Chicken Ham

INGREDIENTS:

4 to 5 pounds whole chicken 6 cups of pineapple juice 2 pieces garlic cloves 1 cup brown sugar 2 tbsp. salt 4 pieces oregano 1 large onion, sliced 2 bay leaves 1 cup cooking sherry 1 cinnamon stick, 2” long

3 garlic cloves, mashed 1 tsp. dry mustard Pineapple Glaze: 1/2 cup packed brown sugar 1 tbsp. prepared mustard 1/2 cup pineapple juice 1 tbsp. flour Juice of 1 lemon

DIRECTION:

1. Wash chicken well, place in pot with enough water to cover, boil for 5 minutes. Drain off water, rinse pot. Return chicken to pot and add the rest of the ingredients. Bring to boil, lower heat and simmer over low heat for 1 hour, turning chicken over after 30 minutes. Transfer chicken to a baking dish. Score chicken skin in 1-1/2” diamonds, cutting about 1/4” deep. Stud diamonds with whole cloves as many as needed.
2. Combine pineapple glaze ingredients in a small pot. Mix well until flour is well blended. Heat and stir until sugar is dissolved. Add more pineapple juice if necessary to make mixture of brushing consistency. Makes 1-1/2 cups.
3. Brush chicken all over with pineapple glaze. Bake uncovered for about 15 to 20 minutes at 425ºF, basting occasionally, until chicken is golden. Let stand 5 minutes and spoon remaining glaze over chicken. Garnish with pineapple slices. Let stand 10 minutes before slicing. Let sand for 10 minutes before slicing.

Preparation and cooking time: 2 hours
Serves: 4 - 6

Chicken a la King

INGREDIENTS:

2 cups of diced cooked chicken 2 tbsp. butter 2 tbsp. flour 1 cup chicken stock 1 tsp. salt 1/4 tsp. pepper

1/4 cup diced carrots 1/3 cup sliced mushrooms 2 tbsp. diced green pepper 1/4 cup diced celery 1/4 cup light cream or yogurt

DIRECTION:

1. Melt butter in saucepan over medium heat. Stir in flour with whisk. Add stock gradually stirring continuously. Add salt, pepper, carrots, mushrooms, celery and green pepper. Cook stirring over low heat for 5 minutes.
2. Add diced chicken and light cream. Continue simmering for another 5 minutes while stirring. Slowly stir in 4 tbsp. of cream sauce into beaten yolk. Return to simmering chicken mixture.

Variation: Quick Chicken a la King:  Use the same ingredients and amounts as about but replace butter, flour, light cream, salt and pepper with 1 can (10 oz.) condensed cream of mushroom soup. Sauté chicken in 1 tbsp. hot oil for 2 minutes; add the vegetables, sauté 5 minutes. Blend in undiluted cream of mushroom soup with chicken-vegetable mixture. Add 1/2 sweet red bell pepper, sliced thin. Simmer for 5 minutes or until sauce is thickened.

Preparation and cooking time: 45 minutes
Serves: 4 - 5

Chicken Adobo (Bao Ly)

INGREDIENTS:

4 chicken thighs (about 1 lb.) 4 chicken legs (about 1 lb.) Kosher salt, to taste 14 cloves garlic, slivered

1 2⁄3 cups coconut, palm, or white wine vinegar 1/2 cup soy sauce 2 tsp. whole black peppercorns 10 bay leaves

DIRECTION:

1. Place chicken thighs and legs on a cutting board and, using a heavy cleaver, cut each piece in half crosswise, through the bone. (Alternatively, leave the chicken pieces whole.) Sprinkle chicken pieces generously with salt and place in a 14" nonstick skillet. Add garlic to skillet along with vinegar, soy sauce, peppercorns, and bay leaves. Bring to a boil over high heat; stir briefly, then lower heat and simmer, basting chicken occasionally with liquid, until meat is cooked through and most of the liquid has evaporated, about 40 minutes.
2. Increase heat to medium-high. Continue to cook chicken, turning it frequently, until crisp and lightly browned all over, 6–8 minutes. Transfer chicken to a platter and serve with steamed white rice, if you like.

(Submitted by: Bao Ly)

Chicken With Ginger and Onion Sauce

INGREDIENTS:

3-pound chicken, cut in half 1 tsp. salt Ginger Onion Sauce: 1/4 cup canola oil 1 tsp. salt

1 tsp. minced garlic 1 tbsp. chopped ginger 1/2 cup green onions, minced 1 tsp. red chili pepper flakes 1 tbsp. patis

DIRECTION:

1. Boil enough water to cover chicken and add 12 tsp. salt.
2. Put chicken in boiling water and cover, let it simmer for 30 – 45 minutes or until chicken is tender.
3. Remove the chicken and let it cool. Discard skin. Cut the chicken into serving pieces and arrange on platter. Save broth and freeze it of other uses.

Ginger Onion Sauce:

1. In a skillet, heat oil until smoking point. Add salt, garlic ginger; stir fry in the hot oil for a few seconds. Turn off heat. Add the rest of the ingredients and mix well.
2. Taste and correct the seasoning.
   • Sauce is supposed to be slightly salty because the chicken is not.
3. Serve sauce in a separate bowl with chicken garnished with cilantro leaves.

Preparation and cooking time: 45 minutes
Serves 4 – 6

Chicken Adobo with Coconut Milk

INGREDIENTS:

3 pounds chicken, cut up 1/2 cup vinegar 1 tsp. salt 1/2 cup water 1/4 tsp. pepper 1 small bay leaf

1 tbsp. patis 3 garlic cloves, minced 1 tsp. grated ginger 1 hot banana pepper 1/2 cup thick coconut milk 3 tbsp. canola oil

DIRECTION:

1. Place first 9 ingredients (and hot pepper if you like it hot; if not, add pepper during last 10 minutes of cooking) in a pot over a medium heat. Do not stir chicken until it has come to a boil to allow vinegar to release its acidic flavor.
   
