Chicken Empanada

INGREDIENTS:

• 3 cups chopped, cooked chicken
• 1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
• 4 ounces cream cheese, softened
• 1/4 cup chopped red bell pepper
• 1 jalapeno, seeded and chopped
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 (15-ounce) package refrigerated pie crusts
• Water

INSTRUCTIONS:

1. Preheat oven to 400 degrees F.
2. Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. 
3. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. 
4. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Source : Paula Deen via Food Network

Tinolang Manok

INGREDIENTS:

• 1 Kilo Chicken, Cut into Pieces
• 2 Medium-Sized Green Papaya, Cut into Cubes
• 1 cup Native Chili Leaves
• 4 gloves Garlic, Crushed
• 1 piece Onion, Chopped
• 1 Thumb-sized Ginger, Stripped
• 1 liter Water
• 2 tablespoon Soy Sauce
• 2 tablespoon Fish Sauce
• 2 tablespoon Cooking Oil
• 1 cup Lemon Juice
• 1 tablespoon Salt, Seasoned to taste
• 1/2 tablespoon Pepper

INSTRUCTIONS:

1. Heat oil in the casserole. Saute garlic, onion, and ginger. (one at a time)
2. Add the cut native chicken
3. Put the soy sauce (for native Chicken), pepper and salt for seasoning - You may not use soy sauce if your not using native chicken.
4. When the chicken turns golden brown, add the water and let it boil
5. When the chicken turns golden brown, add the water and let it boil
6. Add the sliced green papaya and let it boil
7. When the chicken and papaya is already cooked, put the lemon juice and the chilli leaves.
8. Add fish sauce to taste
9. Serve the dish with plain rice

Source : Aileen Billones

Arroz Caldo

INGREDIENTS:

• 1 kilo Choice Cuts Chicken ( Thigh part ), Skin removed
• 5 pcs hard boiled eggs
• 2 cups cooked rice
• 6 cups chicken broth (or 6 cups plain water if broth not available)
• 1 cup onion, minced
• 3 tbsp fish sauce
• 1 tsp garlic
• 1/2 tsp ground black pepper
• 1 cup scallions (red onions), minced
• 3 knobs ginger, julienned
• 2 pcs chicken cube (bouillon) [optional: if you dont have the broth then you need this]
• 5 pcs calamansi
• 3 tbsp Canola cooking oil

INSTRUCTIONS:

1. In a pot, heat the cooking oil then Crispy Fry the Chicken Skin, once crispy like chicharon set aside
2. Next saute the garlic, onion, and ginger. Dash-in some ground black pepper
3. Add the chicken and cook until outer layer color turns golden brown.
4. Then Add the fish sauce and the cooked rice then mix and cook for a few minutes
5. Now, Pour in the water and bring to a boil (Add the chicken cube, stir until the cube melts)
6. Stir occasionally and simmer until the chicken is fully cooked (about 15 to 20 minutes)
7. Removed the Egg shells and put-in the hard boiled eggs
8. Serve hot with Chicken Skin chicharon on top, garlic, minced scallions, and Kalamansi.
9. Share and Enjoy!

Source : Filipino Recipes Portal

Chicken ala King

INGREDIENTS:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, chopped, about 1 cup
• 2 cups mushrooms, sliced
• 2 large carrots, cut into matchsticks, about 1 ½ cups
• ¼ cup flour
• 1½ cups milk
• 1½ cups chicken stock
• ½ teaspoon pepper
• ½ to 1 teaspoon salt – depending on how salty the chicken stock is dash of allspice
• 1 cup peas, frozen
• 6 cups cooked and shredded chicken
• 2 tablespoons fresh parsley, chopped
• Wide egg noodles, rice, biscuits or toast points for serving

INSTRUCTIONS:

1. In a large pot over medium high heat, add the butter and olive oil. When the butter has melted, add the onion, mushrooms, and carrots. Sauté for about 8 – 10 minutes or until the vegetables are just beginning to brown.
2. Stir in the flour and cook for 1 minute. Slowly add the milk and chicken stock, stirring constantly, and bring to a boil. Continue cooking for 3 – 4 minutes or until the sauce is slightly thickened and coats the back of a spoon. Add pepper, salt and allspice. Stir in the peas, chicken, and parsley. Continue cooking until heated through, about 1 – 2 minutes.
3. Serve over noodles, rice, biscuits or toast.

