FILIPINO ROASTED CHICKEN PANDAN

PREP TIME: 10 mins

COOK TIME: 90 mins
# OF SERVINGS: 5
INGREDIENTS:
 1 whole large chicken, cleaned
 A bunch of pandan (skrewpine)
leaves
 A bunch of lemongrass, knotted
 1 medium yellow onion, sliced
 1 tablespoon whole peppercorn
 5 pieces dried bay leaves
 6 cloves garlic, crushed
 2 tablespoons coarse sea salt
INSTRUCTIONS:
1. Preheat the oven to 425F.
2. Rub salt all over the chicken, including the cavity.
3. Combine the garlic, onion, bay leaves, and peppercorn in a bowl. Toss to mix. Stuff the
mixture into the cavity of the chicken followed by the Pandan leaves and lemongrass.
4. Arrange the chicken in a roasting rack or roasting pan.
5. Roast in the oven for 90 minutes.
6. Remove the Filipino Roasted Chicken Pandan from the oven. Let it rest for 10 minutes.
7. Remove the stuffing from the cavity. Transfer the chicken to a serving plate.
8. Serve with atcharang papaya. Share and enjoy!

ORANGE CHICKEN

PREP TIME: 15 mins

COOK TIME: 25 mins
# OF SERVINGS: 6
INGREDIENTS:
 2 lbs boneless chicken breast,
cubed
 1 cup brown sugar
 2 cups all purpose flour
 1 raw egg,beaten
 1/4 teaspoon salt
 1/4 teaspoon pepper
 Cooking oil
 1 1/2 cup water
 4 tablespoons orange juice
 2 tbsp cornstarch
 1/4 cup vinegar
  2 tablespoons soy sauce
 1 teaspoon garlic, minced
 1/2 cup green onions, finely chopped
INSTRUCTIONS:
1. In a container, put-in the flour, salt, and ground black pepper then mix well
2. Dip the chicken on the beaten egg mixture and place inside the container (where the flour,
salt, and pepper are)
3. Close the container and shake until the chicken is evenly coated with the flour mixture
4. Deep fry the chicken for about 7 minutes or until the color turns golden brown. Set aside
5. In a pan, put-in the water, soy sauce, vinegar, and orange juice then bring to a boil
6. Add the garlic and simmer for 5 minutes
7. Add the sugar and and simmer for 3 to 5 minutes
8. Put-in the green onions and cornstarch (diluted in 2 tbsp of water) then mix well
9. Add the deep-fried chicken on pan and cook until sauce nearly evaporates
10. Serve hot. Share and Enjoy!
CHICKEN CURRY
PREP TIME: 10 mins
COOK TIME: 60 mins
# OF SERVINGS: 3
INGREDIENTS:
 1 1/2 lbs. chicken, chopped into serving pieces
 1 medium potato, peeled and diced
 3/4 cups frozen green peas
 2 cups coconut milk
 1 1/4 tablespoons curry powder
 2 teaspoons turmeric powder
 1 1/2 teaspoons ginger powder
 1 medium tomato, chopped
 1 medium yellow onion, chopped
 3 cloves garlic, minced
 a dash of cayenne pepper
powder
 3 tablespoons cooking oil
 Salt to taste
INSTRUCTIONS:
1. Combine ginger powder, turmeric powder, and 1 1/2 teaspoons salt in a bowl. Mix well.
2. Rub the mixture all over the chopped chicken pieces. Let it stay for 15 minutes.
3. Heat the cooking oil in a cooking pot.
4. Once the oil is hot, pan fry the chicken for about 2 minutes per side.
5. Remove the chicken and temporarily place in a plate.
6. Meanwhile, saute the onion, tomato, and garlic in the remaining cooking oil.
7. Put the chicken back in the cooking pot when the onion becomes soft. Cook for 3 minutes.
8. Pour-in the coconut milk. Bring to a boil. Add the curry powder. Cover and simmer for 25
minutes (add a little water if needed).
9. Add a dash of cayenne pepper. Put-in the diced potato, cook for 10 minutes. Make sure to
stir once in a while.
10. Add the green peas. Cook for 5 minutes.
11. Add salt to taste. Stir.
12. Transfer to a serving plate. Serve over white rice.
13. Share and enjoy!
CHICKEN TINOLA
PREP TIME: 10 mins
COOK TIME: 60 mins
# OF SERVINGS: 6
INGREDIENTS:
 1 whole chicken, cut into serving pieces
 36 ounces rice washing
 1/2 pc small green papaya, cut into wedges
 1 tbsp garlic, minced
 1 medium sized onion, chopped
 1 thumb ginger, cut into strips
 2 tbsp fish sauce
 Hot pepper leaves
INSTRUCTIONS:
1. Sauté the garlic, onion, and ginger
2. Put-in the chicken and cook until color turns light brown
3. Add the fish sauce and mix well
4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
5. Add the green papaya wedges and simmer for 5 minutes
6. Add the hot pepper leaves
7. Add salt and pepper to taste
8. Serve hot. Share and enjoy!
PINATISANG MANOK
PREP TIME: 10 mins
COOK TIME: 45 mins
# OF SERVINGS: 3
INGRDIENTS:
 1 lb. chicken, cut into serving pieces
 1/2 bunch spinach or chili (hot
pepper) leaves
 3 tablespoons fish sauce
