A soup served as a main entree in the Philippines, tinola is traditionally cooked with chicken, wedges of unripe papaya and sili leaves. I cook tinola with chayote instead. Should it be chicken tinola every time? No, of course not. I tried cooking tinola with pork once and I’ve done it several times since. My family loves it too. It is a good idea to use a cut of pork with bones like ribs. It would yield an even richer broth. But, since you will get less meat, you will have to increase amount (based on weight) of the pork. This time I used pork baby back ribs.
* 1 kg baby back ribs- cut into serving sized-pieces
* 1/2 head garlic, crushed and discard skin
* 1 thum-sized pc. of ginger, peeled and sliced thinly
* 1 onion, sliced
* 3 chayote (sayote)- peeled, cut into wedges
* 1 bunch of young onion leaves or spring onion
* salt or patis (fermented fish sauce)
* pepper corn
* 1 tbsp. vegetable oil
* 5 cups of water or broth
1.) Heat vegetable oil n large pan or casserole, over high heat. Saute onion, garlic and ginger until fragrant (about 1 minute). Add pork ribs and stirring, cook until no longer pink on both sides. Season with salt or patis ( I used patis) and pepper corn. Pour in the water or broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.
2.) About 15 minutes before the pork is fully cooked, increase heat to high and add the chayote wedges. Adjust seasoning if necessary simmer until chayote is cook. Add young onion leaves on top cover for 5 minutes. Serve hot.
Having mango as one of the important ingredients in a stir-fried dish gives it a very Filipino flavor. While mangoes grow in other countries, they are never as sweet. Today, they are grown all year round. More expensive during non-summer months though–the price doubles. And they are still sweetest during the summer. Luckily, the mango that went into my stir-fried dish was sweet.
* breast of one chicken * 1 tbsp. of finely minced garlic * 1 thumb-sized piece of ginger * 2 white onions * some scallions * 2 small carrots * 1 red bell pepper * 1 ripe mango * 1/4 c. Oyster sauce * I cooked in my Saladmaster Skillet without using Oil/ or 2 tbsps. of vegetable oil
—Debone the chicken breast (I use breast fillets). Cut into strips. Place in a bowl. Pour in the soy sauce and mix well. Set aside.
—Peel the ginger and slice thinly then cut into matchsticks, peel and chop the onions coarsely, peel the carrots, cut in half vertically then slice thinly. Core, seed and cut the bell pepper into wide strips.
—Cut the mangoes down the middle, avoiding the seed. Do the same with the other side. With a spoon, scoop out the meat of the mango in one piece. Do the same with the other half. Cut the meat into strips.
—Heat a wok or skillet. When hot, pour in the vegetable oil. Add to the hot oil onion, ginger, garlic, marinated chicken. Stir-fry over high heat for about 30 seconds. Cook, stirring for about two minutes. Add the carrots, bell pepper. Stir-fry for 3-4 minutes. Add the mango strips and toss a few times. Cook just until the mango strips are heated through. Serve at once, garnish with scallions on top.
CHICKEN-MANGOES IN YOGHURT
I will bluff just this time. Because it taste heavenly, the aroma of cilantro, light sourness of the yoghurt was barely distinguished after mixing with the sweetness of the mangoes, and no sharp flavor. Smells good with cilantro and lemon zest. Another way of cooking chicken, this was only for a try if it fits with my family preferences, thanks God they love it.
* 1 kg chicken (thighs and drumsticks)
* for seasoning, salt and pepper
* 3 tbsps. olive oil
* 2 mangoes
* 1 cup yoghurt
* 1 big onion
* 1 tsp. Lemon zest
* a handful Cilantro, roughly chopped
CHICKEN IN RATATOUILLE
Here I used Ratatouille as sauce for the chicken, look how it turned out, aside from that my 2 kids will get some vegetables they love Ratatouille also.
* 1 whole chicken cut it according to your preference, with or without skin
(I used without skin, we don’t eat the skin!)
