POULTRY RECIPES

CHICKEN CURRY

Estimated cooking time: 40 minutes

 

Chicken Curry Ingredients:

  • 1 Kilo chicken cut to pieces

  • 2 to 3 pieces of potatoes, quartered

  • 2 to 3 pieces of carrots, cut to pieces

  • 1 big red bell pepper cut into 1"x1" squares

  • 1 big green bell pepper cut into 1"x1" squares

  • 2 mid-sized onions, chopped

  • 1 bulb of garlic, minced

  • 1 thumb-sized ginger, pounded then sliced

  • 2 cups coconut milk

  • 2 to 3 tablespoons of curry powder

  • 1 teaspoon chili powder or minced chili (optional)

  • 4 tablespoons cooking oil

  • Salt and pepper to taste

Chicken Curry Cooking Instructions:

  • In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.

  • In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.

  • Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.

  • Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.

  • Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.

  • Serve hot with steamed rice.

Cooking Notes:

  • Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.

  • Use fish sauce (patis) instead salt when available.

CHICKEN AFRITADA

Estimated cooking time: 50 minutes

 

Chicken Afritada Ingredients:

  • 1 kilo chicken, cut into pieces

  • 5 pieces potatoes, peeled and halved

  • 1 red onion, diced

  • 1 head garlic, minced

  • 1 green bell pepper, sliced into strips

  • 1 red bell pepper, sliced into strips

  • 2 cups pork or chicken stock (broth)

  • 1 cup tomato sauce

  • 2 tablespoons of patis (fish sauce)

  • 3 tablespoons of cooking oil

Chicken Afritada Cooking Instructions:

  • In a cooking pot or wok, heat oil.

  • Sauté garlic and onions.

  • Add chicken and slightly brown.

  • Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

  • Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

  • Add the green and red bell peppers, simmer for an additional minute or two.

  • Salt and pepper to taste

  • Serve this chicken recipe hot with steamed rice.

CHICKEN PASTEL

Estimated cooking time for this chicken recipe: 1.5 hours

Ingredients:

  • One 1 1/2 kilo chicken, cut in pieces

  • One can (14 ounces) Vienna sausage, sliced

  • 3 potatoes, diced

  • 1 carrot, diced

  • 1 up mushrooms, cut in half

  • 1 green bell pepper, sliced in strips

  • 1/2 cup sweet peas

  • 1 onion, minced

  • 1/4 cup grated cheese

  • 1 cup margarine

  • 2 cups chicken stock (broth)

  • 1/2 cup evaporated milk

  • 4 tablespoons soy sauce

  • 1 lemon extract (juice)

  • 1 egg, beaten

  • Salt and pepper to taste

Pie Crust

  • 2 cups flour

  • 1/2 cup corn oil or vegetable oil

  • 1 teaspoon salt

  • 1/4 cup of water

Instructions:

  • In a bowl, marinate chicken lemon juice and soy sauce for an hour.

  • In a skillet, melt margarine and brown chicken, set aside.

  • Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

  • Transfer to a baking dish.

  • Pre-heat oven to 450 degrees Fahrenheit.

  • On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

  • On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

  • Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

  • Bake until golden brown (about 15 minutes).