 1 small knob ginger, julienned
 2 cups chicken broth
 2 tablespoons bacon fat or cooking oil
INSTRUCTIONS:
1. Heat a cooking pot then and add the bacon fat.
2. Sauté the ginger for 1 to 2 minutes.
3. Add the chicken and cook until outer part turns brown.
4. Pour-in the fish sauce and cook in low heat for 5 minutes.
5. Pour the chicken broth and increase the heat to medium then let boil. Simmer for 30
minutes or until the chicken is tender and at least half of the liquid evaporates.
6. Add the spinach and cook for a few seconds.
7. Turn of heat and cover for at least 2 minutes to further cook the spinach.
8. Transfer to a serving bowl and serve.
9. Share and enjoy!
SINAMPALUKANG MANOK
 PREP TIME: 10 mins
COOK TIME: 35 mins
# OF SERVINGS: 4
INGREDIENTS:
 1 to 1 1/2 lb chicken, sliced into serving pieces
 2 cups fresh spinach
 3 medium tomatoes, quartered
 2 tablespoons fish sauce
 1 1/2 cups tamarind leaves
 1/2 lb long green beans (or string beans)
 1 medium Chinese eggplant sliced
 1 medium onion, sliced
 1 tablespoon sinigang mix (optional)
 1 chicken bouillon
 3 tablespoons cooking oil
 3 to 4 cups water
INSTRUCTIONS:
1. Heat oil in a cooking pot.
2. Saute onion and tomatoes.
3. When the onions and tomatoes becomes soft, add the chicken and then cook until the
color of the outer part turns light brown.
4. Pour-in the fish sauce, and then add chicken bouillon. Stir.
5. Pour-in water and let boil.
6. Add tamarind leaves and sinigang mix powder. Simmer until chicken becomes tender.
7. Add the eggplant and long green beans. Cook for 5 to 8 minutes.
8. Put-in the spinach and cover the cooking pot. Let the cover stay for 5 to 6 minutes for the
residual heat to cook the spinach.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!
CHICKEN ADOBO
PREP TIME: 60 mins
COOK TIME: 45 mins
# OF SERVINGS: 4
INGREDIENTS:
 2 lbs. chicken, cut into serving pieces
 3 pieces dried bay leaves
 4 tbsp soy sauce
 2 tbsp vinegar
 3 cloves garlic, crushed
 1 to 2 cups water
 1/4 cup cooking oil
  1/2 tablespoon white sugar
 Salt and whole peppercorn
INSTRUCTIONS:
1. In a large container, combine the soy sauce and garlic then marinade the chicken for at
least 1 to 3 hours
2. Place the cooking oil in a pan and apply heat
3. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5
minutes.
4. Pour-in the remaining marinade and add water. Bring to a boil
5. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the
chicken is tender
6. Add vinegar. Stir and cook for 10 minutes.
7. Put-in the sugar, and salt. Stir and turn the heat off.
8. Serve hot. Share and Enjoy!
FRIED CHICKEN WITH WHITE
GRAVY
PREP TIME: 15 mins
COOK TIME: 30 mins
# OF SERVINGS: 6
INGREDIENTS:
 2 lbs chicken, cut into serving pieces
 2 1/4 cups flour
 2 cups fresh milk
 1 tbsp ground black pepper
 1 tbsp salt
 2 pieces raw eggs
 3 cups cooking oil
 1/2 cup butter
 1 1/2 cups chicken stock
INSTRUCTIONS:
1. Make the gravy by melting the butter in a saucepan. Once the butter starts to get hot,
gradually add 1/4 cup flour while stirring. Pour 1 cup fresh milk in and mix all the ingredients
thoroughly. Bring to a boil. Add the chicken stock and stir mixture continuously until texture
becomes thick. Add salt and pepper to taste, then set aside.
2. Prepare the chicken by rubbing salt all over it (make sure to distribute it evenly on all
pieces)
3. In a separate container, combine the raw eggs and milk then beat until fully mixed. Set
aside for a while.
4. In a plastic bag or any container, put-in the flour and ground black pepper and mix both
ingredients. Set aside for a while.
5. Dip the chicken in the eggs and milk mixture then place in the plastic bag (or container)
with flour and ground black pepper. Ensure that the chicken is coated with enough flour
mixture.
6. Heat the pan and pour the oil. When the oil is hot enough, put-in the chicken and fry both
sides until in medium heat until cooked.
7. Let the oil drip then transfer the fried chicken in a serving plate. Serve with white gravy.
8. Share and enjoy!
PINAUPONG MANOK SA ASIN
PREP TIME: 15 mins
COOK TIME: 90 mins
# OF SERVINGS: 6
INGREDIENTS:
 1 whole dressed chicken, cleaned
 1 bunch lemongrass
 1 bunch leeks or green onions
 1/2 teaspoon ground black pepper
 2 to 3 cups coarse see salt
 banana leaf
INSTRUCTIONS:
1. Rub 3 tablespoons of salt and 1/2
teaspoon ground black pepper all over the
