Sweet Chicken Adobo with Fried Potatoes Feb07

Sweet Chicken Adobo with Fried Potatoes...

ADOBO is a FILIPINO classic dish. A mastered dish of every moms and a weakness of every dads in Philippine Islands. A truly easy and flexible dish that only requires a perfect combination of salty, sour and sweet taste. A hundred ways to cook ADOBO still to try, but just don’t forget the secret ingredient which is the Bay Leaves or Laurel Leaves. I made a SWEET CHICKEN ADOBO WITH FRIED POTATOES to make it more kid-friendly taste. I separately fried the potatoes to make a change. I ate this dish with the fried potatoes on the side instead of rice. And it was great pair, pouring the sweet Adobo sauce on fried potatoes, YUMMY! You may also try ADOBONG BABOY or ADOBONG PUSIT. SWEET CHICKEN ADOBO with FRIED POTATOES 1 kilo chicken cut-up 1/2 cup light soy sauce 3 tbsp. cooking oil 7 cloves garlic, peeled and crushed 2 medium onions, peeled and quartered 10 black peppercorns 4-5 laurel or bay leaves 1 cup water 1/4 cup vinegar 1/2 cup brown sugar 5 medium potatoes, peeled and sliced into bite-sizes cooking oil Season potatoes with salt. Heat oil in a pan. Fry potatoes until cooked and tender. Drain excess oil and set aside. Combine the first eight ingredients in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, about 30-40 minutes, turning once or twice, until chicken is cooked through. Season with vinegar and brown sugar. You can adjust the flavor with adding water, soy sauce, vinegar or sugar. Serve your SWEET CHICKEN ADOBO with fried potatoes on the side or steamed white...

Fried Chicken with Bread Crumbs Feb03

Fried Chicken with Bread Crumbs...

CRISPY FRIED CHICKEN, HOT AND SPICY FRIED CHICKEN and PAN-FRIED CHICKEN are some of the ways to fry chicken cut ups. This time, I am going to share a BREADED FRIED CHICKEN. A very easy and juicy fried chicken that you will surely make again and again. This BREADED FRIED CHICKEN recipe is best if you are planning for a children’s birthday party to be paired with my MEATY SPAGHETTI. You will surely put a smile on your kids face on each bite. FRIED CHICKEN WITH BREAD CRUMBS 1 kilo fresh chicken, cut-up 6 tbsp. kalamansi juice 3 tbsp. salt 2 cups cooking oil 1/4 cup all-purpose flour 2 cups bread crumbs 2 eggs Wash chicken cut-up with running water and drain. In a large bowl, marinate chicken with kalamansi juice and salt for 1 hour. After marinating the chicken, add flour into the chicken cut-ups, coating all chicken cut-up. This is easy when you use your hands in coating the chicken. Put the bread crumbs on a shallow plate. Beat eggs in a separate bowl. Heat oil in a frying pan over medium heat. Dip each chicken cut-up in egg then drop the chicken cut-up into bread crumbs. Make sure to coat chicken cut-up well. Fry the chicken cut-up. Do with the rest of the chicken cut-up. Make sure that chicken should be completely immersed in oil. Do not overcrowd the pan, allowing one inch space between each cut-up. Fry chicken until golden brown and tender, turning the cut-ups, about 6-7 minutes on each side. Use a wire mesh strainer to remove excess oil. Serve with steaming white rice or with a...

Chicken and Potato with Fresh Tomatoes Nov12

Chicken and Potato with Fresh Tomatoes...

