Chicken Galantina

Ingredients

1 chicken (capon)

Lemon juice Salt and pepper

1/4 kilo ground pork

1 can sausages

1-1/2 pig's brain, boiled and mashed, the membranes peeled off

1/2 cup chopped pickles

Salt and pepper

Cooked chicken meat, cut into strips

1 piece chorizo de Bilbao, cut into strips

2 eggs, hard boiled

Chicken stock

Directions

Dress the chicken. Split it down the back and open it flat. Lay the bird skin up on a cutting board. Remove the skin and the meat carefully by cutting away from the bones so that the skin comes off in one piece.

Marinate the chicken in lemon juice, salt, and pepper. Set aside.

Mix the pork, sausages, brain, and pickles well until blended thoroughly. Lay and spread the deboned chicken.

Spread the filling over it and arrange the chicken and chorizo strips, and the eggs in the center. Form into a roll; then, sew it up and roll in a piece of cheesecloth.

Drop the roll into boiling chicken stock. Cook for about two hours. When done, remove the roll from the stock. Drain and lay the roll on a platter. Place a weight on top of the cooked galantina to press it a bit. Allow to cool.

When cool, remove the cheesecloth. Keep the galantina refrigerated. To serve, slice and arrange on a platter. Garnish with parsley or kinchay.  

Adobong Manok (Chicken Adobo with Coconut Sauce)

Ingredients:

1 1/2 lb chicken

3 garlic cloves, minced

3/4 cups white vinegar

1 cup water

1 tsp salt

1 bay leaf

1/2 tsp peppercorns

1 tsp annatto seeds

2 tbsp soy sauce

4 oz can lite coconut milk

Instructions:

Cut chicken into serving pieces. Put into medium suacepan. Add garlic to pan with vinegar, water, salt, bay leaf, peppercorns, and annatto seeds. There should be enough liquid to just cover the chicken. Add more water if necessary. Bring to a boil, then reduce the heat and simmer, covered, for 25-30 minutes.

Uncover and simmer for another 10 minutes. Chicken should be tender, but not falling off the bone. Remove the chicken peices from the pan, raise heat, and boil quickly until liquid is thickened and reduced to about 1 1/2 cups.

Strain into a small bowl and refrigerate briefly to bring fat to the surface. If you used skinless chicken, this may not be necessary. Skim fat from the top of the sauce and put in pan.

You may also spray pan with PAM or the equivalent. Heat pan and return chicken pieces. Brown chicken on both sides. Place chicken on platter and return sauce to pan. Add coconut milk and pour over.

6 servings  

Chicken Adobo 1

Ingredients:

• 1 1/2 lbs chicken

• 2 tsp salt

• 1/4 tsp pepper

• 1 bay leaf

• 1/2 cup white vinegar

• 2 cups water

• 3+ garlic cloves, minced (up to 10; adjust to your preference)

• 2 pcs sili labuyo/chilli

Instructions:

Take skin off chicken if you would like to eliminate fat.

Place all ingredients in a large skillet and bring to a boil. Lower heat, and simmer uncovered for 40 minutes, or until water has evaporated.

Use small amount of remaining chicken fat to brown chicken and serve. If you have taken off the skin, you can brown the chicken in non-stick skillet.

6 servings  

CHICKEN ADOBO 2

1 regular sized chicken, cut into pieces

1 tbsp salt

1 tbsp pepper

1 bay leaf

1 c vinegar a head garlic,

macerated 1/4 c oil

Clean and cut chicken into pieces. Season with salt and pepper. Place in a saucepan and add bay leaf, garlic, and vinegar. Let simmer until tender. If water is needed, add 1/2 cup hot water at a time. When the meat is tender, add the oil and sauté until brown. Serve hot.