* some water
* 1 each red and white onion, cut into cubes
* 1 tsp. rosemary powder ( you can also use fresh or dried rosemary)
* bay leaf
* 1 tbsp. sugar
* 250 g tomatoe sauce (for 1 whole chicken)
* salt and pepper
* some vegetable oil for Saute’
1.) Saute’red and white onion and chicken. Add 1 tsp. rosemary powder, salt and pepper to taste, bay leaf, tomatoe sauce and some water. Simmer for 30 minutes until chicken is tender.
2.) Add Ratatouilleand continue simmering for about 5 minutes, blend all together. Serve while hot!
My CHICKEN ROLL
Inspired by my Hubby, who’s fun of this kind of dish.
* 4 to 5 pcs. medium-sized Chicken Breast or Fillet
* Cheese of your choice
* fresh Basil Leaves
* some Butter
* Olive Oil
* 1 1/2 cup of White Wine
* Ham of your preference
* Bread crumbs
***cooking method for 1 hour – Turbo 250°C or OVEN 350°C
BRAISED CHICKEN IN TARRAGON AND TOMATOES
Onother creation of me, from my files just want to share to all, try it!
* 1 kg Chicken (I used wings and breast)
* 1 kg Tomatoes
* 2 tbsps. Flour
* 2 tbsps. Butter
* 1 1/2 tbsps. Tarragon
* 2 tbsps. Vinegar
* some olive oil
* salt and pepper
*1.) Season chicken with salt and pepper. In boiling water drop tomatoes for about 10 seconds then remove drain, peel and discored.
*2.) Heat a skillet, pour olive oil and saute chickenuntil light brown.
*3.) Add tomatoes, tarragon, rice vinegar, some water and season with mammita powder or knorr chicken broth cube. Cover and cook over medium heat until chicken is tender and reduces liquids. Serve hot with rice.
This was our dinner last Monday. When I’m not feeling too lazy, I’ll cook the other way which was I learned from my mother. I always thought I already had an Afritada recipe in this blog. Here my recipe for Afritada the easy way. So take it from me Folks!
Or like this with potato, carrot and red bell pepper.
* 1 pouch Mama Sita’s Menudo/Afritada Mix
* 1 cup water
* 2 tbsps cooking oil
* 1 cup potatoes, cut into 1 inch cubes
* 3 cups chicken, cut into serving pieces
* 2 pcs bell pepper, cut into strips
* ½ cup green peas
* 1pc onion
—Fry potatoes in cooking oil. Set aside, or just add the chicken right away stir-fry chicken until golden brown.
—Dissolve 1 pouch Mama Sita’s Menudo/Afritada Mix in water. Set aside.
—Pour the dissolved mix, simmer until the chicken is tender. Add hot water if necessary.
—Add bell pepper, onion and green peas.
—Simmer for three minutes. Serve.
MY FRIED CHICKEN WINGS!
While wings served in Buffalo are almost always unbreaded, some national restaurant chains sell breaded wings. This is my version.
***Just mix all ingredienst together to marinate the chicken wings, set aside for 45 minutes to 1 hour. Then fry! Enjoy it with sliced tomatoes and rice. For dipping I used sweet and mild hot chilli sauce from bottle.
“Tinolang Manok” or Chicken Ginger Stew with Vegetables recipe is the filipino food dish that I was planning to cook when I arrived here in Vienna, way back more than 2 decades ago, not even knowing that I had to travel for an hour from our place just to buy filipino food ingredients. These filipino food ingredients are usually sold in Asian stores but some are not that often displayed. Thanks God, now a days not anymore. With my chili leaves “Dahon ng Sili”, sariling tanim and papaya from Indian Supermarket makes this dish so perfect. Cooking away from your native country is challenging but enjoyable, especially when you are with your love ones. Happy Prepping!
Makes 4 Servings
* about 6 portion of chicken (I used the upper part of the leg)
* 1 medium-sized Papaya, peeled and cut diagonally
* 1 bunch of Sili leaves
* some Scallions (optional) cut into rings
* 2 pcs. siling haba (optional)
* 2 psc. small Onion, thinly sliced
* 4 cloves Garlic, peeled and crushed
* 2 thumb-sized Ginger, sliced
* fresh ground Pepper
* some Canola oil or Olive oil
* fish sauce
* 3-4 cups of Water
—Heat a skillet or pan. pour some canola oil or olive oil. Saute onion, garlic, ginger and chicken until chicken turns to brown. season with patis and add water. Cover and simmer until chicken is tender. When it reach the first boiling point, lower the heat.