chicken. Make sure that you also rub the
seasonings in the chicken cavity for optimal flavor. Let it stay for 15 minutes.
2. Stuff the lemongrass and leeks inside the chicken.
3. Arrange the remaining salt on the cooking pot by spreading it to cover space.
4. Place the banana leaf on top of the salt.
5. Place the chicken over the banana leaf. Note: I use a small can of tomato sauce to help
the chicken securely sit. Simply insert the can in the cavity.
6. Turn the heat on to medium and steam for 80 to 90 minutes.
7. Remove the chicken from the cooking pot and transfer to a serving plate.
8. Serve with a dipping sauce composed of fish sauce and lemon or calamansi.
9. Share and enjoy!
CHICKEN GUISANTES
PREP TIME: 10 mins
COOK TIME: 50 mins
# OF SERVINGS: 6
INGREDIENTS:
 2 lbs. chicken thigh, cut into serving pieces
 1 1/2 cup frozen green peas
 1 (14 oz.) can diced tomatoes
 1 1/2 cup chicken stock or broth
 1 medium roasted red bell pepper
(capsicum), sliced
 1 medium yellow onion, diced
 4 cloves garlic, crushed
 3 tablespoons cooking oil
 Salt and pepper to taste
INSTRUCTIONS:
1. Heat the cooking oil in a cooking pot.
2. Saute the garlic and onion.
3. Once the onion becomes soft, add the chicken slices. Cook each side of the chicken until
it turns light brown (around 2 minutes). Make sure to turn the chicken over to cook the other
side.
4. Add the diced tomatoes and chicken broth. Stir and let boil. Cover and simmer for 30 to 40
minutes.
5. Add the green peas. Stir and cook for 3 minutes.
6. Put-in the red bell pepper. Stir and cook for another 3 minutes.
7. Add salt and pepper to taste.
8. Serve. Share and enjoy!
PININYAHANG MANOK
PREP TIME: 10 mins
COOK TIME: 45 mins
# OF SERVINGS: 6
INGREDIENTS:
 2 lbs. chicken, cut into serving pieces
 12 ounces pineapple chunks, canned
 2 medium sized tomatoes, chopped
 1 cup bell pepper, cut into thick strips
 1 medium sized carrot, wedged
 2 1/2 tbsp fish sauce (patis)
 1/2 cup fresh milk
 2 tbsp garlic, minced
 1 medium sized onion, sliced
 2 tbsp cooking oil
INSTRUCTIONS:
1. Marinate the chicken in pineapple juice/concentrate (derived from the can of pineapple
chunks) for 20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Sauté the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer part turns light brown
5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the liquid
evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!
GINATAANG MANOK
PREP TIME: 12 mins
COOK TIME: 45 mins
# OF SERVINGS: 4
INGRDIENTS:
 2 lbs chicken, cut into serving pieces
 2 cups coconut milk
 1/2 bunch spinach
 2 tbsp garlic, minced
 1 large onion, sliced
 2 tbsp ginger, julienned
 8 ounces green papaya, wedged
 1/2 tsp paprika (optional)
 1 piece long green chili (optional)
 4 pieces Thai chili (or siling labuyo if available), chopped (optional)
 2 tbsp cooking oil
 Salt and pepper to taste
INSTRUCTIONS:
1. Heat the cooking pot and pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger.
3. Add the chicken and cook until the color of the outer part turns light brown.
4. Pour-in the coconut milk while stirring and bring to a boil.
5. Sprinkle some paprika then simmer for 30 minutes or until the chicken is tender and the
coconut milk becomes thick.
6. Add the long green chili and Thai chili then simmer for 5 minutes
7. Add the green papaya then simmer for 5 to 8 minutes.
8. Put-in the spinach, salt, and pepper then simmer for 3 minutes.
9. Turn-off the heat then transfer the cooked chicken to a serving plate
10. Serve hot. Share and enjoy!
CHICKEN POCHERO
PREP TIME: 10 mins
COOK TIME: 50 mins
# OF SERVINGS: 6
INGREDIENTS:
 2 lbs chicken, cut into serving pieces
 1/2 piece cabbage, quartered
 1 bunch Bok choy (pechay)
 1 bundle long green beans, cleaned and
ends trimmed
 1 medium sized potato, cubed
 2 large plantain(saba) banana or 1 large
plantain banana, sliced
 3 pieces chorizo (or Chinese sausage), sliced thinly
 1 large tomato, diced
 1 medium sized onion, diced
 2 tsp whole pepper corn
 2 tbsp fish sauce
 1 tsp garlic
 1 small can tomato sauce
 1 cup garbanzos
INSTRUCTIONS:
1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the
bananas aside
2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Sauté the garlic, onion, and tomato
4. Add the Chicken and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bok choy
10. Serve hot. Share and Enjoy!
CHICKEN A LA KING