Chicken Afritada 1

I• 1 lb chicken

• 5 garlic cloves, crushed

• 1 large onion, sliced

• 2 medium tomatos, chopped

• 1 1/2 tsp salt

• 1/2 tsp pepper

• 1 1/2 cups chicken stock

• 1 lb new potatoes

• 1 cup green pepper, sliced

• 2 tbsp fat margerine reduced

Cut chicken into serving pieces. Melt margerine in skillet and brown garlic and onion until soft. Add chicken and brown on both sides. Add tomatoes, salt, pepper, and stock. Cover, and cook on medium heat until chicken is approximately half cooked. If potatoes are large quarter or halve them, then add to skillet. Also add red and green pepper strips. Cook until potatoes are soft. Serve over rice. 4 servings  

Chicken Afritada 2

1 med. sized chicken, cut into serving pieces

1/2 lb. pork, cut into serving pieces

2 tbsp. oil

1 tbsp. garlic, crushed

1/2 c. onion, sliced

1 c. tomato (sliced thinly or 1/2 c. tomato sauce)

Sweet potatoes,

optional 1 sweet pepper, quartered

2 pieces liver, sliced thinly

1/2 tsp. white pepper

2 c. rice water (water left over after cooking rice)

Sauté garlic in oil until brown. Add onions and tomatoes; cook until sauce is formed. Add chicken and pork; season with salt and pepper. Cook over low flame. If chicken is tough, add more rice water and cook over low flame until tender. When done, add sweet potatoes, pepper and liver. Cook until liver is done.

Serve hot for 8 people.

Chicken Tinola Soup

• 1 1/2 lbs chicken

• 1 medium onion, sliced

• 2 garlic cloves, crushed

• 1 tbsp fresh ginger, grated

• 1 tbsp oil

• 2 cups water

• 2 cups papaya

• 1 tbsp fish sauce

• 1/4 tsp pepper

Cut chicken into serving pieces. In a large saucepan, fry onion, garlic, and ginger in oil until soft.

Add chicken pieces and stir fry until well browned. Pour in water, cover pan, and reduce heat. Simmer gently until chicken is just tender.

Peel and slice the papaya. Add to pan and continue to simmer until papaya is tender. Add fish sauce and pepper to taste.

Serve with rice. 6 servings  

Filipino Grilled Chicken

• 1 lb chicken

• 1/2 cup pineapple juice

• 1/4 cup soy sauce

• 2 tsp white vinegar

• 1 garlic clove, minced

• 1 tsp fresh ginger, minced

• 1 tbsp honey

• 1/4 tsp pepper

• 1/2 cup brown sugar or equivalent

Combine pineapple juice, brown sugar, soy sauce, vinegar, garlic, ginger, honey, and black pepper. Marinate the chicken for 4 hours.

Grill until chicken is golden brown and thoroughly cooked. Baste often.

4 servings

Fritadang Manok

• 1 lb chicken

• 1 tsp salt

• 2 garlic cloves, crushed

• 3 tbsp oil

• 1/4 cup onions, sliced

• 1 medium tomato, sliced

• 5 oz can pimento

• 1/2 cup water

Cut chicken into 1 1/2-inch pieces. Sprinkle chicken with salt and let stand 15 minutes. Cover and cook chicken in fat until browned. Remove chicken and add garlic. Fry until the garlic is browned. Return chicken to skillet.

Add water, tomatoes, and onions. Simmer for 1 hour. Drain pimentos and add to dish. Heat for 5 more minutes and serve. 6 servings  

Chicken Sopas

• 1/2 lb chicken

• 5 cups chicken stock

• 2 garlic cloves, chopped

• 1 small onion, chopped

• 2 tbsp fish sauce

• 1 cup macaroni

• 1 carrot

• 1/2 cup milk

• 3/4 cups cabbage

• 1 tsp salt

• 1/4 tsp pepper

• 1/8 tsp dark sesame oil

• 2 tbsp oil

Put a 1/2 pound chicken breast and broth in a pan. Cover and bring to a boil. Reduce the heat to a simmer and cook until the chicken is tender, about 30 minutes. Remove the chicken and let cool.

Discard the chicken skin and bones. Shred the chicken meat and set aside. Strain the broth and set aside. Clean the pan.

Heat the oil and Sauté the onions and garlic, until the onion is soft. Return the chicken to the pan and stir-fry for 2 minutes. Add the chicken broth. Cover and bring to a boil. Reduce the heat and simmer for 2 minutes. Add the fish sauce to taste. Add the macaroni and simmer until tender.