—Add papaya, chilli and scallions. continue cooking until papaya is done. Then add fresh ground pepper and sili leaves. Adjust seasoning if necessary. Serve hot with rice.
HUNTER’S CHICKEN STEW (CACCIATORE)
HUNTER’S CHICKEN STEW-is a another famous Italian chicken dish with many variations or different versions available worldwide. The basic method is to slow cook chicken pieces in red wine together with vegetables and herbs. This recipe uses, among other ingredients, black olives, capers and fresh basil leaves. The chicken pieces should be cooked slowly, over low heat for 1 1/2 to 2 hours. This might seem a lot, but it is what makes this dish so delicious. Homey, simple to prepare, and it makes you just want to mop up every drop of the sauce. Serve with bread, rice or pasta.
A hunter’s stew is a dish that can be prepared with minimal fuss. Some say that the really traditional cacciatore does not include tomatoes, uses dark meat only and the cooked dish is brown with a thick gravy-like sauce. We are PINOY so we enjoyed our chicken hunter’s stew for our lunch with rice.
* abou 6 portion of Chicken (I used the upper part of the leg)
* 1/4 c. of Olive oil (you can use extra virgin oil)
* 1 red Onion, chopped
* 4 cloves of Garlic, chopped
* 1 cup of chopped tomatoes (fresh or canned, but please don’t use tomato sauce)
* 100 g Chanterelles (or you can use button mushrooms)
* 1 tbsp. of dried Oregano
* 1 tsp. of dried Basil leaves
* 1 1/2 cup of Red wine
* 3 tbsps. of Capers, ( preferably in brine (salted water)
* 15-20 Black olives, pitted
* Salt and Pepper to taste
—In a large frying pan over medium heat add the olive oil and onions and saute the latter until become wilted. Add the garlic and continue until the onions and garlic are beginning to turn brown. Add the chicken pieces and brown them on all sides.
—Add the dried oregano, dried basil leaves, tomatoes, and season with salt and pepper. Then add red wine, stir well, cover and cook for 1 1/2 to 2 hours on very low heat.
—Add the mushrooms, capers and black olives, and cook for about 10 minutes over medium heat.
—For a complete meal, serve with risotto, rice or spaghetti. We are PINOY!, so I serve it with rice!
TURNIP CABBAGE AND CHICKEN STEW
👩🍳TURNIP CABBAGE or “KOHLRABI” is a cultivated variety of cabbage. Brassica oleracea whose thickened stem is eaten as a vegetable also called turnip cabbage which originated in Europe. Low in calories, kohlrabi is an excellent source of vitamin C, minerals, and dietary bulk. The young tender leaves may be eaten as greens; the thickened stem is served raw or cooked. Though not widely grown commercially, it is popular in some regions. Like in Austria and Germany. I cooked it with chicken and Chinese cabbage or as a stew. And it turned out good. Another creation and experiment by me.
* 1 whole chicken, cut into serving portion
* 1 pc. turnip cabbage, peeled and sliced
* half a head of chinese cabbage
* 1 stalk of lemongrass (tanglad)
* 1 pc. onion
* some fish sauce (patis)
* some salt to taste
* some soup stock or chicken broth
* a thumb-sized ginger, peeled and sliced
* 4 cloves garlic, crushed and peeled
* some fresh ground pepper
* vegetable oil
CHICKEN IN SOUR CREAM WITH DILL
Aha! the magic of sour cream. And if that’s too sinful for you and you worry about clogged arteries, substitute yogurt and the result is just as good. This chicken in sour cream dish is so good that you’ll want to dip pieces of bread in the sauce until your plate is quite dry.
YIELD: 4-6 SERVINGS
* 1 whole chicken
* 4 large potatoes, peeled and cut into wedges
* 2 carrots, peeled and cut into wedges
* 1 large white onion, peeled and cut into wedges
* 1 c. of sour cream or 250 g
* 1/2 c. of butter
* salt and pepper
* finely sliced or chopped dill
—Place the chicken in a bowl. Season with salt and pepper.
