Pininyahang Adobong Manok

Original recipe from: Life Gets Better Del Monte Kitchenomics

The only thing I made to make my finished product land according to my preference, was instead of marinating the chicken, with a few adjustments on the measurements but still with the same ingredients:

•  I first cooked the chicken like a typical Adobo, then fried it. 
• Added the remaining sauce, pineapple tidbits and then topped it with additional red bell pepper for color and added flavor.

4 cloves garlic (minced)

2 tablespoons red cane vinegar

1/2 cup soy sauce

1 cup water

1/4 teaspoon granulated black pepper

reserved pineapple syrup (equivalent to 2 small pouches) 

Easy Chicken Nuggets

It all started with a simple craving. I just wanted chicken nuggets while watching television. Unfortunately, we've run out. All I have in my freezer was a pack of chicken breast fillet. So I went online and checked for possible recipes. In most recipes I found, they use ground chicken and then, they bind it with egg, seasoning and coat it with flour/ bread crumbs. 

To make things easier, I decided to cut the chicken breast into bite-size instead. For me, the advantage of  using ground chicken is that you're able to turn your nuggets into different shapes and sizes and it cooks fast.

If you don't have the time to go through the process like grind the chicken or maybe go shop for ground chicken, this easy recipe can help you out.

Ingredients:

• 4 pcs. chicken breast fillet (cut into bite- size)
• 1 cup canola oil for deep- frying
• 1  large egg (beaten and seasoned with salt and ground pepper)
• 1/4- 1/2 cup All- purpose flour
• 1/4-  1/2 cup bread crumbs/ Parmesan cheese ( I used Parmesan cheese)

Procedure:

• Heat canola oil.
• Dip bite- size chicken in egg.
• Coat it with all- purpose flour.
• Dip it again in egg.
• Then coat it with bread crumbs or grated Parmesan cheese.
• Deep fry until golden brown.
• Repeat step by step procedure for each bite-size chicken.

Parmesan cheese is just optional., but it makes the nuggets extra delish!

Aside from barbecue sauce, it also perfect with salsa, any mayo dressing, sweet and sour sauce and the list just goes on!

Enjoy!

Herbed Orange Chicken

This is one healthy dish I often serve my family. My 3 boys love it! It's baked, chicken breasts as main, coated and soaked in fresh orange juice, mixed herbs and spices. I can go rice less  with this viand with just some crackers to match.

Servings: 3-4

Ingredients:

• 4 Chicken breasts (skin removed and sliced thinly)
• 2 tbsp olive oil
• 1/2 cup grated quickmelt cheese or Parmesan cheese
• slice remaining half orange thinly 
• 1 cup of sliced baby potatoes or any vegetable of your choice. 
• 1 cup fresh parsley (chopped)

Marinade:

• 1/2 cup of fresh orange juice or half an orange squeezed
• 2 tbsp olive oil
• 1 whole fresh garlic (minced)
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp salt 
• 1/2 tsp ground black pepper

Directions:

To Marinate:

• In a bowl, rinse chicken, drain.
• Season chicken breasts with 2 tbsp olive oil, spread evenly, add a little if necessary.
• In a separate bowl, mix fresh orange juice, minced garlic, thyme, oregano, salt & pepper.
• Pour orange & herb mixture with the chicken breasts then spread evenly.
• Marinate chicken for 10-15 minutes.

Cooking Directions:

• Heat oven at 200C.
• Grease your baking dish with 2 tbsp olive oil or butter.
• Arrange marinated chicken on baking dish, spread evenly.
• Top with chopped baby potatoes and parsley.
• Pour remaining marinade with the chicken including the juice. 
• Bake for 20 minutes. 
• After 20 minutes, gently remove baking dish out of the oven. Careful it's hot!
• Top baked chicken with grated quickmelt cheese and orange slices.
• Then bake it again for another 3-5 minutes.

In case you're wondering why you have to bake the cheese over the chicken separately... For me, I just want to avoid the cheese from browning too much that might give the dish a burnt taste. You can also use Mozzarella cheese as topping.

Enjoy!

