CHICKEN RECIPES

Adobung Manuk    Apritadang Manuk    Arroz Caldo Con Pollo (Lelut Manuk)    Biringhe (Paella)    Chicken Bo-bo Balls    Galantina    Relyenong Manuk (Stuffed Chicken)    Tinolang Manuk

Adobong Manok

3 lb chicken, cut up
1/2 cup vinegar
1 tbsp. salt
1/2 cup water
1/4 tsp. pepper
1 small bay leaf
1 med. onion, sliced
cloves garlic, minced
1 tsp. cooking oil

• Place first 8 ingredients in a pot and simmer covered for 30 minutes or until chicken is tender. Drain and set sauce aside.
• Heat oil in a skillet, add chicken and saute until brown. Pour off all fat from skillet.
• Add sauce again, scrape browned bits clinging to skillet and simmer uncovered until liquid is reduced to about 1/4 cup.

Apritadang Manok

3 lbs. chicken, cup up
1/4 cup vinegar
2 tsp. salt
1/8 tsp. pepper
2 cloves garlic, minced>
1 medium onion, sliced
2 medium tomatoes, sliced
1 tbsp. paprika
1 small bay leaf
2 tbsp. cooking oil
1 cup water

• Combine chicken pieces with vinegar, salt, pepper and garlic. Let stand for 30 minutes.
• Heat oil in skillet over medium heat and saute onions and tomatoes until tomatoes are mushy.
• Drain chicken pieces; save marinade. Add chicken pieces to tomato mixture.
• Saute until chicken colors slightly. Add marinade, paprika, bay leaf and water.
• Simmer 30 minutes or until chicken is tender. Correct seasonings.
  
  

Biringe (Paella)

1 1/2 lb chicken cut into 8 pcs.
1/4 lb. lean pork butt cut into 1" cubes
1/4 tsp. oregano (optional)
2 cloves garlic, minced
1 tsp. salt
4 tbsp. oil
3 peppercorns
1/4 cup diced ham
2/3 cup sliced chorizo or pepperoni or sausage
2 tbsp. salt pork, diced
1/2 tsp. MSG
1 onion chopped
1 green pepper cut into strips
3 tbsp. tomato sauce
2 cups uncokked rice, washed and drained
3 1/2 cups boiling water
1/4 to 1/2 tsp. saffron
1/2 cup canned peas, drained
1/4 lb. shrimps, shelled, deveined
1 tsp. salt

• Combine oregano, garlic, salt and peppercorn. Mash with the flat side of a big kitchen knife.
• Add 2 tbsp. of the oil. Rub chicken pieces with this mixture. Let stand for at least 10 minutes.
• Heat remaining oil in a deep heavy skillet or a 2 quart pot.
• Brown chicken and pork slightly over medium heat.
• Add the onions, ham, sausage or pepperoni or chorizo, salt pork and MSG. Cook for 10 minutes.
• Add the rice, saute for 5 minutes. Add tomato sauce, boiling water, saffron (kasubha) and green pepper.
• Mix well and let come to a boil. Turn down heat and cover. Cook until all liquid is absorbed.
• Turn rice over with a fork and add shrimps and peas. Cover for 5 more minutes.
• May be served with hard boiled eggs, quartered. Serve hot.

CHICKEN BO-BO BALLS

Ingredients: (sangkap)

2 lbs boneless, skinless chicken, cubed
1   cup flour 
2   teaspoons baking powder
1   teaspoon salt
2   eggs  2/3   cup milk
1   tablespoon oil or melted shortening
cooking oil, heated to fry

• Mix together  flour, baking powder, and salt. (or use 1 pkg pancake mix)
• In a separate bowl, beat eggs and add milk and oil. 
• Blend liquid mixture into dry, beat well until smooth. 
• Drop diced chicken into batter.
• Spoon out and cook in deep fryer or wok of hot cooking oil over stove burner. 
• Fry until golden brown. 
• Remove and place in bowl lined with paper towel to soak up excess grease.

