CHICKEN SOUP (PHILIPPINE STYLE)
Make and share this Chicken Soup (Philippine Style) recipe from Food.com.
Provided by PrincesaBunati
Categories For Large Groups
Time 1h20m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Cut the whole chicken in pieces. This will help it to cook faster! Boil chicken until cooked, then take them out and place them in a large bowl to cool. SAVE THE CHICKEN STOCK! (You will need this!)
- As you're waiting for the chicken to cool down, start preping your veggies.
- Slice the carrots in 3, dice the celery, dice the onion, and shred the cabbage. Set these all aside.
- Now that the chicken is cooled down, shred it.
- In a large stock pot, place 3/4 of a stick of butter into the pot to melt. Add the onions and cook until transparent, and then add the chicken and garlic powder to saute. When the chicken is all nice and aromatic with the onion and garlic --
- POUR the stock into the pot. (I told you that you would need this!).
- When it comes to a boil, add the carrots, celery, cabbage, macaroni (or shells) and chicken bullion. Mix it good!
- Add the remaining butter to the soup. It will look like OIL, but it is not. This brings out the flavor of the soup!
- Let simmer and when the macaroni (or shells) are all done, you're ready to eat it!
- We always add CARNATION EVAPORATED MILK for a creamer soup, but it's all up to you. Most people don't like to do that becuase they THINK it will spoil. It's NOT fresh milk! So you can add it!
- We usually serve this with GARLIC BREAD topped with Parmesan cheese!
- This will become a favorite in your house too!
Nutrition Facts : Calories 454.5, Fat 27, SaturatedFat 11.9, Cholesterol 97.6, Sodium 229.8, Carbohydrate 31.9, Fiber 2.7, Sugar 4.4, Protein 20.9
FILIPINO CHICKEN CHAYOTE
This is a wonderful chicken ginger soup that is served with rice. This is a traditional filipino dish in my house.
Provided by Mebriella
Categories Chicken
Time 1h15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and Accent.
- Bring to a boil and then simmer for 45 - 50 minutes.
- Add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy.
- Stir in the bok choy if using.
- Serve hot or on top of cooked jasmine rice.
- CROCK POT METHOD:.
- Add the cut up chicken, chicken broth, ginger, garlic, salt and Accent to the crockpot.
- Cook on low for 6 hours or high for 3 hours.
- Add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender.
- Serve hot or on top of cooked jasmine rice.
Nutrition Facts : Calories 481.2, Fat 22.9, SaturatedFat 6.6, Cholesterol 145.3, Sodium 1487.2, Carbohydrate 12.6, Fiber 3.5, Sugar 3.6, Protein 54.4
CHICKEN IN PINEAPPLE SAUCE (CHICKEN HAMONADO)
Pineapple is the main ingredient in this saucy Filipino dish and makes the chicken sweet, tender and tasty.
Provided by Liza Agbanlog
Categories Philippines Chicken Dinner Pineapple Soy Sauce Rice Kid-Friendly Small Plates
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine the chicken pieces with the fish sauce, lemon juice and pepper; toss to combine. Cover with plastic wrap and refrigerate for at least an hour. Drain the chicken and discard the marinade.
- Heat the oil in a Dutch oven or heavy-bottomed pan over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
- Add the chicken and sauté until no longer pink, about 5 minutes.
- Add the pineapple juice, sugar and soy sauce. Bring to a boil, reduce the heat to medium and simmer covered until the chicken is almost tender, about 20 minutes.
- Add the pineapple chunks with juice and continue to simmer until the sauce has reduced and the chicken is tender, about 20 minutes. Season to taste with salt.
- Serve with steamed rice.
HAWAIIAN PINEAPPLE CHICKEN
I love the sweet and tangy pineapple sauce. I serve this over rice and accompany it with green beans. This recipe was handed down to me from my mother-in-law many years ago.
Provided by HESSELMJ
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
- Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
- Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 520.6 calories, Carbohydrate 19.9 g, Cholesterol 161.7 mg, Fat 31.3 g, Fiber 0.4 g, Protein 38.6 g, SaturatedFat 11.4 g, Sodium 775.8 mg, Sugar 18.1 g
HAWAIIAN CHICKEN I
This was given to me by my best friend years ago and is a favorite of our family!
Provided by Barbara Childers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
- In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
Nutrition Facts : Calories 547.8 calories, Carbohydrate 63.2 g, Cholesterol 107.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 32.5 g, SaturatedFat 10.5 g, Sodium 5830.9 mg, Sugar 56.1 g
FILIPINO FRIED CHICKEN
I used to buy Filipino fried chicken back home in Hawaii from manapua trucks.
Provided by Hawaiian Deelit
Categories World Cuisine Recipes Asian Filipino
Time 8h30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine cornstarch, sugar, flour, salt, and monosodium glutamate in a large bowl. Add eggs, green onions, soy sauce, and garlic. Pat chicken dry and add to the sauce. Cover and refrigerate until marinated, 8 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil until golden brown, 15 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 364.3 calories, Carbohydrate 35.1 g, Cholesterol 119.2 mg, Fat 17.8 g, Fiber 0.9 g, Protein 15.3 g, SaturatedFat 4.4 g, Sodium 2018.7 mg, Sugar 10.6 g
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