Breaded Chicken Salsa

Lent is here. Lent is a tradition where as Catholics, we commemorate the Passion of Christ (Life, Death and the Resurrection) through praying,  fasting and self-denial. An old practice for Filipinos is through fasting for 40 days or at least, we sacrifice things that gives us  so much comfort and satisfaction. One, is eliminating red meat (beef, pork, lamb) as part of our weekly menu. Especially on Wednesdays and Fridays. Until the season is over,  we only serve white meat or nothing but vegetables for the family.  Having a kid around would make it impossible for me to stick with veggies alone. So I turn to chicken and fish dishes.

Here's one recipe that I will gladly share for the purpose in case you run out of ideas on what to prepare for the whole Lenten Season.

Ingredients:

• 5 pcs. chicken breast fillet (sliced open and thinly)
• 3 pcs. red tomatoes (minced)
• 1 medium white onion (minced)
• 1 beaten egg
• 1 cup flour
• bread crumbs
• 2 tbsp of chopped Wansoy leaves
• 1 tbsp olive oil
• 3 tbsp tomato sauce
• cooking oil for deep frying
• salt and ground pepper
• toothpicks

*If you were able to get big chicken breast fillets, I suggest you add small pieces of ripe mango in the salsa... yum!yum! 

How To:

• Salsa: In a bowl, mix minced fresh tomatoes, onions, Wansoy leaves and a tbsp of olive oil. Set aside.
• In a plate season chicken breast with salt and pepper.
• Spread a 1/2 tsp of tomato sauce on each seasoned chicken breast,  fill it with salsa then pin it together with a toothpick.
• Dip each chicken breast as follows: beaten eggs, flour, beaten eggs, then breadcrumbs. Deep fry until golden brown.
• Before serving, remove toothpicks from the fried chicken breasts. 
• Happily serve it with any salad.

Food Trip Friday

  I prefer some pickled jalapeños.

Happy Friday and Enjoy your Weekend!

Chicken Parmigiano

I just couldn't bear it, I need to have some more. Sbarro's Chicken Parmigiano inspired me to make my own. Another good news, my oven is now working!!! Chicken Parmigiano was taken after "Parmigiana" meaning: slices of eggplants layered with cheese and tomato sauce then baked.-source- One attribute that brought out the name Parmigiano is the use of Parmesan cheese in the recipe. In some countries, chicken parmigiano is serve to top a plate of pasta.

Ingredients:

• 6 pieces chicken breasts fillet
• Extra Virgin Olive Oil
• 2 Cups Grated Parmesan Cheese
• 1 Cup Quick Melt Cheese or Mozzarella Cheese
• 1 Can (26oz.)Del Monte  Italian Herb Chunky Sauce
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• 2 eggs (beaten)
• 1/2 cup flour
• 1 Cup bread crumbs
• 1 whole garlic minced
• 450g Linguini
• 1/2 tsp Ground Pepper

*Baking Dish
*Frying Pan

How To:

• Season Chicken Breasts with  pepper
• Dip each in egg, coat with flour, dip again in egg then coat with bread crumbs.
• After coating all 6 chicken breasts, heat about 1 tbsp of olive oil in a frying pan.
• Fry each side of chicken until golden brown. Set in a baking dish.

Sauce:

• In a sauce pan, saute minced garlic until light brown
• Add Italian Herb Sauce stir while simmering for a few seconds
• Add chopped basil and parsley
• Add 1/2 tsp pepper and simmer for a few seconds.

• Drizzle olive oil on browned chicken.
• Top with Parmesan cheese
• Pour prepared sauce on chicken
• Top it again with another round of  Parmesan cheese
• After the Parmesan cheese, cover it with grated quick melt cheese or mozzarella cheese
• Bake at 350 degrees for 15-20 minutes

Servings: 6
Garnish with parsley and more cheese. Best with any pasta.

Note: An easier way instead of baking, is covering the dish with foil while hot and melt the cheese away. 

ENJOY!

Crispy Fried Chicken

Food Trip Friday--- Chicken Steak Tagalog

Inspired by Yummy Magazine's Beef Steak Tagalog recipe. May 2009 issue. The Yummy Magazine was actually given to us bloggers for free during the Red Ribbon Cake launch. This May 2009 issue is full of easy recipes that we can make with a snap and still create a restaurant feel of dining.