PREP AND COOK TIME: 30 mins

# OF SERVINGS: 4
INGREDIENTS:
 3 cups pre-boiled chicken fillet, cut into
cubes
  1 carrot, cut into cubes
 1/3 cup sweet peas
 1 cup button mushrooms, sliced
 2 cups evaporated milk
 1/4 cup all-purpose flour
 1 1/2 cups chicken broth
 1 onion, chopped
 3 tablespoons butter or margarine
 salt and pepper to taste
 1/2 cup green bell pepper, diced(optional)
INSTRUCTIONS:
1. In a saucepan, melt butter the saute onion, mushrooms and bell pepper for 5 minutes.
2. Add flour, milk and chicken both then stir constantly until smooth.
3. Add sweet peas and carrots then stir cook for 3 minutes.
4. Add chicken, salt and pepper then continue cooking until thick and begins to bubble.
5. Transfer to serving bowl then serving with steamed rice. Serve hot!
SWEET AND SOUR CHICKEN

PREP TIME: 20 mins

COOK TIME: 10 mins
# OF SERVINGS: 4
INGREDIENTS:
 2 tablespoons honey
 1 teaspoon chili-garlic sauce
 2 tablespoons rice wine vinegar
 1 tablespoon reduced-sodium soy
sauce
 1 teaspoon finely grated fresh
ginger
 1/4 cup fresh orange juice
 2 teaspoons cornstarch
 4 teaspoons peanut oil
 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
 Salt and freshly ground black pepper
 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch
strips
 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly
sliced vertically into thin strips
 8 ounces snow peas, trimmed
 Serving suggestion, cooked brown rice
 Chopped peanuts for sprinkling, optional
INSTRUCTIONS:
1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange
juice and cornstarch; set aside.
2. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over
medium-high heat. Season the chicken to taste with salt and pepper and cook, turning
occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate.
Reserve the pan.
3. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow
peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in
the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring
occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over
rice and sprinkle with the scallion greens and peanuts, if using.
SESAME CHICKEN

PREP TIME: 10 mins

COOK TIME: 15 mins
# OF SERVINGS: 4
INGREDIENTS:
CHICKEN
 1 large egg
 2 Tbsp cornstarch
 1 pinch each salt & pepper
 1 lb. boneless, skinless chicken thighs
 2 Tbsp vegetable oil (for frying)
SAUCE
 2 Tbsp soy sauce
 1 Tbsp water
 ½ Tbsp toasted sesame oil
 1½ Tbsp brown sugar
 1½ Tbsp rice vinegar
 1 inch fresh ginger, grated
 1 clove garlic, minced
 2 Tbsp sesame seeds
 1 Tbsp cornstarch
FOR SERVING
 4 cups cooked jasmine rice
 2 whole green onions
INSTRUCTIONS:
1. In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper.
Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the
chicken in the egg and cornstarch mixture.
2. Heat a large skillet with 2 Tbsp of vegetable oil over medium-high heat. When the oil is
very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook
the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10
minutes). Drain off the excess oil, if desired.
3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy
sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch,
and sesame seeds. (You can grate the ginger with a small-holed cheese grater).
4. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the
chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet.
Once the chicken is coated and the sauce thickened, turn off the heat.
5. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.
LECHON MANOK (PINOY ROAST CHICKEN)
PREP TIME: 4 hr 20 mins, including marinating
COOK TIME: 1hr 30 mins
# OF SERVINGS: 6
INGREDIENTS:
 1 whole chicken
 1 onion, chopped
 15 cloves garlic, minced
 1/4 cup fish sauce (patis)
 4 tablespoon calamansi juice
 1 teaspoon salt
 1 teaspoon pepper
 1/2 teaspoon brown sugar
 6-8 lemongrass bulbs, bruised
 3 bay leaves
 1 tablespoon cooking oil
INSTRUCTIONS:
1. Clean chicken and pat dry. Rub the whole chicken, including inside the cavity with chopped
onions, garlic, salt, pepper, sugar, calamansi juice and patis and let marinade in the
refrigerator for 4 hours.
2. Heat oven to 200°C. Take the chicken out of refrigerator and stuff the cavity with the bay
leaves and lemongrass bulbs.
3. Put the chicken in oven and roast for 1-1 1/2 hours depending on the size. Add the oil to
the leftover marinade sauce and baste the chicken with sauce a couple of times. Check for
doneness by poking through the inner thigh and if the juices run clear it's done. Let the chicken
rest for 15 minutes before serving.
STEAMED GINGER CHICKEN

