Adobong Manok sa Gata

Adobo is a Spanish word which means seasoning or marinade. It can be a general term of marinated dishes. This recipe is very common and popular dish here in the Philippines reason maybe it is considered as the Philippine National Food.

Adobo has a different versions of cooking available nationwide. It can be pork adobo, chicken adobo or a combination of this two. The dish originated from the northern part of the Philippines. It has been developed commercially and adapted to other foods.

Adobong Manok sa Gata (Chicken Adobo In Coconut Milk) is another version to the traditional Chicken Adobo. A freshly squeezed gata or coconut milk, hot chili pepper and sometimes some atsuete is added to give the dish some color.

Here are the ingredients of our chicken recipe, Adobong Manok sa Gata;

1 kilo chicken, cut into serving pieces
¼ teaspoon salt
¼ cup soy sauce
¼ teaspoon peppercorn
1 head garlic, minced
½ cup vinegar
1 cup thick coconut milk
2-3 pieces long green chili

This chicken recipe is so easy to cook. All you need to do is to combine the first 6 ingredients in a saucepan. Bring to a boil then simmer until the chicken is tender. Add coconut milk and long green chili. Cook for about 5-10 minutes or until the sauce thickens, serve hot.

Still looking for other recipes for chicken? Try these chicken recipes available for you that you’ll surely love.
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Superb Creation Spiced Wings, Nuts and Popcorn.

Hello!!! It's been a long time that I wasn't able to update my recipe hotline. Well, It's just that I was busy with my personal blog but starting today, I'll see to it that I'll be posting more recipe's now since the holiday season is fast approaching.

I'll be posting recipe's from the San Miguel Pure Foods Culinary Center News Letter dated July-Sept 2007. One of their recipes that you can offer this Christmas Season or during New Year would be the Superb Creation Spiced Wings, Nuts and Popcorn. Here's what you need;

Ingredients:

Spice Mixture:
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp cayenne pepper
1/4 tsp turmeric powder
1/4 tsp cumin
1/4 tsp cinnamon powder
1 tsp sugar

1/2 kilo Magnolia Chicken Station, Cut ups, wings
1/2 cup Purefoods Baron all Purpose Flour
1 cup cooked microwavable popcorn, plain
1/4 cup walnut
1/4 cup pecan
1/4 cup cashew
1 tbsp peanut oil
2 tsp Magnolia Gold Butter, clarified
1 tsp salt and
Magnolia Nutri-Oil, for deep frying

Procedure:

1. In a bowl, combine spiced mixture ingredients. Mix well, set aside.
2. Coat chicken wings with flour. Heat oil and deep fry chicken until golden brown. Drain and set aside.
3. Cook popcorn in microwave according to directions. Transfer to a bowl, mix together with nuts. In a saute pan, heat peanut oil and clarified butter over medium heat. Toss separately chicken wings and popcorn mixtures
4. Drizzle with spiced mixture before serving.

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Talunang Manok

This is my first time to hear this kind of recipe. I haven't tasted this one either, well, I got this recipe from one of my cosmopolitan magazine. According to Chef Jun Jun de Gusman of Cafe Ysabel, the secret of this tasty chicken is in the simple but carefully concocted sauce.

You will need:

1 kilo chicken, chopped into serving pieces

1/2 cup Golden Fiesta cooking oil

2 tablespoons minced garlic

2 onions sliced

3 tablespoons Datu Puti Vinegar

2 tablespoons finely chopped ginger

2 tablespoons Datu Puti Soy Sauce

1 cup water

1 cube chicken stock

1 tablespoon Datu Puti Patis

Freshly ground pepper

1. Saute garlin and onions in oil until onions are translucent. Add chicken and cook on each side.

2. Add Vinegar and ginger and without stirring, let mixture come to a boil.

3. Mix weel. Add soy sauce, water and chicken stock. Once stock is dissolved, taste sauce and adjust seasoning with patis and pepper.

4. Let mixture come to a boil and remove from heat. Serve with rice.

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FIESTA CHICKEN AND RICE

Welcome Back Recipe!!!

Hi!!! Long time no post! Well, I was very busy reason why I wasn't able to update my kusina. I'll make it a point that i'll update this as often as possible. For those who loved chicken here's another recipe that you may try courtesy of Del Monte.

4 skinless, boneless chicken breast halves
1 Tbsp. oil
1 can (14-1/2 oz.) DEL MONTE® Diced Tomatoes with Mild Green Chilies
1 can (15-1/4 oz.) DEL MONTE Whole Kernel Corn, drained
1/2 tsp. ground cumin
1-1/2 cups instant white rice


Procedure:

Cook chicken in hot oil in large skillet until no pink remains, turning once (about 10 minutes).

Stir in undrained tomatoes, corn, cumin and 1 cup water. Bring to boil.

Stir in rice. Cover and remove from heat. Let stand 5 minutes. Stir before serving. Garnish with fresh cilantro, if desired.

Variation:

Substitue 12 oz. sliced smoked sausage in place of chicken. Or, try other Del Monte Vegetables such as Fiesta Corn®.

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Chicken Cacciatore

By: Kraft Kitchen

Ingredients:

1/4 cup Kraft Zesty Italian Dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced
(about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked


Directions:

HEAT dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.

PLACE mushrooms, onions, peppers and garlic in slow cooker; top with the chicken. Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid. Cook on LOW for 6 to 8 hours (or on HIGH for 5 hours).

COOK rice as directed on package. Serve chicken mixture overthe rice.

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Chicken Adobo in Coconut Milk

Ingredients:

1 kilo chicken cut into parts

1/4 teaspoon salt
1/2 cup soysauce
1 cup white vinegar
1 1/2 garlic chopped
3 pcs. chili pepper
1 cup coconut milk (first squeeze)
2 tablespoons oil
1/2 teaspoon peppercorn

Procedure:

1.In a deep skillet, brown chicken in oil.
2.Add salt, soysauce, peppercorn, garlic and vinegar.
3.Bring to a boil, lower the fire and cook uncovered for 10 minutes.
4.When it gets too dry just add 1/2 cup of water.
5.Cover and let simmer until chicken becomes tender.
6.Pour coconut milk and chilli pepper.
7.Cook for a few more minutes to thicken the sauce.

Serve hot.

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