Tinolang Manok (Chicken Ginger Stew) Recipe

Estimated cooking time: 45 minutes





Tinola Manok Ingredients:


1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)


Tinolang Manok Cooking Instructions:


In a stock pot, heat oil and sauté garlic, onion and ginger.

Add water and the chicken.

Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Season with patis

Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

Add sili leaves then turn off the heat.

Serve steaming hot on a bowl with plain rice on the side.

Rellenong Manok

Estimated cooking time: 2 hours







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 recipe

Estimated cooking time: 40 minutes






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.

Roasted Chicken recipe

Estimated cooking time: 1 1/2 to 2 hours






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.

Chicken Macarono Salad

Estimated preparation and cooking time: 1 hour










Chicken Macaroni Salad Ingredients:

1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste

Macaroni Salad Cooking Instructions:

Cook macaroni noodles according to package cooking instructions.

In a pot, boil carrots in water for 15 to 20 minutes or until cooked.

Drain carrots and let cool. Peal skin then dice.

Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths

Drain pineapple chunks or tidbits.

Combine all ingredients while adding salt and pepper, to taste.

Refrigerate, then serve.

Filipino Chicken Potato Salad Recipe

Estimated cooking & preparation time: 1 hour








Chicken Potato Salad Ingredients:

1 kilo potatoes
1 big chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).

Drain potatoes and carrots, let cool.

Once cooled, the skin can be easily be pealed by hand.

Dice the potatoes and carrots (about 1x1 cm)

Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths

Drain pineapple chunks or tidbits.

Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.

Refrigerate before serving.

Potato Salad Cooking Notes:

You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

Fried Chiken Recipe

Estimated cooking time: 45 minutes





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


Fried Chicken Cooking 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.

Chicken Pastel

Estimated cooking time for this chicken recipe: 1.5 hours




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).

Chicken Afritada

Estimated cooking time: 50 minutes





Chicken Afritada Ingredients:

1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil


Chicken Afritada Cooking Instructions:


In a cooking pot or wok, heat oil.

Sauté garlic and onions.

Add chicken and slightly brown.

Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

Add the green and red bell peppers, simmer for an additional minute or two.

Salt and pepper to taste

Serve this chicken recipe hot with steamed rice.

Chicken/Pork Adobo

Estimated cooking time: 50 minutes



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 plain 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.