Source : Honest Cooking

Afritadang Manok (Chiken Afritada)

INGREDIENTS:

• 2 pounds chicken, cut into pieces
• 4 pieces potatoes, cut into 4 pieces
• 1 onion diced
• 4 cloves garlic minced
• ¾ cup soy sauce
• 1 lemon, juiced
• 1 red bell pepper, sliced into strips
• 1/2 cup green peas
• 2 pcs of hotdog, sliced (optional)
• 1 large carrot, chunks (optional)
• 3 cups water
• 1 cup tomato sauce
• 3 tablespoons of cooking oil
• patis (fish sauce)or salt
• pepper to taste

INSTRUCTIONS: 

1. Marinate the chicken lemon juice and soy sauce. Set aside.
2. Heat oil, sauté garlic and onions.
3. Add the chicken. Fry until golden brown, about 10 minutes. Add the marinated juice.
4. Pour the tomato sauce and water. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
5. Add potatoes, carrots and hotdog; cook for 10 minutes or until the potatoes are cooked.
6. Add the red bell pepper and peas, simmer for an additional minute or two.
7. Fish sauce or salt and pepper to taste.

Source : easy Recipes for busy moms

Adobong Manok (Chicken Adobo)

INGREDIENTS:

• 2 pounds chicken ( cut into serving pieces )
• 3 pieces dried laurel leaves
• 4 tablespoon soy sauce
• 4 tablespoon vinegar
• 3 cloves minced garlic
• 1/4 cup cooking oil
• salt and pepper
• 1 scoop of white sugar (optional)
• spring onion, cut into small pieces to garnish (optional)

INSTRUCTIONS: 

1. Place the chicken, soy sauce and garlic mixed together in a large container 
2. Add cooking oil in a pan and apply heat 
3. On the hot pan, put-in the marinated chicken 
4. Add the dried bay leaves and simmer for about 15 to 30 minutes or until the chicken is tender 
5. Add vinegar, salt, and pepper and simmer for about 10 minutes 
6. Add little water if chicken dries up before fully cooked 
7. Chicken Adobo will be quiet dry at the end of cooking time 

Source : Pinoy Kamayan

Piniyahang Manok

INGREDIENTS:

• 800 g chicken pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tomato chopped
• 2 tbsp fish sauce
• 3 tbsp canola oil
• 1½ cup coconut milk/evaporated milk/fresh milk
• 1 red bell pepper,cut into strips
• 1 green bell pepper,cut into strips
• 1 small carrot, julienned
• 1 small can of pineapple tidbits

INSTRUCTIONS:

1. Heat oil in a small pot, sauté oinion, garlic and tomato until onions become translucent.
2. Add chicken and fry until it’s a little brown.
3. Pour in the pineapple tidbits including syrup.
4. Simmer for 20-25 minutes or until chicken is cooked and tender.
5. Pour fish sauce and milk.
6. Stir and keep it uncovered while waiting for it to simmer.
7. Add carrots and bell pepper.
8. Simmer for 20 seconds.
9. Serve with steamed rice.

Source : thePeachKitchen

Bacolod City’s Chicken Inasal

INGREDIENTS:

• 1 whole chicken, cut into 6 parts (legs, wings, breasts)

Marinade

• 1 head garlic, macerated
• 2 tbsps. chopped ginger
• 1 tbsp. brown sugar
• 1/3 cup sinamak (native coconut vinegar)
• 10 pieces calamansi extract (the juice)
• 3 stalks tanglad (lemon grass), julienne
• salt and coarsely ground pepper

Basting Sauce

• 1/2 cup margarine or butter
• 1/4 cup atsuete (annatto seeds) oil
• salt and pepperlarge
• bamboo skewers
• charcoal for grilling

INSTRUCTIONS:

1. In a large bowl, place the garlic, ginger, vinegar, a small amount of sugar, calamansi, tanglad, salt, and pepper. Mix all the ingredients then add the chicken meat. Lightly rub the marinade on the meat. Place chicken in the chiller and let sit. After 30 minutes, turn the meat and let it sit for another 30 minutes. It is not ideal to marinate the meat overnight since the acid of the vinegar will completely break down the enzymes of the meat.
2. Meanwhile in a saucepan, over low fire, combine margarine/butter and annatto seeds. Stir until the margarine melts and the annatto seeds are well infused and have developed a deep orange color. Turn off heat then add a small amount of salt and pepper to taste.
3. After marinating the chicken, put several slits on the part near the bone to help with cooking the meat fully. Skewer the meat and cook over hot charcoal grill, skin side down, basting it once in a while. As much as possible do not turn the meat more than twice since the result will be drier meat.
4. Serve while hot together with steamed rice paired with grilled oysters and sinamak or soy sauce with calamansi and siling labuyo (red chili peppers).

Note:
You can use whole chicken and roast it in the oven. Make sure that when you marinate the meat, rub the mixture all over the chicken including in the cavity.

Source : centralebacolod

Chicken Gizzard Bopis

INGREDIENTS:

• 1/2 Kg Chicken Gizzard (cleaned)
• 1/2 cup minced garlic
• 1/2 cup minced onion
• 1/4 cup minced ginger
• 3 pcs chili - minced
• 1/2 cup tomato - chopped
• 1/2 cup carrots - chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tb Spoon vinegar
• 1/2 Tb Spoon sugar
• 1/2 cup water

INSTRUCTIONS:

1. Bring to boil water with gizzard and a teaspoon of salt for 10-15 minutes. Once cooked, drain and chop.
2. Heat oil in a pan. Saute ginger,  garlic, onion and tomato.
3. Add in the chopped gizzard, chili, salt and pepper. Saute for about 3-5 minutes.
4. Pour in vinegar, water and sugar. Have it simmer for a minute or two before mixing it with your ladle.
5. Mix the chopped carrots and let it simmer for another 3 minutes.
6. Add some more condiments according to your taste.

Source : Pinoy Tsibog

Sweet Orange Chicken

INGREDIENTS:

For the marinade and sauce:

• 1 ½ lbs. boneless skinless chicken thighs or breasts, cut into 1 ½” pieces
• ¾ cup low sodium chicken broth (water is fine)
• ¾ cup fresh squeezed orange juice (fresh is great but use what you have)
• 1 ½ tsp. grated orange zest (optional, but oranges it up)
• 8 thin strips orange peel (optional)
• 6 tbsp. distilled white vinegar
• ¼ cup soy sauce
• ½ cup dark brown sugar
• 3 medium garlic cloves, minced
• 1 tbsp. fresh grated ginger (or a tsp. of powdered)
• ¼ tsp. cayenne pepper
• 1 tbsp. plus 2 tsp. cornstarch
• 2 tbsp. cold water

For coating and frying:

• 3 large egg whites
• 1 cup cornstarch
• ½ tsp. baking soda
• ¼ tsp. cayenne pepper
• 3 cups peanut oil (or canola oil)

INSTRUCTIONS:

For the marinade and sauce

1. Place the chicken in a Ziploc bag; set aside.  In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved.  Measure out ¾ cup of the mixture and pour it into the bag with the chicken; press out as much air as possible and seal the bag, making sure that all pieces are coated with the marinade. Refrigerate 30-60 minutes, but no longer.  
2. Bring the remaining mixture in the saucepan to a boil over high heat.  In a small bowl, stir together the cornstarch and cold water; whisk the cornstarch mixture into the sauce.  Simmer, stirring occasionally, until thick and translucent, about 1 minute.  Off the heat, stir in the orange peel (if using); set the sauce aside.