Cut carrot into matchstick size pieces and add to the pot, along with the milk. Simmer until the carrots are crispy and tender. Add the cabbage. Cook for 1 more minute.

Add the sesame oil and season to taste with the salt and pepper. 6 servings  

Oriental Barbecued Chicken

2 2-1/2-pound chicken, cut into 8 pieces each

2 teaspoons salt

1/2 cup soy sauce

1 tablespoon ginger, minced or grated

2 cloves garlic, minced

3 tablespoons sugar

1/4 teaspoon red pepper flakes

1/2 teaspoon black pepper

1/3 cup sake (Japanese rice wine) or sherry

2 tablespoons lemon juice

1-1/4 cups olive oil

Wash and dry the chicken pieces thoroughly and sprinkle with 1 teaspoon of the salt. Place in a bowl and set aside. For the marinade, combine all the rest of the ingredients, using only 1/4 cup of the oil, in a saucepan and cook over low heat for a few minutes.

Pour the marinade over the chicken and refrigerate, covered, for 4-6 hours or overnight, turning the pieces occasionally for an even coating. Remove the chicken and brush the pieces with the remaining 1 cup of olive oil.

CHICKEN WITH SOTANGHON

1 chicken, cut up

1 tbsp oil

1 small onion, diced

1 tbsp patis (fish sauce)

1/2 c native mushrooms, diced (tainga sa daga)

1/4 kilo sotanghon, soaked and cut into 2 " lengths

Boil chicken until tender; remove meat from bones. Dice chicken meat. Sauté garlic, onion, and chicken meat in oil. Add patis and chicken broth. Add mushrooms and sotanghon. Cook until done. Garnish with green onions. Serve hot for 6.  

Chicken Pastel

* 1 chicken (1 kilo)

* 1 pc. chorizo de bilbao, chopped

* 1 big onion, finely chopped

* 1/2 cup butter

* 1 carrot small cubes

* 2 potatoes, medium size cubes

* 1 small can sausage, cubes

* 8-10 pcs. olives (optional)

* 1/2 kilo chicken giblets & liver

* 1 cup evaporated milk

* 1/4 cup flour

* 1 tbsp. salt

* 1 tbsp. vetsin

* 1/2 tsp. ground pepper

* 2 cups chicken broth

* 4 cloves garlic, crushed

Brown garlic in butter. Add onion, chicken (cut into small serving pieces), giblets, liver, and chorizo. Stir for 2 minutes, add 1/2 of broth. Cover; simmer for 10 minutes.

Add remaining ingredients. Stir in remaining chickne broth. Lastly, add milk and thicken sauce with dissolved flour.When chicken is almost done, transfer to baking dish. garnish top with hard-boiled egg (cut into half).

Cover with pie crust. Bake at 350 F for 20 minutes or until crust turns golden brown.

Pastel Crust:

* 4 cups all-purpose-flour (sift 3 times)

* 1 cup shortening or margarine

* 2 tsp. salt

* 1 tbsp. sugar

* 1 cup water

Add salt and sugar to flour. Cut in shortening using two knives. Gradually add water. Mix with hand but do not knead. When well blended, roll out on floured board. Fit on top of prepared 'pastel'. brush with beaten egg yolk or milk.  

Chicken Paella

* 1 kilo chicken (cut into small pcs.)

* 1/4 kilo chicken giblets & liver

* 2 cans tomato sauce

* 2 large onions chopped

* 1/2 head garlic, minced

* 1 pc. bay leaf (laurel)

* 2 bell peppers, red & green (strips)

* 1/2 kilo tahong (cooked in shell)

* 3-4 crabs (cooked, quartered)

* 1 cup sweet green peas

* 2 chorizo de bilbao (sliced diagonally, 1/4' thick)

* 1 tsp. pimenton powder

* 1 tbsp. vetsin

* salt to taste

* 1 hard-cooked egg (garnishing)

* 3 cups rice

* 4-5 cups water

Sauté and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir unitl light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover. Cook until almost done.

Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.

This time a big wok or KAWALI. Sauté' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce.

When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked. When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat.

Mix to blend the cooked mixture and rice evenly. Cook until dries. Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.