I love my CHICKEN and POTATO with FRESH TOMATOES. It is one of my solutions for a quick cooking chicken meal. It is somewhat similar to CHICKEN AFRITADA minus the tomato sauce and some ingredients like bay leaves or laurel leaves, carrots and red bell pepper. The combination of tons of tomatoes and fresh garlic absorbed in your chicken meat makes it hearty and robust in your palates. Royce and I had a very hectic and tireful week. Royce and his team have been working almost 24 hours/ 6 days a week to finish contracts. I was also stucked with trainings and supervising the new store we just recently opened. And it will be again a very busy busy with these coming days because we will open our 3rd branch before the month ends. We are tired, nervous and stressed. So meanwhile, we decided to travel for 5 days to Cebu, Bohol and Iloilo. We are both excited to visit Cebu again. There is always a wonderful spirit travelling and staying in Cebu. We will be visiting Bohol with some friends and we don’t have any plans yet for the trip but we will just let our friends do the planning. Then, we will fly to Iloilo for a couple of days to attend an Entreprenurial Convention of Academy for Creating Enterprise. It will be another fun and food travel. So stay tuned to my posts! Going back, let us cook CHICKEN AND POTATO WITH FRESH TOMATOES. You will never go wrong with these recipe. So let me know of your thoughts. You can also try CHICKEN CORDON BLEU, BAKED CHICKEN IN CREAM and TURBO BROILED CHICKEN. CHICKEN AND POTATO WITH FRESH TOMATOES 1 kilo fresh chicken cut-ups, washed and drained 8 cloves garlic,...

Crispy Fried Chicken Fillet Oct29

Crispy Fried Chicken Fillet...

This CRISPY FRIED CHICKEN FILLET recipe is from my Aunt Sassy who experimented for a long time before finally convinced herself that this recipe is a great way of marinating and frying a chicken fillet. Her ultimate tip is to buy a chicken from a reliable supplier who can give you a fresh chicken cutlet. And the rest is just a preparation and frying procedure like a traditional way of frying chicken. No doubt she had tons of compliments on this crispy fried chicken fillet dish each time she serves it on our party table. You got to try this basic and simple recipe for this will surely be a star family favorite. A practical technique in cooking quickly a piece of chicken fillet is to pan-fry the meat. Some stores sell boneless chicken breast which is a good buy even if its a little bit pricy than buying a bone-in chicken yet letting you do all the kitchen work of trimming off the fat and removing the bone from the meat. But if you really, have that heart of doing those, then, I bet you get to enjoy the chore anyway. I prefer taking the skin off for some health reasons. And this will ensure that it gets crispy outside, browns evenly and delicately juicy white chicken meat inside. Nobody is made to be guilty after eating tons of CRISPY FRIED CHICKEN FILLET, bone and skin removed. You just get to consume 161 calories after eating a half of chicken breast. And that is very easy to burn the calories away. There are tons of ways to use your leftover fried chicken fillet. Just remove the skin of the chicken, if you had it chicken on, and coarsely chop the chicken meat. Then...

Breaded Chicken with Mushroom Sauce Aug02

Breaded Chicken with Mushroom Sauce...

Sun came out today ! And it is pretty hot right now after the cold and rainy days that were warmed by soups and baking. Perfect time for roasting, grilling and frying with this kind of weather. So instead of cooking a nourishing Chicken Tinola, I made this BREADED CHICKEN FILLET and poured with easy and tasty MUSHROOM SAUCE. Chicken Fillet is a chicken breast piece with no bone or rib in it. Just plainly a chicken meat. Chicken fillet is lean and is more faster to cook. It is very easy to fillet a chicken meat from its breast. Just cut or slice the breast from the chicken. Then cut the fleshy meat part of the breast. And you may slice the chicken fillet according to your desired sizes. Just make sure to slice them in even or uniformed sizes. You may also cut your chicken fillets into thin strips so it will be cooked thoroughly and faster. Using a non-stick pan or skillet is better in frying a chicken fillet as to reduce the amount of oil or fat to be used. I also suggest you fry your chicken fillet with its skin on for a more flavorful fillet, then you can just remove the skin later if you are not into eating chicken skin. Lastly, leave about a half inch space between your chicken fillets while frying to cook them evenly and to have a perfect brown chicken fillets. BREADED CHICKEN FILLET WITH MUSHROOM SAUCE for BREADED CHICKEN FILLET frying oil 1/2 kilo chicken fillet 1 egg 3 tbsp. lemon juice or kalamansi juice salt pepper bread crumbs Marinade you chicken fillet with salt, pepper and lemon juice  or kalamansi juice for about 1 hour. Heat oil in a a pan...

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