For the coating

1. Place the egg whites in a pie plate and beat with a fork until frothy.  In a second pie plate, whisk together the cornstarch, baking soda and cayenne until combined.  Drain the chicken in a colander or large mesh strainer; thoroughly pat the chicken dry with paper towels.  Place half of the chicken pieces in the egg whites and turn to coat.  Transfer the pieces to cornstarch mixture and coat thoroughly.  Place the dredged chicken pieces on another plate or a baking sheet.
2. To fry the chicken, heat the oil in an 11- to 12-inch dutch oven or straight sided sauté pan with at least 3 qt. capacity over high heat until the oil reaches 350° on an instant read or deep fry thermometer.  Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking.  Transfer to a paper towel lined plate.  Return the oil to 350° and repeat with the remaining chicken.
3. To serve, reheat the sauce over medium heat until simmering, about 2 minutes.  Add the chicken and gently toss until evenly coated and heated through.  Serve immediately (with steamed broccoli and white or stir-fried rice).

Source : City Wife Country Wife

Chicken Cordon Bleu

INGREDIENTS: 

• 4 pcs chicken breast, boneless and skinless
• 4 pcs ham
• 4 slices cheddar cheese, (and I sliced it into sticks)
• 1/4 tsp salt
• 1/8 tsp ground peppercorn
• 1/2 cup bread crumbs - add 1/8 tsp paprika and 1/8 tsp salt
• 1/2  cup flour
• 1 large egg, beaten
• butter, cubed into 8 small pieces (optional)

INSTRUCTIONS: 

1. Pre-heat oven into 180°C
2. Gently pound the chicken breast into 1/4 thickness using a meat mallet.
3. Season the chicken meat - sprinkle salt and ground pepper on both sides.
4. Place 1 ham and 2 cheese sticks on top of each breast (but I prefer putting on another 2 cheese sticks! i love cheese!) Roll up each breast an secure with a toothpick. 
5. Dredge in flour. Then brush with beaten eggs. Then finally roll in bread crumbs mixture.
6. Brush the baking pan with olive oil, then place the chicken rolls.
7. Bake for about 20 minutes. Then layer each rolls with butter cubes. Let the butter melts on its top, the roll will absorb its flavor and will give a really nice smell.
8. Bake for another 15 minutes.
9. You may serve this your favorite sauce.
10. This makes 4 servings. Enjoy!

Source : Pinoy Kitchenette

Basic Chicken Pastel

INGREDIENTS:

• 1 kilo boneless chicken, cut into servings
• 1/2 can cream of mushroom soup(i prefer Campbell’s)
• 2 pieces onions, chopped
• 3 cloves garlic, chopped
• 1 cup grated cheese
• 1/2 cup butter
• 6 pieces hotdog or 1 chorizo sausage, cut sliced diagonally
• 200 grams tomato sauce(optional)

INSTRUCTIONS:

1. In a pot, heat butter and saute onions and garlic until translucent.
2. Add chicken, keep stirring. Cover and simmer in a low heat for 10 minutes or until chicken is tender.
3. Add hotdogs, tomato sauce, cream of mushroom soup and cheese. Simmer for 5 minutes.
4. Adjust seasoning with 1 tablespoon salt and pepper. You may add 1 cup of chicken broth if needed.
5. Transfer to serving plate with grated cheese on top. Serve and enjoy!

Source : Cook Eat Share

Chicken Barbecue a la Aristocrat

INGREDIENTS:

• soy sauce, just enough to achieve the color you like
• 7up or Sprite, just enough to cover the meat
• 1 large garlic head, peeled and crushed
• 1 lemon, juiced
• 2 tbsp. sugar
• 3 chicken legs & 3 chicken thighs
• coursely ground pepper
• salt to taste

INSTRUCTIONS:

1. Combine all the ingredients, except the chicken. Taste and when you’re happy with the marinade, you can then add in the chicken. Chicken barbecue must be marinated for minimum of 5 hours (to make it even tastier it can be marinated for up to 2 days and 2 nights max)
2. For the sauce and baste, Use about 2 cups of the marinade and add some oyster sauce (worcestershire from the original recipe), UFC catsup (will use it if you want to make it sweet) and 1 tablespoon of oil. Bring to a boil until sauce gets a bit thick.
3. Grill. I just used my pre-heated oven grill and basted 4 times for 20 minutes. Cook for 20 minutes at 180C, but additional of 10 minutes more won’t harm.

Source : Infinity

Sweet and Sour Chicken

INGREDIENTS:

• (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves, cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

INSTRUCTIONS:

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Source : allrecipes.com