PREP TIME: 4 hr 5 mins, including

marinating
COOK TIME: 20 mins
# OF SERVINGS: 4
INGREDIENTS:
 4chicken breast fillets on the bone, or
off the bone if it's easier for you
 125 ml(½ cup) light soy sauce
 2 garlic cloves, peeled and sliced
 2 small red chillies, sliced
 1 tbsp fish sauce
 80 ml(⅓ cup) water
 60 ml(¼ cup) rice wine vinegar
 2 tsp sesame oil
 4 cm piece ginger, peeled and shredded
 steamed rice, to serve
INSTRUCTIONS:
1. Place chicken in a deep bowl. Mix together soy sauce, garlic, chilli, fish sauce, water, rice
wine vinegar and sesame oil. Pour over chicken and leave to marinate in refrigerator for 4
hours, turning chicken once.
2. Place wok over a high heat, add 6 cm of water and bring to the boil. Rest a plate in the
bottom of a bamboo steamer and place into the wok. Arrange chicken fillets on the plate and
pour the marinade over. Spread ginger over the chicken, cover and steam for 20 minutes, or
until chicken is just cooked. Remove and allow to rest for 5 minutes in a warm place.
3. Cut each piece of chicken into 4 and serve immediately with cooking juices and steamed
rice.
CHICKEN AND CASHEWS
PREP TIME: 3O mins
COOK TIME:
# OF SERVINGS: 4
INGREDIENTS:
 3 tablespoons low-sodium soy sauce, divided
 2 tablespoons dry sherry
 4 teaspoons cornstarch, divided
 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
 1/2 cup fat-free, less-sodium chicken broth
 2 tablespoons oyster sauce
 1 tablespoon honey
 2 teaspoons sesame oil, divided
 3/4 cup chopped onion
 1/2 cup chopped celery
 1/2 cup chopped red bell pepper
 1 tablespoon grated peeled fresh
ginger
 2 garlic cloves, minced
 1/2 cup chopped green onions (about
3 green onions)
 1/4 cup chopped unsalted dry-roasted
cashews
INSTRUCTIONS:
1. Combine 1 tablespoon soy sauce, sherry,
2 teaspoons cornstarch, and chicken in a
large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2
teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture
to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion,
celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return
chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute,
stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2
cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in
1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat,
and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons
chopped fresh cilantro.
CHICKEN SHAWARMA
PREP TIME: 45 mins
COOK TIME:
# OF SERVINGS: 4
INGREDIENTS:
CHICKEN
 2 tablespoons fresh lemon juice
 1 teaspoon curry powder
 2 teaspoons extra virgin olive oil
 3/4 teaspoon salt
 1/2 teaspoon ground cumin
 3 garlic cloves, minced
 1 pound skinless, boneless chicken
breast, cut into 16 (3-inch) strips
SAUCE
 1/2 cup plain 2% reduced-fat Greek yogurt (such as Fage)
 2 tablespoons tahini
 2 teaspoons fresh lemon juice
 1/4 teaspoon salt
 1/4 teaspoon salt
 1 garlic clove, minced
Remaining ingredients:
 Cooking spray
 4 (6-inch) pitas
 1 cup chopped romaine lettuce
 8 (1/4-inch-thick) tomato slices
INSTRUCTIONS:
1. Preheat grill to medium-high heat.
2. To prepare chicken, combine first 6 ingredients in a medium bowl. Add chicken to bowl;
toss well to coat. Let stand at room temperature 20 minutes.
3. To prepare sauce, combine yogurt and next 4 ingredients (through 1 garlic clove), stirring
with a whisk.
4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack
coated with cooking spray; grill 4 minutes on each side or until done.
5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on
each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving
with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.
BUTTERED CHICKEN PINOY STYLE
PREP TIME:
COOK TIME: 1 hour # OF
SERVINGS: 6
INGREDIENTS:
 1 kg Chicken
 2 tbsp. Butter
 ½ tsp. Garlic powder
  ¼ tsp. Black pepper powder
 3 tsp. Salt
 1 PC. Scrambled egg
 7 tbsp. Cornstarch
 1.06 qt. Cooking oil

