Archive for Filipino Chicken Recipes
Filipino Recipes – Chicken Arroz Caldo – Pinoy Food
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Arroz Caldo is a favorite dish among many Filipinos. It literally means “hot rice” and is a perfect comfort food for someone suffering from cold. It’s also great to enjoy this dish during rainy weather.
Ingredients:
- Fish sauce (patis) – 2 tbsp
- Green onions – 1 piece, medium, chopped
- Shallot – 2 pieces
- Garlic – 4 cloves, roughly chopped
- Pepper and salt – to taste
- Ginger – 2 knobs, peeled and chopped (1/4-inch)
- Chicken stock – 1 quart, sodium free, fat free
- Sticky rice – 2 cups, uncooked
- Chicken drumsticks or thighs – 4 pieces
- Olive oil
Cooking Procedure:
- Heat olive oil in a big pot. Cook the chicken pieces. Avoid moving them until they’re browned sufficiently on one side. Add pepper and salt.
- When flipping the chicken over, add the shallots. Saute until the chicken becomes brown.
- Add chopped garlic. Add the uncooked sticky rice after giving the garlic a quick toss. Stir then add fish sauce.
- Add the chopped ginger. Stir then slowly pour in the chicken stock. Cover and bring to a simmer.
- Lower the heat when the mixture starts to simmer and continue stirring. Make sure that the rice won’t stick to the pot’s bottom.
- Check the tenderness of the rice (it’s quite similar to risotto). If your mixture becomes too thick, add tepid water to loosen it.
- When the rice is ready, serve in a bowl with the chicken on top. Use the green onions for garnishing.
Tip
For added flavor, add a squeeze of calamansi juice on your bowl of arroz caldo.
Chicken Adobo
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Chicken adobo is one of the several varieties of adobo recipes. It is a very good option for someone who loves to eat chicken. The potatoes in this recipe can be substituted with hard boiled quail or chicken eggs. The eggs will be able to absorb the flavor of the adobo by adding them just a few minutes before cooking is done. This is a recipe that can be served both during ordinary days and special occasions.
Ingredients :
- 1 kilo dressed chicken (cut into serving slices)
- 3 medium-sized potatoes, quartered (optional)
- 1 onion (diced)
- 6 peppercorns
- 1 bay leaf
- 1 head of garlic (peeled and crushed)
- 1/4 cup dark soy sauce
- 1/8 cup vinegar
Cooking Instructions:
1. In a large pan, place the chicken slices. Pour the vinegar and add the peppercorns, garlic and bay leaf.
2. Cook over medium-high heat until the vinegar comes to a boil. Turn over the chicken pieces.
3. Leave uncovered while cooking. Wait until all the vinegar has been absorbed.
4. Adjust heat to medium when the chicken is quite dry. Stir until chicken fat starts to come out.
5. Set heat back to medium-high then fry until the chicken turns golden brown.
6. Take out the excess oil then add the potatoes and soy sauce. Let simmer for about 15-20 minutes.
7. Every once in a while, check the liquid. If the chicken seems dried up before fully cooked, you can add about ¼ cup f water. At the end of the cooking time, your chicken adobo should be quite dry.
8. Serve with plain rice.