Archive for Filipino Chicken Recipes
Filipino Recipes – Chicken Pastel Recipe – Pinoy Food
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Often topped with a pie crust, chicken pastel is a truly satisfying dish that is served during fiestas in the Philippines. It is a tasty combination of flavors that would please even someone with a very picky palate. I tried cooking it myself during my son’s birthday last April and a friend approached me asking if I could share the recipe with her. Of course, I gave her a copy and she said that it became an instant favorite among her kids.
If you are looking for a special chicken recipe, this is something that you should try.
Ingredients:
- 1 young chicken
- 1 Spanish sausage (Chorizo de Bilbao)
- 1 can Vienna sausage
- 1 can drained peas
- 1 lemon
- 3 tbsp soy sauce
- 2 hard-boiled eggs
- 6 tbsp butter
- 5 cups cold water
- pie crust
- salt and pepper (to taste)
Cooking Instructions:
- Dress and debone the young chicken. Slice into small pieces and place in a bowl. Squeeze the lemon into the chicken and add the soy sauce. Let stand for 15 minutes.
- Place the chicken with marinade in a saucepan with water, salt and pepper. Simmer until the chicken is tender and most of the liquid has evaporated.
- Slice the hard-boiled eggs, Vienna sausage and chorizo. Fry cooked chicken and chorizo in butter until color turns brown. Remove from the pan and place in a Pyrex serving dish with the remaining sauce.
- Arrange the sliced Vienna sausage, peas and eggs on top of the chicken and let cool.
- Cover top with pie crust. Press edges. Bake in moderate oven until brown. Serve hot.
Filipino Recipes – Tinolang Manok Recipe – Pinoy Food
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Tinolang Manok is an all-time favorite in every Filipino household. It is very easy to prepare and you will be able to enjoy a healthy and satisfying meal. It is one of the most favorite recipes especially during the cold months. It is also best for someone suffering from colds and fever because if you don’t have appetite for food, just the mere smell of the delicious soup will make you feel a whole lot better.
Ingredients:
- chicken, cut into serving pieces – 1 lb.
- fresh ginger root, cut into strips – 1 thumb-sized
- garlic, crushed – 2 cloves
- onion, chopped – 1 piece
- patis (fish sauce) – 2 tbsp
- water – 4 to 5 cups
- chayote squash, quartered – 2 to 3 pieces
- malunggay or chili leaves – 1 cup
- vegetable oil
- salt – to taste
Cooking Procedure:
- Put oil in a medium pan and place over medium heat. Sauté the garlic and ginger until you can smell the aroma. Add the onions into the pan and stir fry until translucent and soft.
- Put the chicken cuts into the pan and allow to cook for about 3 to 5 minutes or until the color of the chicken changes slightly. Add the patis and salt for seasoning.
- Pour the water into the pan and go on cooking until it comes to a boil. Adjust the heat to low and simmer until the chicken is half-cooked. Add the chayote squash and simmer until both the vegetable and chicken are tender. Add the malunggay or chili leaves. Stir to mix and take out from the heat.
- Let stand to cook the green veggies for a few minutes. Transfer your tinolang manok to a serving bowl and serve while hot.
Filipino Recipes – Chicken Curry Recipe – Pinoy Food
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Filipino-style chicken curry is a favorite dish loved by most Filipinos. It is a deliciously spicy chicken recipe that will leave a burning sensation in your mouth. Of all the chicken recipes that I know, this is my second favorite next to fried chicken. After your first try, it will surely become one of your favorites, too.
Ingredients:
- Chicken – 1 lb (cut into serving pieces)
- Oil – 2 to 3 tbsp
- Potatoes – 3 pcs (peeled, quartered and fried)
- Garlic – 3 cloves (minced)
- Onion – 1 large (quartered)
- Patis (fish sauce) – 1 tbsp
- Curry powder – 3 tbsp
- Water – 1 cup
- Red bell pepper – 1 pc (cut into big squares)
- Celery stalks – 3 pcs (cut into 1-1/2” long)
- Coconut milk or evaporated milk – 1 cup
- Salt and pepper – to taste
Cooking Procedure:
- Fry the potatoes in a pan then set aside.
- Fry the chicken pieces using the same pan until it the color turns slightly brown.
