Tag: Chicken
Lechon Manok
Lechon Manok
Lechon Manok is a Filipino-style roast chicken. The chicken is marinated in a toyomansi marinade while the cavity is stuffed with lemongrass. Traditionally, the chicken is spit roasted over coals. This recipe is roasted in the oven on a rack for 90 minutes. If you want to create a glaze for the chicken, pour the remaining marinade in a kettle. Bring to a boil. Simmer for 5-7 minutes until the marinade has thickened. Brush the glaze on the chicken every 10 minutes for the last 30 minutes of cooking. Let the chicken rest for 1% minutes before carving.
Servings: 4
Ingredients
- 4 lb whole chicken
- salt and pepper to taste
- 1 stalk lemongrass
Marinade
- 1 cup calamansi juice
- 1/4 cup soy ssuce
- 1/4 cup fish sauce
- 3 tbsp brown sugar
- 1 head garlic minced
- 4 shallots chopped
Instructions
- Mix all of the marinade ingredients together.
- Season the whole chicken with salt and pepper, especially underneath the skin. Place in a gallon sized ziplock bag. Pour the marinade into the bag. Marinate for 8 hours, preferably overnight.
- Preheat your oven to 350 degrees. Place the chicken on a rack on a pan lined in foil. Peel the outside off of the lemongrass. Cut the stalk in half and pound it flat a few times. Stick inside the cavity of the chicken.
- Roast the chicken for 85-90 minutes. Let rest for 15 minutes before carving.
Chicken Tocino
Chicken Tocino
In the Philippines, silog refers a breakfast platter of sinangag(garlic fried rice), itlog(sunny side up eggs), and a pork or chicken tocino. This happens to have become my favorite breakfast. Anything that’s pork will be my go to, but this chicken tocino recipe is really damn good. It’s even a little easier to prepare than the pork tocino since you don’t have anything to slice with the chicken. What we’re really creating with the marinade is a sugar and salt cure. The pineapple juice acts a a natural tenderizer while adding a sweetness to the chicken. The banana ketchup adds a zing to the flavor. The chicken needs to marinate for at least 12 hours, but no more then 24. Add the chicken and all of the marinade to a saucepan and cook until all of the liquid has evaporated. Add cooking oil to the chicken to help brown and create caramelization to the chicken; almost adding a sweet candy-like coating.
Ingredients
- 2 lbs bone skinless chicken thighs
- 1 cup pineapple juice
- 1/4 cup banana ketchup
- 1/2 cup sugar
- 1 tbsp garlic powder
- 1 tbsp salt
- 2 tbsp vegetable oil
Instructions
- Whisk together the pineapple juice, banana ketchup, sugar, garlic powder, and salt.
- Marinate the chicken thighs in a gallon sized ziplock bag for at least 24 hours.
- In a large sauce pan over medium high heat, add in the chicken with all of it’s marinade. Bring to a boil, then reduce the heat to medium.
- Simmer until all of the liquid has been evaporated.
- Add the cooking oil. Brown the chicken until it is caramelized.
Garlic Fried Rice
Possibly one of the easiest side dishes to make on this website. Only 4 ingredients, almost no prep work other then peeling garlic, and it takes 10 minutes to make.
Ingredients
- 3 cups day old rice
- 1 head of garlic minced
- 2 tsp salt
- 1 tsp ground white pepper
- 3 tbsp vegetable oil
Instructions
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Sauté the minced garlic for 1 minute until it starts to brown.
- Add in the rice. Make sure all of the clumps are broken up. Season with salt and white pepper.
- Fry the rice for 8-10 minutes.
Timman Bagilla
Timman Bagilla
In Arabic, Timman Bagilla means beans and rice. This dish can be eaten by itself or be accompanied by either chicken or lamb and a garlic mint yogurt sauce. Timman Bagilla is typically cooked in large batches and served at banquet. The addition of golden raisins and pomegranate seeds gives the rice a slight sweetness to help balance out the richness of this dish.
Ingredients
Rice and Beans
- 4 tbsp olive oil
- 1 medium onion diced
- 1 bunch dill chopped
- 1 tsp turmeric
- 1 lb fava beans
- 1 cup basmati rice rinsed
- 2 1/2 cups water
- 3 tbsp golden raisins
- salt and pepper to taste
Chicken
- 2 lbs boneless skinless chicken breast cubed
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup cornstarch
Garlic Mint Yogurt Sauce
- 2 cups whole milk plain Greek yogurt
- 4 garlic cloves minced
- 10 mint leaves chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- pomegranate seeds
Instructions
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the onions for 5 minutes.
- Stir in the dill, turmeric, and fava beans. Sauté for 2 minutes.
- Add in the water and the basmati rice along with the golden raisins. Bring to a boil and simmer until the liquid is 50% evaporated.
- Cover the pot and reduce the heat to low. Cook for 15 minutes.
- While the rice is cooking, season the chicken with salt and pepper. Coat in the cornstarch.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken.
- Sauté for 7-8 minutes until the chicken is cooked through.
- By the time the chicken is finished, the rice will have absorbed all of the liquid.
- Mix together all of the yogurt sauce ingredients.
- Place the rice in the center of the plate. Place the chicken around the rice, with the yogurt sauce off to the side. Garnish with pomegranate seeds.