This Chicken Steak Tagalog is originally taken from our homegrown Beef Steak Tagalog recipe. I substituted the beef with chicken fillet to make it a bit different. Of course, a Filipino steak dish in incomplete without slices of onion rings to top it.

Ingredients:

1/4 C calamansi juice
1/3 C soy sauce
1/4 tsp cracked black pepper
1/2 K of chicken fillet
3 medium potatoes (cut into wedges)
1 large red or white onion
5 cloves garlic (chopped)
1/4 C water
dash of salt

How To:

• In a bowl, mix calamansi juice together with the soy sauce, salt, black pepper, chopped garlic and chicken fillet. Set aside for about 30 minutes.
• In a pan fry potato wedges until golden brown. Set aside.
• Using the same pan, fry marinated chicken fillet until cooked. Add remaining marinade and water.
• Simmer for a few seconds then add the potato wedges. Stir and serve in a bowl topped with onion rings.
  

Servings:4-5
Enjoy!

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Chicken Cordon Bleu

I settled for tomato catsup with this one. Any mayo-based sauce, even salad-dressings will fit this crunchy goodness. I still prefer mayo-garlic sauce.

Chicken Cordon Bleu is a French-inspired poultry dish, although evidence suggests that Chicken Cordon Bleu was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe. The name of the dish is clearly of French origin – Cordon Bleu means “blue ribbon” in French, and in French culinary tradition, the Cordon Bleu is awarded to food or chefs of particularly high quality. -source-

The basic ingredients are chicken, ham, and a cheese. You may use bread crumbs as crust. In which veal is wrapped in ham and cheese then fried.

My Mami

This soup is perfect for a rainy day. Here in the Philippines it is also considered as a healthy snack. The ingredients are easy to find, easy to prepare and to assemble. All you need is a hot soup of any broth of your choice and some egg noodles.

*Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is an East and Southeast Asian staple. Less well known, a form of fresh (typically home made) noodle is used. In northern China; usually, it is served for breakfast or brunch. The type of noodles range from rice noodles to egg noodles.

Mami is a noodle soup, with either beef, pork, chicken, or wanton garnish and topped with chives, chopped greens and garlic chips. Egg noodles are used, but there are versions using flat rice noodles. Introduced in the Philippines by Ma Mon Luk.On a personal note, I use pure chicken broth from the breasts I boiled, with salt and pepper. I don't use chicken cubes or some kind.

Best served with pork siomai and chili garlic.

-source-

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Food Trip Friday---Chicken in Mushroom Sauce

This is my first time to join a Food Meme. FickleMinded-Willa’s Photoblog is hosting a yummy Food Meme. All ya' foodies out there, come and join!

My entry for the first Food Trip is my own recipe of Chicken in Mushroom Sauce. I have been making mushroom sauces in different kinds and ways. This evening, I was in the mood for some oyster sauce.

Since it's going to be a Friday, I prepared something suitable for Lent. We Catholics, have this tradition of not eating Red Meat on all Fridays that the Lenten Season will cover. So I cooked chicken.

It's also that time of the week, when I'm almost out of stock of whatever I have in my pantry and crisper. So I got the available ingredients to make the recipe possible.

What You Will Be Needing:

1 Kilo Chicken Breast Fillet
Nutmeg
Spanish Paprika
Salt and Pepper
5 cloves garlic (minced)
An inch thick of Ginger (minced)
4 tablespoons of Olive Oil
2 tablespoons of oyster sauce
3 tablespoons of water
Canned Mushroom (1)
Cream of Mushroom (1)
2 tablespoons green peas (more or less if desired)
Half Bunch of Wansoy leaves or Flat Parsley (chopped)

How To:

Rub Chicken Breasts with olive oil then season both sides with your desired amount of Nutmeg, Spanish paprika, Salt and Pepper

Pan fry the seasoned Chicken Breasts in olive oil until golden brown

Then set aside in a platter

Saute minced garlic and ginger

Add the sliced mushrooms and green peas. Keep stirring

Add the oyster sauce, then simmer for a few seconds

Add the cream of mushroom. Make sure it is on low fire

Add 2-3 tablespoons of water

Add salt and pepper if desired to improve taste

Pour sauce on fried Chicken Breasts

Top with Chopped Greens (Parsley or Wansoy Leaves)
Enjoy!