- Add the onion and garlic then sauté for 1 to 2 minute or until soft.
- Pour in the fish sauce and add the curry powder, salt and pepper as seasoning. Stir for about 2 minutes.
- Pour in the cup of water then cover until it comes to a boil. Adjust the heat to low and add the fried potatoes, bell peppers and celery. Simmer until half done, takes about 3 minutes.
- Pour in the milk and cook for 7 more minutes. Stir occasionally. When using evaporated milk, cook in a shorter period to avoid curling of the liquid.
- Take out from the heat and serve while hot.
Filipino Recipes – Rellenong Manok – Pinoy Food
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Rellenong manok or chicken relleno is a fantastic choice of dish to serve on Christmas Eve. It’s inexpensive, impressive and very tasty. It truly is inexpensive if you prepare it yourself at home. It involves very simple ingredients which can be easily found in the market or groceries.
Ingredients
- Salt – 1 tsp
- Pepper – ½ tsp, freshly ground
- Bread – 3 pieces, day-old, cut in small pieces, soaked in milk (2tbsp)
- Egg – 1 piece, beaten
- Eggs – 3 pieces, hard-boiled, shelled
- Pickle relish – 2-3 tbsp, sweet
- Chorizo de bilbao – 1 piece, chopped finely
- Onion leaves – ½ cup, chopped finely
- Onion – 1 piece, chopped finely
- Chicken meat – ½ kilo, ground (pork meat can also be used as substitute)
- Whole chicken – 1 piece, large (at least weighing 2 kilos), deboned
Cooking Procedure:
- Season whole chicken outside and inside with pepper and salt. Leave it to sit in the refrigerator for some time.
- For the stuffing, simply mix the bread, onion, beaten egg, chorizo de bilbao, ground pork or chicken, pickle relish and onion leaves. Season with salt and pepper.
- Take the whole chicken from the refrigerator. Lay flat on a large plate with its breast part up. Fold the skin in the neck and tuck it under. Scoop half of the stuffing to the chicken’s cavity. Arrange the boiled eggs in a row in the cavity’s middle part. Scoop the rest of the stuff in. Pull the tail end’s skin. Expose as little stuffing as you can.
- Pre-heat oven in a 170 degrees C temperature. Carefully place the chicken to the roasting rack. Roast for about 1 hour 20 minutes.
- Take your rellenong manok from the oven. Allow it to cool for about 15 minutes.
- Slice, serve and enjoy!
Filipino Recipes – Chicken Sotanghon Soup – Pinoy Food
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Sotanghon is the term in Filipino for Chinese vermicelli. It is thin and transparent. Compared to other noodles, sotanghon is more slippery and smoother in texture when cooked. It can also be used for cooking spring rolls (lumpia) and pancit, a dish similar to chow mien. Sotanghon soup is a popular Filipino soup dish usually taken as snacks. It is commonly served in office canteens, school canteens and carenderias.
Ingredients:
- Sotanghon (Chinese vermicelli) – 200 grams
- Chicken meat – 1 cup, cooked, flaked or chopped (leftover chicken meat can
- also be used)
- Green onions – 1 piece, medium, chopped
- Shiitake mushrooms – 4 pieces, dried, black
- Fish sauce – 1 tbsp
- Garlic – ½ head, minced
- Vegetable oil – 2 tbsp
- Chicken stock – 6-7 cups
Cooking Procedure:
- Soak the shiitake mushrooms in a bowl of hot water for approximately 15 minutes. Afterwards, squeeze excess water out. Cut the mushrooms and discard the stems. Slice the caps into 4 pieces.
- Heat vegetable oil in a medium-sized pot. Saute the onion and garlic over medium heat. Avoid burning the garlic.
- Add fish sauce, mushrooms and chicken meat. Cover the mixture and leave to simmer for about 3 minutes.
- Slowly pour in the chicken stock. Bring to a boil.
- Add the sotanghon noodles in the mixture. Simmer for approximately 3 minutes until the noodles become cooked and tender. You can cut the noodles ahead using scissors to make the noodles short making them more convenient to eat.
- Use the green onions for garnishing.
- Serve the sotanghon noodles hot. Serve patis and lemon juice on the side.