—Heat the butter in a large, wide cooking pan (I used a wok). When hot, add the chicken and fry over high heat until the edges start to brown. Don’t worry if the edges appear too brown at this point — the sour cream will take care of that so don’t sweat it unless you really burned them.
—Add the onion and continue frying until the edges of the chicken start to brown.
—Add the potatoes and carrots wedges. Fry for a minute longer.
—Pour in some water and cover, simmer for 30 minutes until chicken and potatoes are tender.
—Season with salt and pepper. Sprinkle with chopped dill, mix all together and pour in sour cream continue cooking for about 5 minutes.
—Serve with pasta or rice. We used to eat it with penne pasta!
This dish is best when cooked a day ahead. Everything is much tastier after reheating.
If sour cream is not available in the supermarket, make your own. Pour a cup of cream in a bowl and squeeze half a lemon over it. Let stand for 10 minutes before stirring and using.
CHICKEN AND POTATOES WITH CREAMY CHEESE SAUCE!
A simpler version of the baked creamy chicken and potatoes dish. I omitted the onion which can hasten spoiling, used heavy cream instead of skim milk and, instead of baking I simply cooked the dish on the stove top. During schooldays my 2 kids would be home for dinner every night and we would only get to sit down to dinner as a family during weekends. Beacause most of the time the dish I cooked for the lunch would be their dinner too. When they get home on weekdays around 5 until 6 pm (late afternoon).
* 1 whole chicken, cut into serving portions
* 4 potatoes, peeled and cut into wedges
* 2 tbsps. of butter
* salt and pepper
* 1/2 c. of heavy cream or skim milk
* cheese (any kind), sliced, crumbled or grated ( I used American Toast Cheese)
* 3/4 cup of water or less
—Melt the butter in a frying pan. Cook the chicken until lightly browned, turning them over to brown both sides evenly. Add the potatoes and continue cooking until the edges of the potatoes are slightly browned as well. Season with salt and pepper. Pour in 3/4 cup of water and simmer for 20 to 25 minutes after which, most of the liquid should have evaporated.
—Pour in the heavy cream or milk and add the cheese. Cook over medium heat, uncovered, until the cheese melts.
—Stir the melted cheese into the sauce. Simmer for two minutes longer then turn off the heat. ENJOY!
“HALANG-HALANG” (chicken dish)
That “Halang-halang” literally translates to “anghang-anghang” spicy-spicy and chilis are an essential ingredient of the dish. There are many ways of cooking halang-halang, my mother says, it depends upon the Region. Or if you are Bicolano, Ilocano, Visayan or in Tagalog Region. So here I used chicken and “siling haba” the red ones.
Sounds a funny name, isn’t it? Halang has two meanings in the Filipino language. As an adjective, bent or twisted and a verb to block. It’s really spicy normally and beacause my family doesn’t dig of too spicy or too hot, I made it mild as what they prefer but my family and I we love it.
* 1 whole chicken
* 4 pcs. “siling haba” (red ones and mild hot)
* 1 onion, roughly cut into cubes
* 4 cloves crushed garlic, peeled
* 1 thumb-sized ginger, peeled and sliced
* a bunch of scallions
* 1-2 pcs. chayote or sayote (or more if you prefer more vegies)
* 1 can of coconut cream
* olive oil
* 3 tbsps. soy sauce
* “patis” (fish sauce)
* some mineral water, enough to cover the meat and vegetables!
—Cut the chicken into serving portion and season with soy sauce and set aside.
—Heat a pot or wok and add olive oil. Saute the onion, garlic and ginger until fragrant, then add the chicken until light brown both sides.
—Add the siling haba (red ones and mild hot) and pour in mineral water to cover and season with patis (fish sauce). Cover and bring to the boil, then turn down the heat and simmer for 30 minutes until chicken is tender.
— Add sayote, scallions and coconut cream. Cover again until sayote is done:wink:
—Serve the halang-halang hot with rice. This was our lunch today:wink:
CHICKEN RUSTICATE (COUNTRY ART)
An older recipe from a grandmother, with lots of potatoes and mix with chopped bacon, mushrooms and onions. Another art of chicken stew. Now, it’s with wine again. A recipe with wine is a recipe with wine. You replace the wine and you have a different recipe. Same goes with butter replace butter with margarine and you’re eating ****!