INSTRUCTIONS:
1. Put the chicken in a bowl and season with the salt, garlic powder and black pepper
powder.
2. Add the egg and mix until evenly distributed.
3. Pour the cornstarch gradually while mixing, to coat the chicken finely.
4. Heat the cooking oil in a deep small pot until very hot and then fry the chicken until
golden brown.
5. Set aside the fried chicken on kitchen paper to absorb the excess of oil.
6. Melt the butter in a pan, return the chicken and mix thoroughly.
CHICKEN BREAST RELLENO

PREP TIME: 1 hour, including marinating time

COOKING TIME: 40 minutes
# OF SERVINGS: 6 to 8
INGREDIENTS:
FOR THE MARINADE
 1 1/2 tablespoons soy sauce
 2 teaspoons calamansi juice
 3 pieces deboned whole chicken
breast, skin on, pounded until 1/4-inch-
thick
 pinch or two of salt
 a few pinches of freshly ground pepper
 1/4 cup butter, melted
FOR THE FILLING
 250 grams ground pork
 3 pieces Vienna sausage, crumbled
 2 tablespoons pickle relish
 3 pieces day-old bread, cut into cubes
 1/2 piece chorizo, chopped finely
 3 tablespoons finely chopped ham
 1 egg
 2 tablespoons grated Cheddar cheese
 3 tablespoons dried cranberries, rehydrated in warm water and drained
 3 tablespoons coarsely chopped pistachios
 1 teaspoon salt
 1/2 teaspoon pepper
INSTRUCTIONS:
1. Make the marinade: In a bowl, mix soy sauce and calamansi juice. Season chicken with
salt and pepper, and add to the marinade; refrigerate.
2. Meanwhile, make the filling: Mix all the ingredients and mash until uniform in color.
Remove chicken from the refrigerator. Place 1/3 to 1/2 cup of filling on the center of each
chicken piece and fold to seal. Brush filled chicken with butter.
3. Bake in a preheated 350ºF oven for 40 to 50 minutes. Serve whole or sliced thinly.
CREAMY CHICKEN WITH MUSHROOMS

PREP TIME: 15 mins

COOK TIME: 15 mins
# OF SERVINGS: 4 to 6
INGREDIENTS:
 1 to 1 1/2 pounds boneless chicken
breasts
 2 tablespoons butter, divided
 1 tablespoons extra virgin olive oil
 1 medium onion, chopped
 6 ounces mushrooms, sliced
 2 tablespoons chopped fresh parsley
 2 tablespoons all-purpose flour
 1 1/2 cups chicken broth
 1/2 cup heavy cream
 1 cup cooked peas
 salt and pepper, to taste
INSTRUCTIONS:
1. Cut the chicken into small cubes.
2. In a large skillet over medium heat, melt 1 tablespoon of the butter with the olive oil. Add
the chicken and onions and cook, stirring, for 3 minutes.
3. Add the sliced mushrooms and parsley and continue cooking, stirring, for about 5 minutes,
or until mushrooms are golden brown and onions are softened.
4 . With a slotted spoon, move the chicken mixture to a bowl; set aside.
5. In the same skillet, melt the remaining tablespoon of butter over medium heat. Add flour
and stir until well blended. Add the chicken broth and cook, stirring, until thickened. Add the
cream and stir the chicken mixture back into the pan. Stir in the cooked peas and add salt and
pepper, to taste.
6. Continue cooking, stirring frequently, for 5 minutes.
7. Serve over split biscuits or hot cooked rice.
CHICKEN BARBECUE

PREP TIME: 15 mins

COOK TIME: 1 hr 5 mins
# OF SERVINGS: 6
INGREDIENTS:
BRINE
  2 quarts water
 2 tablespoons kosher salt
 1/4 cup brown sugar
 2 garlic cloves, smashed with the side of a large knife
 4 sprigs fresh thyme
 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
BARBECUE SAUCE
 1 slice bacon
 1 bunch fresh thyme
 Extra-virgin olive oil
 1/2 onion, chopped
 2 garlic cloves, chopped
 2 cups ketchup
 1/4 cup brown sugar
 1/4 cup molasses
 2 tablespoons red or white wine vinegar
 1 tablespoon dry mustard
 1 teaspoon ground cumin
 1 teaspoon paprika or smoked paprika if available
 Freshly ground black pepper
INSTRUCTIONS:
1. For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer
the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and
refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings
to penetrate the chicken.
2. Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with
kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan
over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and
give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring
for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to
low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove
about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The
rest of the barbecue sauce will be used for basing the legs.
3. Preheat oven 375 degrees F.
4. Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few
paper towels and fold them several times to make a thick square. Blot a small amount of oil on
the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick
surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken
pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes.
Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the
chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of
the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes,
basting the chicken for a second time half way through remaining cooking time. Serve with
extra sauce.
CHICKEN CORDON BLEU