2. When dish starts to boil, lower heat, and simmer covered for 30 minutes or until chicken is tender. Add coconut milk , cook for 3 minutes until sauce it thick.
   
3. For traditional method, when chicken is tender, transfer it to a plate. Set sauce aside. Heat oil in a skillet, add chicken pieces, sauté them until brown. Add sauce to skillet, scrape browned bits clinging to skillet and simmer stirring for 2-3 minutes more until thick. This method tastes a bit better but is a lot of more work.

Preparation and cooking time: 1 hour Serves: 6

Chicken Potato Casserole

INGREDIENTS:

2 tbsp. prepared mustard 4 garlic cloves, mashed 1 tbsp. lemon juice 1 tsp. salt 2 chicken breasts cut in 4 pieces 1/4 cup grated onions

2 cups grated potatoes, drained 2 tbsp. olive oil 1tsp salt salt 1/4 tsp. pepper 2 tbsp. butter

DIRECTION:

1. Preheat oven to 425ºF. Liberally grease an 8” square glass baking dish with 2 tbsp. oil or margarine. Combine mustard, garlic and lemon juice and marinate chicken pieces in it for 30 minutes; transfer chicken to well greased pan.
2. Squeeze out juice from potatoes, mix with onions, olive oil, salt sand pepper. Cover chicken with mixture. Dot with 2 tbsp. butter. Bake for 30 minutes until potatoes are golden and crisp. Broil last 5 minutes, if necessary to crisp the potato topping. Garnish with chopped green onions or parsley.

Preparation and cooking time: 45 minutes
Serves: 4

Asadong Manok (Tangy Chicken Stew)

INGREDIENTS:

2 pound chicken, cut up 1/4 cup wine vinegar 1 tsp. salt 1/8 tsp. pepper 3 garlic cloves, minced 2 tbsp. cooking oil 1 tbsp. sugar

1 medium onion, sliced 2 medium tomatoes, sliced 1 small bay leaf 1 cup water 1 tbsp. patis 1 tbsp. soy sauce

DIRECTION:

1. Combine chicken pieces with vinegar, salt, pepper and garlic. Marinade for 30 minutes for flavors to soak into the chicken.
2. Heat oil in skillet over medium heat and sauté onions and tomatoes until tomatoes are mushy. Drain chicken pieces; save marinade. Add chicken pieces to tomato mixture. Sauté until chicken colors slightly, about 8 minutes.
3. Add marinade, paprika, bay leaf, water, patis and soy sauce. Simmer for 30 minutes or until almost dry and chicken is tender. Correct seasoning.

Note: An easier way to cook this dish is to combine all the ingredients and bake in a 350ºF oven for 30 – 45 minutes until chicken is tender. Serve with fried sliced potatoes or plantain bananas.

Preparation and cooking time: 50 minutes
Serves: 4 – 8

Chicken Afritada (Braised Chicken in Tomato Sauce)

INGREDIENTS:

1 pound chicken cut into serving pieces 1 tsp. salt 1/8 tsp. pepper 2 tbsp. canola oil 3 garlic cloves, minced 1 medium onion, sliced thin 1/2 cup tomato sauce

1/2 cup water 1 tbsp. soy sauce 1 small red or green bell pepper, cut into strips 2 medium potatoes pared and cut into 6 pieces each 2 tbsp. fine bread crumbs or flour or cornstarch

DIRECTION:

1. Season chicken pieces with salt and pepper. Let it stand for 10 – 20 minutes.
2. Heat oil in skillet, and fry chicken slices until light brown for about 5 minutes. Pour off excess oil.
3. Add garlic, onions, tomato sauce, water and soy sauce. Cover and let is simmer for 30 minutes or until pork is tender.
4. Add potatoes and sweet pepper. Cook another 20 minutes or until potatoes are done. Taste and correct the seasoning.
5. Thicken sauce with bread crumbs or flour or with cornstarch.

Preparation and cooking time: 60 minutes
Serves: 4

Binakol sa Kalabasa (Chicken in Squash)

INGREDIENTS:

2 pounds chicken fryer, cut up 1 tbsp. canola oil 4 garlic cloves, crushed 1 tbsp. grated ginger 1 onion, sliced 1 tbsp. patis 2 whole squashes each (large enough to hold 1 pound chicken pieces)

1 stalk lemon grass, cut into 2” strips 1 tsp. salt 1 tsp. sugar 1/2 tsp. ground pepper 2 medium potatoes, quartered 1/4 cup think coconut milk 2 tbsp. minced green onions.

DIRECTION:

1. Heat oil in saucepan, sauté garlic, onion, ginger, and patis.
2. Add chicken, cook for 10 minutes, stirring over medium heat; cover, and lower heat, and cook for another 10 minutes.
3. Prepare squashes: Cut off tops to form lids. Scoop out seeds and fibers and discard. Notch or zigzag lids to fit better.
4. Arrange chicken, potatoes, and lemon grass in bottom inside of squashes. Season with salt, pepper and sugar.
5. Place squashes in roaster pan, bake 1-1/2 hours at 350ºF. During last 30 minutes, remove lid, stir in coconut milk.
6. Test if squash is tender, if not, cook longer until tender. Before serving, sprinkle minced green onions on chicken.

Preparation and cooking time: 2 hours and 15 minutes
Serves: 4 – 6