The Best Filipino Chicken Recipes

Filipinos are chicken lovers and they do love to eat chicken and cooked chicken the best way.  There are many foreigners who love the Filipino Recipes because it is spicy and juicy and most of with great taste.  Here are some of the best chicken recipes in the Philippines. 

Filipino Chicken Apretada

1 pound chicken

1 pound pork -- fat removed 1 tablespoon butter or margarine 1 clove garlic -- minced

1/4 cup onion -- diced

1 stalk celery -- sliced 1/4 head cabbage -- chopped

1 each carrot -- peeled and chopped 8 ounces vermicelli Accent seasoning mix -- to taste

salt and pepper -- to taste

Instructions Boil the chicken and pork in small amount of water. Cook till done. Remove chicken from bones and cut into 1/2-inch cubes. Cut pork into 1/2-inch cubes. Save broth meat was cooked in. Saute garlic and onion in butter till onion is tender. Add meats to pan. Add some broth and Accent and bring to a boil. Reduce heat to a simmer and add carrots. Cook for 5 minutes then add celery and cabbage. Cook for 5 minutes more or until vegetables are tender. Boil water for the vermicelli. Cook according to package directions then add to mixture in pan. Add more broth to mixture if necessary and cook until heated through. Adjust seasonings to taste. Other noodles may be used in place of the vermicelli as long as it is thin.

Special Chicken Adobo

• 1-1 1/2 lb chicken (my favorites are chicken thighs, drumsticks, breast, skin optional)
• 2 cups soy sauce (I use Aloha)
• 1 cup white vinegar
• 2 tablespoons ground pepper
• 4 tablespoons brown sugar
• 12-15 garlic cloves, minced (I use a garlic press)
• 6 bay leaves

Directions

1. In a large pot, combine soy sauce, vinegar, ground pepper, brown sugar, minced garlic & bay leaves.
2. If using chicken with skin, place skin side down in pot. Over high heat and uncovered, bring to a boil.
3. Once boiling, immediately turn down to a simmer and cover with lid.
4. After 30 minutes, remove lid and turn chicken over. Simmer 20 - 30 minutes more.

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Chicken Curry Ala Pinoy

Ingredients

• 1 roasting chicken, cut into servings (or about 2 1/2 lbs)
• 3 garlic cloves
• 2 tablespoons ginger
• 4 tablespoons oil
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 4 tablespoons fish sauce (patis)
• 3-4 cups water
• 1 red bell pepper
• 3 pieces bok choy
• 1 1/2 cups coconut milk
• salt and pepper

Directions

1. saute garlic, onion and ginger in medium high.
2. add chicken and stir
3. cover for about 5 minutes.
4. add fish sauce and cover for another 5 minutes or until chicken absorbed fish sauce.
5. add curry powder and turmeric and stir till you smell the curry.
6. adjust heat to medium then add water and red bell pepper.
7. cover for about 10 minutes.
8. add coconut milk and bok choy and cover for another 5 minutes or until bok choy and chicken is tender.
9. Note - chicken may also be substituted with pork, lechon, tilapia or beef.

Chicken Adobo in Coconut Milk (Adobong Manok Sa Gata)

Ingredients

• 1 1/2 lbs free-range chicken, cut in 8 portions
• 2 stalks lemongrass, pounded
• 2 tablespoons oil
• 2 tablespoons julienned gingerroot
• 1 medium red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup white vinegar
• salt & freshly ground black pepper
• 800 ml of thick coconut milk (unfortunately light coconut milk doesn't work well with this recipe. You can add more coconut milk i)
• 1 chili (your choice)
• 1 lb papaya, peeled, seeds removed, properly cleaned and sliced to bite-sized pieces (proper cleaning of unripe papaya requires lightly squeezing the slices in salt to remove the bittern)

Directions

1. In a large pot, saute ginger, garlic, and lemon grass in oil.
2. Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the chicken pieces.
3. Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk. Then you can cover it and let it simmer for 30 minutes or until the coconut milk is half absorbed. Stir occasionally though to avoid burning it.
4. Add the slices of green papaya and the chili.
5. When the papaya is half done, add the remaining 400 ml of coconut milk, again stir in the first 10 minutes to avoid curdling. Simmer for another 20-30 minutes or until all the liquid is almost absorbed and the chicken pieces are falling off the bones.
6. Serve with lots of steamed rice.

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Chicken Arroz Caldo

Ingredients

• 1/2 kg stewing chicken, washed and cleaned, sliced to desired serving size
• 1/2 kg chicken liver, and gizzard washed and cleaned, sliced to bite-sized pieces
• 1 garlic clove, crushed
• 1 onion, chopped
• fresh ground pepper
• 1 teaspoon saffron thread, infused in
• 1 tablespoon boiling water
• 1 tablespoon thinly sliced gingerroot
• 1 bunch green onion, chopped
• 1/2 cup long-grain rice
• 1/2 cup glutinous rice
• 10 cups chicken broth
• 1 tablespoon cooking oil
• 2 tablespoons fish sauce
• lemon wedge, to serve (we use Kalamansi in the Philippines but it is not available in groceries outside the country)
• 5 hard-boiled eggs, sliced in wedges to serve
• 2 garlic cloves, minced (to be crisp fried for garnish)

Directions

1. Wash the mixed long-grain and glutinous rice and drain well.
2. Heat the cooking oil in a large heavy casserole.
3. Fry the minced garlic until crisp and toasted. Remove with a slotted spoon and set aside.
4. Add the ginger to oil and sauté until golden. Add the onion and continue sautéing until the onion is transparent. Add the crushed garlic and sauté till lightly browned.
5. Add the chicken pieces and the gizzard, lightly season with salt, fish sauce and pepper, cover and cook for 10 minutes.
6. Pour in the drained rice. Coat with oil and juices and continue stirring until translucent. Add the water infused saffron threads.
7. Pour in the broth, while stirring. Bring to a boil, stirring frequently, lower the heat, cover and simmer until the rice grains are soft and the chicken pieces are falling off the bones.
8. Adjust seasoning according to taste. Bring to a soft boil then add the liver. Simmer for 5 minutes. Do not overcook the livers.
9. Sprinkle with toasted garlic and chopped green onion. Serve hot with lemon and egg wedges on the side.

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Filipino Fried Chicken

Ingredients

• 1 (2-3 lb) whole chickens (cut into serving pieces or you can use just thighs or just drumsticks or just wings... J)
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon whole black peppercorn, crushed lightly
• 3/4 cup soy sauce
• 1 cup distilled white vinegar (or cane vinegar is better if you can get hold of one)
• 1 1/2 cups water
• oil, for deep-frying

Directions

1. In a large pan combine the chicken, garlic, peppercorns,bay leaves, soy sauce, vinegar and water and bring to a boil. Simmer uncovered over low heat until chicken is cooked through (25-35 minutes).
2. Remove chicken from pan and pat dry.
3. In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!).
4. Serve with rice.