Chicken Pochero

Ingredients

•2 to 3-pound chicken
•salt to taste
•2 plantain bananas
•1 chorizo de Bilbao or pepperoni
•10 peppercorns
•2 tablespoons vegetable oil
•8-ounce can chick peas
•1/2 cup water
•1/2 small green cabbage, quartered
•1 clove garlic, crushed
•1/2 small head bak choy (Chinese vegetable), cut into 2-inch slices
•2 small potatoes, quartered
•1 small onion, diced
•8-ounce can tomato sauce

METHOD

1.Stew chicken in enough water to cook. Add sausage, peppercorns and salt and cook until done. Drain the juice and set aside.
2.Boil plantains separately (10 minutes if green, 5 minutes if ripe). Peel after cooking and set aside.
3.Using the drained juice of the chicken, cook potatoes until done; add the cabbage and bak choy and set aside.
4.Saute the garlic, onion, tomato sauce, chicken and sausage in the 2 tablespoons of oil. Add 1/2 cup water and chick peas and continue to cook for about 10 minutes. Serve chicken with cabbage, bak choy, potatoes and bananas.
5.Serves: 4 – 6

Chicken with Sweet Peas

Ingredients

•2 cups flour
•1/2 cup butter
•1 2 to 3-pound chicken, cut into serving pieces
•1 bay leaf
•1 teaspoon salt
•4 cups chicken or beef broth
•3 potatoes, quartered
•1/4 cup cooking oil
•1/4 teaspoon oregano
•2 carrots, cut into 1-1/2-inch pieces
•1 bunch leeks, chopped
•1/4 teaspoon pepper
•1 cup green peas (frozen or canned)


METHOD

1.Mix flour, salt and pepper in a plastic bag. Drop chicken pieces into bag and shake to coat each piece. Melt butter and heat oil in a skillet.
2.Fry coated chicken in butter-oil mixture until golden brown. Add carrots, bay leaf, oregano and leeks.
3.Add chicken or beef broth and cook until chicken is almost tender. Add potatoes and green peas and continue to cook until chicken, potatoes and peas are tender. Serve hot. Serves 4.

Chicken Vermicelli or Sotanghon

Ingredients

•1 2-1/2 to 3-pound chicken
•1 tablespoon finely minced garlic
•2 bay leaves
•1 cup onion, minced
•1 teaspoon peppercorns
•3 tablespoons cooking oil
•1/2 cup dried Chinese mushrooms (soak in 2 cups water, drain and add liquid to chicken broth)
•1/2 cup leeks, cut julienne-style and then in half
•1/2 cup carrots, cut julienne-style and then in half
•1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths
•patis or salt and pepper to taste
•1/2 cup minced onion
•1/4 cup celery, cut julienne-style and then in half
•1/2 cup anatto water

METHOD

1.Boil chicken, bay leaves, peppercorns and 1 cup onion in a stockpot.
2.Set aside and let cool. Strain broth through a sieve. Set aside.
3.Remove all flesh from the boiled chicken.
4.Discard the skin and cut chicken meat into thin strips.
5.In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent.
6.Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over high heat. Stir in carrots, leeks and celery.
7.Add sotanghon noodles. Add patis or salt and pepper to taste. Serves 6 to 8.

Guinataang Manok or Chicken Cooked in Coconut Milk

Ingredients

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

METHOD

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. Serves 4.

Fried Chicken

Ingredients

•1 2-3 pound chicken, cut into serving pieces
•salt and pepper to taste
•1/4 cup white vinegar
•4 cloves garlic, crushed
•1 cup water
•1 cup cooking oil

METHOD

Cook chicken in vinegar, water, garlic, salt and pepper until almost done. Drain off liquid. Deep fry chicken in oil until brown. Drain chicken. Serves 3 to 4.

Sinigang na Manok

Ingredients

•one 2-pound chicken, cut into serving pieces
•juice of 1 lemon
•1 cup green beans, cut into 2-inch pieces
•1 cup small radishes, quartered
•1/2 cup sliced tomatoes
•1 small bunch of green leafy vegetable (broccoli, spinach, rabe or collard greens)
•1 tablespoon salt or patis
•1/4 cup sliced onion

METHOD

1.Boil chicken, tomatoes, onion and lemon juice in enough water to cover chicken.
2.Cook until chicken is almost tender.
3.Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender. Serve hot. Serves 4.

Chicken Curry

Ingredients

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk

METHOD or Cooking Procedure

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

Chicken / Pork Adobo

Adobo Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
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
Salt and pepper to taste
3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
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.
Add salt and/or pepper if desired
Bring to a boil then simmer for an additional 5 minutes.
Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Rellenong Manok

Rellenong Manok Ingredients:

1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar

Stuffing

1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste

Rellenong Manok Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.

Chicken Curry

Chicken Curry Ingredients:

1 Kilo chicken cut to pieces
2 to 3 pieces of potatoes, quartered
2 to 3 pieces of carrots, cut to pieces
1 big red bell pepper cut into 1"x1" squares
1 big green bell pepper cut into 1"x1" squares
2 mid-sized onions, chopped
1 bulb of garlic, minced
1 thumb-sized ginger, pounded then sliced
2 cups coconut milk
2 to 3 tablespoons of curry powder
1 teaspoon chili powder or minced chili (optional)
4 tablespoons cooking oil
Salt and pepper to taste

Chicken Curry Cooking Instructions:

In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.
In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.
Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.
Serve hot with steamed rice.

Cooking Notes:

Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.
Use fish sauce (patis) instead salt when available.

Chicken Pastel

Chicken Pastel 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

Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
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.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
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.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
Bake until golden brown (about 15 minutes).

Roasted Chicken

Roasted Chicken Ingredients:

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

Cooking Instructions:

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.

Fried Chicken

Fried Chicken Ingredients:

• 1 1/2 kilo chicken, cut into pieces
• 1/4 cup of white vinegar
• 5 cloves of garlic, crushed
• 1 cup of water
• 2 cups cooking oil
• Salt and pepper to taste

Instructions:

• In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
• Remove just before the chicken is fully cooked.
• Strain off liquid.
• In a frying pan or wok, heat oil and deep fry the chicken until golden brown
• Place on paper towel to remove excess oil
• Serve hot with rice and sliced cucumber or atchara on the side.