PREP TIME: 20 mins

COOK TIME: 10-20 mins #
OF SERVINGS: 6 to 8
INGREDIENTS:
 10 pieces chicken fillet
 10 slices cheddar cheese
 10 slices sweet ham, sliced
halves
 2 eggs, beaten
 1/2 cup all-purpose flour
 1/2 cup butter
 salt and pepper to taste
 1 cup evaporated milk(optional)
 1 cup bread crumbs(optional)
INSTRUCTIONS:
PART 1
1. Pound the meat using meat pounder, season with salt and pepper.
2. In a bowl, combine beaten eggs and milk then dip meat in mixture.
3. Arrange the filling over the meat and roll the meat, secure with a thread or toothpick.
4. Dredge the meat in flour, dip again in egg-milk mixture then roll in bread crumbs. Set aside.
5. Repeat the procedures for remaining slices.
PART 2
1. Fry meat in butter for 5 minutes or bake it over 350 degrees Fahrenheit for 25 minutes or
until tender.
2. Slice the chicken cordon bleu and arrange on a platter. Serve.
ARROZ CALDO

PREP TIME: 10 mins

COOK TIME: 45 mins
#OF SERVING: 6
INGREDIENTS:
 1 ½ lbs chicken, cut into serving pieces
 1 ½ cups uncooked rice
 34 ounces water (about 1 liter)
 2 tbsp fish sauce
 1 tsp garlic
 1/2 tsp ground black pepper
 1 cup onion, minced
 4 pieces hard boiled eggs
 1 cup scallions (green onions), minced
 2 knobs ginger, julienned
 3 tbsp safflower(kasubha)
 1 piece chicken cube (bouillon)
 1 piece lemon or 4 pieces calamansi
  2 tbsp cooking oil
INSTRUCTIONS:
1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Add the chicken cube and cook until the cube melts
4. Put-in the chicken and cook until outer layer color turns golden brown
5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
6. Pour-in the water and bring to a boil
7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
8. Put-in the hard boiled eggs
9. Add the safflower for additional color and aroma
10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!
COCONUT CHICKEN TENDERS
PREP TIME: 15 mins
COOK TIME: 30 mins
# OF SERVINGS: 6
INGREDIENTS:
 2 lbs of chicken tenders
 1½ cups of panko bread crumbs (can be
found in the Asian aisle of grocery
stores)
 1 cup of shredded sweetened coconut
 1 egg
 ½ can of condensed milk
 ½ cup of orange juice
 salt and pepper to taste
 Peanut Oil for frying

HONEY MARMALADE DIPPING SAUCE

 ½ cup of honey
 ½ of marmalade
 Directions: In a small bowl, add honey and marmalade. Heat in the microwave for 1
minute. Stir everything until well mixed and serve with coconut chicken tenders.
INSTRUCTIONS:
1. On a cookie sheet, season chicken with salt and pepper on both sides. Set aside. In a
medium bowl, mix orange juice, condensed milk, and a beaten egg until your "wet" mixture is
well incorporated. In another bowl, mix coconut and panko crumbs.
2. Heat peanut oil in a medium pan or skillet on medium-high heat. Fill pan to about ½" of oil.
Dip and fully coat each tender in the egg mixture first and then the panko/coconut mix.
3. Set each coated chicken on a cookie cooling rack.
4. Fry each tender for 6-8 minutes until golden brown. Serve with Honey Marmalade dipping
sauce. Enjoy!
CHICKEN AFRITADA

PREP TIME: 15 mins

COOK TIME: 50 mins
# OF SERVINGS: 4
INGREDIENTS:
 oil
  2 medium potatoes, peeled and quartered
 1 large carrot, peeled and cut into 1-inch thick wedges
 ½ small red bell pepper, seeded and sliced into ½-inch thick strips
 ½ small green bell pepper, seeded and sliced into ½-inch thick strips
 1 (about 3 pounds) whole chicken, cut into serving parts
 1 small onion, peeled and sliced thinly
 2 to 3 cloves garlic, peeled and minced
 5 large Roma tomatoes
 1 tablespoon fish sauce
 1 cup water
 ½ cup frozen sweet peas, thawed
 salt and pepper to taste
INSTRUCTIONS:
1. In a pan over medium heat, heat about 1
inch deep of oil. Add potatoes and cook,
turning once or twice, for about 2 to 3
minutes or until lightly browned. Remove
from pan and drain on paper towels. Add
carrots to pan and cook for about 1 to 2
minutes or until lightly browned. Remove
from pan and drain on paper towels. Add bell
pepper and cook for about 30 to 45 seconds.
Remove from pan and drain on paper towels.
Add chicken and cook, turning on sides once or twice, until lightly browned but not cooked
through. Remove from pan and drain on paper towels.
2. In a pot, heat about 2 tablespoons of oil over medium heat. Add onions and garlic and
cook, stirring regularly, until aromatic. Add tomatoes and cook, mashing regularly with back of
spoon, until softened and release juices. Add fish sauce and cook for about 1 to 2 minutes.
3. Add chicken and water and bring to a boil. Lower heat, cover and cook for about 30 to 40
minutes or until chicken is cooked. Add more water in ½ cup increments, if necessary. Add
potatoes and carrots and continue to cook for about 5 minutes or until fork tender and sauce is
thickened and reduced. Add bell peppers and sweet peas. Cook for 1 to 2 minutes
or until sweet peas are heated through and bell peppers are tender yet crisp. Season with salt
and pepper to taste. Serve hot.
CHICKEN CALDERETA

