Chicken in 10 ways

Chicken is a beloved—and very versatile—meat. It can be served crunchy, grilled, swimming in sauce, spicy, sour, in a soup, etc. Your choices are almost limitless. Here, we show you at least ten ways to enjoy chicken. Cheers to hearty chicken meals!

 

Source: http://ph.she.yahoo.com/chicken-in-10-ways-100428158.html

Fried Chicken

Prepare the marinade composed of calamansi juice, garlic, salt, and pepper. Leave chicken in the mixture for an hour. (If you want a richer flavor, use soy sauce instead of salt in the marinade.) Assemble your fried chicken coating, using one dish for each of these: flour, beaten egg, and breadcrumbs. Coat each chicken piece one at a time with flour, then egg, then breadcrumbs. Heat oil in a frying pan and when hot, put in one chicken piece at a time. Fry until the coating is golden brown. After removing the chicken from oil, use a strainer to dry the pieces, then pat with paper towels to absorb the excess oil.

Chicken Afritada

Saute garlic and onions. Add chicken and brown on each side. Add chicken stock and tomato sauce; add bay leaves then simmer until chicken is tender. Stir and add potatoes and carrots until just cooked. Add bell pepper then season to taste.

Chicken Tocino

For a delicious and healthy breakfast, you can use boneless chicken parts for this recipe. Mix garlic, brown sugar, pineapple juice, soy sauce, salt, and pepper for the marinade. Leave chicken in the mixture for at least 1 hour. Then you can either fry or bake the chicken pieces until tender. Serve with rice and fried egg.

Chicken Inasal

Grind together garlic, ginger, lemongrass, yellow ginger, salt, pepper, and annatto powder. Rub the paste all over the chicken pieces. Put the chicken in one layer in a big container and pour just enough vinegar to cover all the pieces. Marinate for 3 hours. Grill over hot coals, using the marinade to baste the chicken from time to time. Eat with the ultimate dipping sauce of vinegar or calamansi, soy sauce, garlic, ginger, and chilies. Best enjoyed with garlic rice lightly drizzled with some chicken oil.

Chicken Tinola

Saute garlic, onion, and ginger. Put in chicken pieces and pour in water from rice washing. Bring to a boil then simmer until chicken is tender. Add some lemongrass for more flavor. Slowly add fish sauce to your desired saltiness. Add chayote or green papaya slices until slightly soft. Then, top with sili leaves just until they start to wilt. Then turn off heat.

 

Source: http://ph.she.yahoo.com/chicken-in-10-ways-100428158.html

Chicken Barbecue

This picnic favorite is best prepared the night before a gathering. For at least an hour, marinate chicken pieces in soy sauce, calamansi juice, garlic, onions, sprite or 7-up, sugar, and pepper. Grill over hot coals.

Chicken Curry

Saute garlic, onion, and ginger. Add chicken until slightly brown. Add water and potatoes, bring to a boil. Simmer until chicken is tender. Add curry powder and red bell peppers. Add coconut milk and season as desired.

Sinampalukang manok

Saute onions and tomatoes, then add chicken pieces. Pour in enough water to cover the chicken, then bring to a boil. Add tamarind juice and leaves; simmer. Add fish sauce to your desired saltiness. When chicken is tender, add eggplant and sitaw slices. Cook until vegetables are just getting soft. Add spinach leaves and cover. After about 10 seconds, turn off heat as the residual heat will further cook the leaves. Enjoy with steamed rice and a mix of fish sauce and calamansi juice as dipping sauce.

Chicken Adobo

Marinate chicken in a lot of garlic, vinegar, and soy sauce for at least one hour, or even better, overnight. Put the entire mixture on fire, add bay leaves, and then bring to a boil. For a different take on this classic Pinoy dish, add chopped liver or liver spread to the mix to make the sauce richer and creamier. Stir, then simmer until chicken is done.

Lechon Manok

You don’t need to run off to the smoky neighborhood lechonan to get some good grilled chicken. All you need are some spices and fresh chicken. Rub a whole chicken all over with salt, pepper, and a piece of ginger. Let sit for an hour. Stuff lemongrass into chicken cavity. Roast in an oven or turbo broiler.

Source:ph.she.yahoo.com by Mari-An C. Santos