* 1 whole chicken, cut into servings portion
* 250 g potatoes, peeled and quartered
* 2 pcs. onions, cut into cubes
* 1 tbsp. sugar
* 100 ml chicken soup stock or broth
* 4 tbsps. vegetable oil
* 15 g butter
* 250 g chopped bacon
* 300 g mushrooms
* 2 tbsps. white wine
* some fresh ground pepper
* salt to taste
* 1 tbsp. tarragon (optional)
—First, fry potatoes then set aside when done. In the same pan, saute onions, chicken until both sides are brown. Add butter and chopped bacon. Continue stirring to blend. Add fresh ground pepper and salt to taste.
—Add sugar and fried potatoes. Stir to blend. Then pour in white wine and soup stock or broth. Cover to cook until chicken and potatoes are done.
—Add mushrooms and tarragon (optional) continue cooking until done. Pour in the milk before serving and let it boil for about 3 minutes. Adjust seasoning if necessary.
CHICKEN LEG a la de PROVENCE
Another experiment and invention of mine! Ito ang kuwento si Mr. nakabili sa isang Turky Shop ng chicken legs for only 10 euro 4kg and which made 16 pieces., so anong gagawin sa pagkarami-raming hita ng manok? I freeze the rest, in which every pack 4 pieces. And this what I did for the first 4 pieces. So juicy and tender ang meat lalo na kasi nang maluto medyo lumapot yong pinaka sauce pero hindi natuyuan ng husto masarap sa kanin. Natimplahan ng herbs de provence, balsamic vinegar, crushed garlic, salt, at chili or pepper flakes, colored Piri Piri makes the whole thing perfect for our lunch. I served it with rice and some sliced tomatoes. Si hubby na mahilig sa hita ng manok ay kayang ubusin ang 2 buo. kaso palibhasa ay 4 na piraso lang ang nailuto no choice siya, isa lang ang allowed na kakainin niya ngayon.
* 4 pcs. Chicken legs
* 1 whole Gralic, crushed and peeled
* Herbs de Provence
* 3 to 4 tbsp. Balsamic Vinegar
* Pepper or Chilli flakes, colored (piri-piri)
* some water or soup stock
* some Vegetable oil
CHICKEN WINGS a la TEMPURA
It’s the Filipino version of the Japanese tempura. Crispy batter coated chicken wings, just like Chinese way of cooking. Inspired by my late nanay minsan lang sa isang taon niya niluluto ito noong bata pa ako. Kapag ganito ang luto ay mabiling-mabili sa 2 kids ko specially sa aking bunso.
Basta CHICKEN WINGS, mabenta sa daughter ko. Babalik-balikan niya until maubos, sa lasa ko ang half a kilo ay kulang sa kanya kung pagugustuhan ko siyang kumain one at a time!
* 500 g Chicken wings
* 1 cup of Flour
* 3/4 cup of ice cold water
* some ice cubes
* 2 to 3 cups of Vegetable oil for deep fry
* salt and pepper (fresh ground pepper)
* 1/4 cup of flour in a bowl.
* In a mixing bowl remaining flour , ice cold water and ice mix lightly. This is batter.
* Dredge the chicken wings in flour then batter and fry. For the sauce sweet chilli sauce for chicken.
CHICKEN-SUMMER VEGGIES with TOMATO PASTE
Monday, start of the weekdays…school and work after weekend. Until now wala paring oras para mamalengke para sa mga bagong food stuff stock for the next whole week. Hubby had duty on weekend…me weekend is time for household works (washing clothes, kahit na ba sabihin mong washing mashine naman ang maglalaba kailangang ilagay at ilabas mo rin yon sa washing mashine…cleaning the house and that will be 3 bedrooms plus sala and kitchen, etc., etc., etc…) NOPE! I’m not complaining just trying to figure out why I don’t have time to go in the market to make some shopping for food stuff!!! Kaya heto na naman ako maghahalungkat sa refrigerator at cupboards para sa bagong imbento nang mairaos ang pananghalian…lol…sounds like talagang naghihirap ha!