PREP TIME: 3 hours

COOK TIME: 45 min
# OF SERVINGS: 5
INGREDIENTS:
 1 Kg. Chicken, breast or thigh
 1/2 cup soy sauce
 to taste salt
 to taste pepper
  2 cloves garlic
 1/4 cup white cane vinegar
 2 pcs. onions
 2 pcs. red bell pepper
 1 pc. carrot
 2 pcs. potatoes
 1 small can tomato sauce
 1 small can tomato paste
 1 Tbsp. rock salt
 1 Tbsp ground black pepper, ground
 1 cup grated cheese
INSTRUCTIONS:
1. Marinate chicken in soy sauce (use only 1/4 cup), salt, pepper and vinegar for 3 hours.
2. Saute garlic, onions and bell pepper in a little oil.
3. Add the marinated chicken pieces
4. Add cubed carrots, potatoes, tomato sauce, tomato paste and the remaining 1/4 cup soy
sauce.
5. Add enough water to cover meat and simmer for about 30 to 40 minutes or until chicken is
tender.
6. Add salt and pepper
7. When chicken is tender, add grated cheese
8. Serve Caldereta with steamed white rice. Enjoy!
CHICKEN EMPANADA
PREP TIME: 30 mins
COOK TIME: 40 mins
INGREDIENTS:
FILLING
 4 pcs large chicken thigh fillets, chopped into small cubes
 1 large potato, diced
 1 large carrot, diced
 1 cup green peas
 1 cup raisins
 ½ cup chicken stock
 2 tbsp soy sauce
 1 tsp sugar
 1 white onion, minced
 4 cloves garlic, minced
 freshly ground black pepper
 salt
 oil
PASTRY HOME MADE
 3 cups flour
 ½ tsp baking powder
 ½ tsp salt
 ¼ cup sugar
 6 tbsp cold water
 225g butter, sliced into small cubes then chilled
EGG WASH
 2 tbsp full cream milk
 1 egg, beaten
PASTRY EASY
 5 sheets large short crust pastry

INSTRUCTIONS:
FILLING
1. In a pan add oil then sauté garlic and onions.
2. Add chicken then continue to stir fry in high heat until lightly brown.
3. Lower heat to medium then add potatoes, carrots, soy sauce, chicken stock, salt and
freshly ground black pepper continue to stir fry for 5 minutes.
4. Add raisins, green peas and sugar continue to stir fry for 5 more minutes or until it runs dry.
5. Remove from pan, set it aside and let it cool.
PASTRY HOME MADE
1. In a mixing bowl sift together flour, sugar, baking powder and salt.
2. In a food processor combine together sifted flour and butter, slowly process by pulsing in
short bursts while gradually adding water. Once it resembles coarse grains stop and place it in
a large bowl.
3. Continue processing it by hand by combining this coarse grains to form a one whole
dough. Pinch a small ball shaped piece and do it with remaining dough.
4. Using a rolling pin flatten each small balls like a small pizza, stack them together with wax
paper in between then chill until you are ready to use them.
PASTRY EASY
1. Cut each sheet into 4 square pieces then further cut into circles until the edges of the
square. Stack them together with wax paper in between. Reserve the trimmings.
2. Gather all trimming then combine them together, once it forms into a large single dough
pinch a small ball shaped piece, set it aside then and do it with the remaining dough.
3. Using a rolling pin flatten each small balls like a small pizza, stack them together with the
previous ones then chill until you are ready to use them.
EMPANADA
1. Remove pastry from the fridge then place one in a clean non-stick surface, scoop out a
heaping tablespoon of the chicken mixture then place it in the middle of the pastry. Fold the
dough to form a half moon shape then press the edges with fork to seal. Do these for the
remaining dough then place on a lightly greased baking tray.
2. Mix egg wash ingredients together then brush it on the pastry.
3. Bake in a 200C preheated oven for 20 - 25 minutes or until colour turns golden brown
4. Place in a wire rack to cool then serve.