• 1 onion, minced
• 1/4 cup grated cheese
• 1 cup margarine
• 2 cups chicken stock (broth)
• 1/2 cup evaporated milk
• 4 tablespoons soy sauce
• 1 lemon extract (juice)
• 1 egg, beaten
• Salt and pepper to taste

Pie Crust

• 2 cups flour
• 1/2 cup corn oil or vegetable oil
• 1 teaspoon salt
• 1/4 cup of water

How to Cook:

1. In a bowl, marinate chicken lemon juice and soy sauce for an hour.
2. In a skillet, melt margarine and brown chicken, set aside.
3. Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
4. Transfer to a baking dish.
5. Pre-heat oven to 450 degrees Fahrenheit.
6. On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
7. On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
8. Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
9. Bake until golden brown (about 15 minutes).

Adobo A La Monja Recipe

Cook chicken adobo until all the liquid has evaporated. As soon as it dries up, add pineapple cubes, fresh or canned, ripe tomato halves and a little butter or pork fat. Cover well and simmer together in its own juice. Serve hot.

Chicken Adobo Recipe

Ingredients:

3 pounds skinless chicken breast
1/4 cup vinegar
1 tablespoon soy sauce
1 head garlic, crushed
8 whole peppercorns, crushed

How to Cook:

Wash chicken. Cut chicken into serving pieces. Add vinegar to chicken in 4 quart saucepan. Add soy sauce and rest of ingredients. Do not stir chicken until it has started to boil. Cover and simmer chicken till cooked, approximately 30 to 45 minutes. Add water, if necessary. Remove chicken. Fry some garlic in butter. When browned, add chicken without liquid. Fry till browned. Add liquid and simmer for 5 to 10 minutes.