If you need to stretch your meat, cut them into smaller pieces. Add vegetables that go well with the meat and — voila! — you’ve doubled the amount of the cooked dish. It’s something I learned from my late nanay.
The summer vegetables which I used here are frozen ones which composed of leek, carrots, green peas, kholrabi (turnip cabbage), and the chicken are only few cuts left over from my hubby’s last cooking which he deep-freezed. Then I just added a broth cube (chicken) and tomatoe paste. Also a few cuts of potatoes. It looks like “afritada” or “caldereta”, but it’s not. I simply saute the whole stuff and added tomatoe paste at the end a little bit water, covered and cooked until the whole thing are cooked over medium heat. Voila! — resulta, ubos at nakatipid na naman ako :pump-;):
My HOT CHICKEN WINGS
Chicken wings…hot, super hot or mild are a great treat for a simple meal, but they are at their best at a party. Most Super Bowl Parties feature platters of this tasty finger food to munch on before during or after the game.
And this is my very own VERSION of it!
* 1 kg Chicken Wings
* 2 tbsps. Tabasco
* 2 tbsps. brown Sugar
* 4 tbsps. Soy Sauce
* 1 tbsp. Sesame Seed Oil
* 1 Lemon for juice
* 1 tsp. Salt
* 4 to 6 cloves Garlic, minced
* some Pepper
***Just mix all the ingredienst together, and let it rest for about 45 minutes to 1 hour, then cook in oven, grill or Turbo broiler!
CHICKEN FILLET-VEGETABLE IN TERIYAKI SAUCE
Don’t I mean chicken teriyaki? No, only the sauce I used.
Terriyaki is a cooking technique used in Japanese cuisine in which foods are broiled or grilled in a sweet soy sauce marinade. Terriyaki is served in most modern Japanese cuisines.
The word teriyaki derives from the noun teri which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times before and during cooking.
When you discover what’s in a bottle of teriyaki sauce, you will wonder why you have been buying bottles and bottles of the stuff when it’s so easy to prepare it at home. But in this case……today when I checked out all the food stocks in the cupboard…….I found 4 bottles of it!…..so I decided to get rid one of those bottles today…..I made this dish!…but with some veggies for my kids.
* 3 pcs. chicken fillet cut into strips
* 250 g mushrooms (I used champignon) sliced
* 1 big zucchini sliced
* a thumb-sized ginger julienned
* 1 onion roughly quartered
* half red bell pepper
* 4 tbsps. terriyaki sauce or sesame seed terriyaki sauce
* some vegetable oil
1.) Heat a pan, pour in some vegetable oil. Saute onion, ginger and chicken fillet, season with 2 tbsps. teriyaki sauce and set aside when done.
2.) Using the same pan, saute the vegetables (zucchini, champignon and red bell pepper) season with teriyaki sauce, then add the chicken fillet, adjust seasoning if necessary. Garnish with chopped chives. Serve hot.
CHICKEN LEGS in Mama Sita’s BBQ MARINADE MIX
My family is so use to it that we always had two different viand at all. If I had soup then something fried goes with it. Or if we had vegetables, fish or meat goes also. This time I cooked Bonito Sinigang sa Bayabas from Mama Sita’s collection, so I also cooked chicken legs seasoned with Mama Sita’s BBq Marinade Mix. Something similar to dried adobo. It turned out good also that the 2 kids finished it all.
* 1 kg Chicken Legs, lower part
* 1 Pouch of Mama Sita’s BBQ Marinade Mix
* some water
* some olive oil or any vegetable oil
* Simply heat a pan or casserole, what ever you could use for cooking…hehhee….
add olive oil or any vegetable oil and fry the chicken legs until both sides are brown.
* season with 1 pouch mama sita#s BBQ marinade mix and pour half a cup or more water. It depend upon your preference, maybe more sauce or not. bring to boil. then lower the heat until chicken is done. Serve hot with rice. ENJOY!