Galantina

(Mariano Henson's recipe contributed by Therese Cruz)

1 broiler-fryer chicken 1-1/2 kilo dressed
1/3 cup dry sherry wine
5 tbsp pate de foie (or liver paste) can, 3 oz
4 tbsp cooked ham without fat (American style)
4 tbsp Spanish chorizo, minced
1 tbsp sweet mixed pickels Del Monte, minced
1 tsp capers
1 tbsp butter
1/2 tsp pepper
20 pieces black truffles
2 well beaten eggs
1/2 carton Knox gelatin
Juice of 1/2 lemon, filtered
13 cups water 

• Slit back of chicken, carve out skin with knife without damaging it. 
• Remove all bones. Parboil bones, legs, neck, wings, in 3 cups water. 
• Set aside meat and reserve broth.
• Combine and beat together eggs, butter, gelatin and lemon juice, followed by capers, pepper, truffles, pate de foie, sherry wine.
• Knead well in this mixture, parboiled meat, ham and chorizo.
• Push back skin of neck and wings. With all these ingredients, including heart and liver, stuff now the skin pouch and shake to 2/3 capacity to avoid its breaking open when expanded by heat.
• Lace the openings with thread. Wrap the galantina in cheesecloth, fasten both loose ends and around in criss-cross fashion.
• Place chicken in a steamer. Pour reserved 2-1/2 cups broth and add 10 cups more water. Cover with fitting lid.
• Cook slowly for 3 hours turning and covering every 20 minutes until done. Test with spoon not with fork.
• Remove cheesecloth before serving and slice crosswise 1/2 inch, accompanied by the gravy/juice.
  

Relyenong Manok

3 1/2 to 4 lb roasting chicken
2 tbsp. lemon juice
3 tbsp. soy sauce
1 tsp. sugar
1 1/2 lb. ground pork
1/4 lb. finely chopped ham
3 tbsp. sweet relish
2 tbsp. catsup
1 tsp. salt
1 medium onion, finely chopped
2 tbsp. raisins
1/2 tsp. white pepper
4 shelled hard cooked eggs
2 tbsp. melted butter

• Combine lemon juice, soy sauce and sugar; pour this mixture over boned chicken and let marinate for at least an hour.
• Thoroughly combine the rest of the ingredients except the hard cooked eggs and melted butter. If desired, fry a teaspoon of this mixture to taste for seasoning.
• Stuff boned chicken with pork mixture. Press the hard cooked eggs into the stuffing, 2 each side of the chicked.
• Sew up opening (ordinary thread and sewing needle will do). Fold neck skin and fasten with a small skewer or toothpick to the back of the chicken. Pat the chicken into a semblance of its original shape.
• Brush stuffed chicken all over with melted butter. Place breast side up on a rack over a roaster pan. Bake in a preheated 350 degree F oven loosely covered with foil for 1 1/2 hours. Remove foil during the last 30 minutes to brown the chicken.
• Let chicken cool for 30 minutes before slicing because it doesn't slice well when hot. Serve with gravy

4 tbsp. pan drippings from roasted chicken
4 tbsp. flour
2 cups chicken broth (made from bones of chicken)

Combine pan drippings with flour in a saucepan and place over moderate heat. Slowly add broth stirring continously with a whisk. Scrape all browned bits clinging to pan. Simmer stirring for 8 minutes or until thick and smooth. Correct the seasonings.

Tinolang Manok

2-3 lbs whole chicken (remove skin and excess fat, cut into serving pieces)
2 pcs. garlic, chopped finely
1 medium sized onion, sliced
1 small piece of ginger, peeled and sliced thinly
2 chayote squash, med. sized, peeled and sliced thickly
2 tbsp.vegetable oil
3-4 cups water
pinch of salt to taste

• In a wok heat vegetable oil and saute garlic, onion, and ginger slices.
• Add chicken pieces and cook for 5 minutes or until chicken is half-cooked.
• Add water and bring to a boil and simmer for 5 minutes.
• Adjust seasonings and remove ginger pieces.
• Add sliced chayote and bring to a boil again.
• Remove wok from stove and let simmer for 5 minutes in wok before serving.