CHICKEN BREAST in BELL PEPPER-ORANGE SAUCE with SPÄTZLE
SPÄTZLE is a type of South German pasta dish. It’s also a kind of an Austrian noodle. This is the side dish of my chicken breast in bell pepper-orange sauce. Lunch for everybody at home. Since we love chicken without fat and skin, preferably chicken fillet or chicken breast. A very easy recipe to follow. Photos down here will prove it. Wanna try? Here you have it.
* 4 pcs. chicken breast, sliced
* 1 onion, cut into cubes
* each one of red and yellow bell peppers, also cut into cubes
* 1 pc. orange for juice
* some olive oil
* 1 cup fo cream fraiche
* salt and pepper to taste
—The chicken breasts season with salt and pepper, in a flat pot brown it in olive oil both sides and set aside.
—In the same pot saute onion and bell peppers season with salt and pour orange juice.
—Then add chicken breasts cover, over low fire or heat 12 minutes cooking time. Once it’s nearly done add cream fraiche for refining the Sauce. Serve with spaetzle to complete.
MALUNGGAY IN CHICKEN TINOLA
Cooking away from your native country is challenging but enjoyable, especially when you are with your love ones. Happy Prepping! Thank you to Inang my mother in-law for her effort to send me this dried “Malunggay” leaves and to my friend through her kindness. I cooked my chicken ginger stew today with sayote and malunggay leaves. My hubby was so happy for such a long time he did not eat malunggay. Here in Austria we can’t buy it. Maybe in some part of European Union country they do have.
* 1 whole chicken. cut into serving portions
* my dried malunggay leaves
* 2 pcs. sayote or chayote, peeled and cut diagonaly
* 1 onion
* thumb-sized ginger, peeled and sliced
* salt and pepper
* powder garlic
* patis or fish sauce
* some water for soup or chicken soup stock
* vegetable oil
—Heat a casserole, pour vegetable oil and saute onion, ginger, chicken until chicken turned brown.
—Season with pepper and garlic. Add sayote, patis and water. Cover and cook until chicken and sayote is tender.
—Add Malunggay leaves, continue cooking until malunggay is don. serve while hot with rice.
MY WOK VEGGIES with CHICKEN FILLET
A collections of vegetables which I have in my refrigerator; cabbage, wide green bean, carrot, broccoli, mushrooms and scallions. I want to get rid of it, so I decided to cook it a sort of stir fry veggies. Mix with chicken fillet. For sure my son will only eat the chicken fillet and not the veggies. This is todays lunch for everybody.
* 4 pcs. chicken fillet (breast)
* 1 whole head broccoli
* 1/4 head cabbage
* few pcs. wide green bean
* 150 g mushrooms
* 1 pc. large carrot, peeled and sliced
* some scallions, cut into rings
* 2 cloves garlic, peeled and crushed
* 1 pc. onion, sliced roughly
* 1 pc. chicken broth
* 3 tbsps. olive oil
* half a tsp. curry powder
* 2 tbsps. soy sauce
* half a cup of chicken soup stock
* 1 1/2 tbsps. cornstarch
* sesame seeds oil, drizzle
* some salt to taste
— Heat a wok, add olive oil and saute onion, garlic and chicken fillet stir until chicken fillet is brown on both sides. Season with soy sauce, curry powder and salt.
— Add carrot, broccoli, wide green bean, mushrooms, cabbage and chicken soup stock. Cover and simmer until vegetables are done.
— Add scallions, chicken broth cube and corn starch, continue cooking for about 3 minutes. Drizzle sesame seeds oil before serving.
BRAISED CHICKEN LEG in HONEY-ORANGE JUICE
I was inspired by a German friend of mine with this recipe. He loves chicken dishes, but he cooks with skin. My family and I, we don’t eat chicken with skin, And that everybody knows it. In this recipe no onions and garlic. I do have the oven version of this but that’s another story.
* 4 Chicken leg
* 2 to 3 tbsps. Honey
* 2 tbsps. Olive oil
* 1 cup of Orange Juice
* 2 tbsps. Mustard (hot or not hot)
* 2 tbsps. Soya Sauce
* salt and pepper
— Heat a pan, add olive oil, chicken, pepper and salt, soy sauce, orange juice, honey, and mustard. Cover and bring to boil.
— Once it boils, lower the heat and continue cooking until chicken is done.