Compiled Recipe – Fiesta Chicken Soup

Fiesta Chicken Soup

* 1 tbsp. (15 ml) butter
* 2 cloves garlic, minced
* 1 diced onion
* 2 tsp. (10 mL) chili powder
* 2 cups (500 mL) chicken stock
* ¼ cup (60 mL) tomato paste
* 2 tbsp. (30 mL) all-purpose flour
* 2 ½  cups (625 mL) milk
* 12 oz. (375 grams) boneless skinless chicken cut into ¾-inch (2 cm) pieces
* 1 cup (250 mL) broken corn tortilla chips (preferably baked)
* 1 cup (250 mL) corn kernels, thawed if frozen
* 1 pinch of salt
* hot pepper sauce
* 1 diced tomato
* ½ cup (125 mL) shredded Canadian Monterey Jack cheese
* chopped fresh coriander
* 1 diced red bell pepper

1) In a pot, melt butter over medium heat. Add garlic, onion, red pepper and chili powder; sauté for about 5 min or until softened. Stir in chicken stock and tomato paste and bring to a simmer.

2) Whisk flour into milk and stir into pot; stir in chicken. Cook, stirring often, for 5 to 10 min or until soup is slightly thickened and chicken is no longer pink inside.

3) Stir in tortilla chips and corn; cook for 2 min or until heated through. Season to taste with salt and hot pepper sauce. Sprinkle each serving with tomatoes, cheese and coriander.


Compiled Recipe – Kalderetang Manok

Kalderetang Manok

* 2 tbsp. cooking oil
* ½ tbsp. garlic, minced
* 1 medium red onion, chopped
* 1 medium carrot, sliced
* ½ kilo potatoes, peeled, quartered
* 1 kilo chicken, cut into 8 pieces
* 500 grams tomato sauce
* 1 (85 gram) can liver spread
* ½ cup cheddar cheese, grated
* 1 cup water
* ½ cup coconut cream
* 2 pieces red bell peppers, seeded, chopped
* ½ cup green peas, thawed
* salt (to taste)
* ground black pepper (to taste)

1)  Preheat a medium pot and add cooking oil. Sauté garlic and then onion until translucent.

2) Add carrots and then potatoes, and cook until browned. Remove from the pot, and set aside. In the same pot, add chicken and saute for around 10 minutes until browned.

3) Add in tomato sauce and liver spread, and let it simmer for 10 minutes.

4) Add the grated cheese; stir. Pour in water and coconut cream. Stir to mix. Return potatoes and carrots to the pot. Add bell peppers. Let it simmer for 10 minutes. Adjust to taste with salt and ground black pepper. Add green peas, and stir. Simmer until heated through. Serve while hot.


Compiled Recipe – Chicken Eggs Benedict

Chicken Eggs Benedict

* ½ cup butter, softened, divided
* 1 tbsp. all-purpose flour
* 1 ½ cup fresh milk
* ½ cup quick-melting cheese, grated
* 2 English muffins, sliced
* 2 cloves garlic, peeled, chopped
* 2 cups kangkong (water spinach)
* 1 ½ cup leftover chicken, sliced
* 4 large eggs
* water (as needed)
* salt (to taste)
* ground black pepper (to taste)

1) Make the Mornay sauce: Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour then milk. Cook until thickened. Add and melt quick melt cheese. Season with ground black pepper to taste. Keep warm.

2) Meanwhile, heat a frying pan over medium heat. Melt 4 tablespoons butter. Toast muffins, cut side down, in the melted butter, before flipping to toast the other side. Transfer to a plate.

3) Melt remaining butter. Cook garlic until just softened. Add kangkong and sauté until wilted. Season to taste. Top each muffin with kangkong then chicken slices. Set aside.

4) Meanwhile, in a frying pan with enough water to come ¾ up to the sides, heat water until just beginning to simmer. Lower heat. Break an egg into a cup and slide into the water. Cook until whites are set and yolk is still runny. Remove with a slotted spoon. Place on top of chicken. Repeat with remaining eggs.

5) Pour Mornay sauce on top. Serve immediately.



Compiled Recipe – Chicken Torta

Chicken Torta

* ¼ cup oil
* 2 large potatoes, about 4 cups, peeled, cubed
* 1 red onion, peeled, sliced thinly
* 2 cups chicken, leftover, cubed
* 1 large red bell pepper, seeded, cut into strips
* 6 large eggs
* ¼ cup fresh milk
* 1 tsp. curry powder
* 2 tbsp. fresh parsley leaves, roughly chopped
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to broil on 400◦F.

2) Heat oil in an 8-inch cast iron pan over medium heat, brushing oil up to the lip of the pan. Add potatoes and cook, stirring occasionally, until golden brown and softened. Season with salt and ground black pepper to taste; stir. Add onion and cook, stirring until translucent. Toss in chicken and red bell pepper and cook until heated through.

3) Meanwhile, beat eggs, milk, curry powder , ½ tsp. salt and ¼ tsp. ground black pepper, or to taste , in a  medium bowl. Pour into pan. Stir slightly to distribute through potatoes and chicken mixture. Cook until sides begin to set.

4) Sprinkle with parsley, then place in broiler and broil until top is set and edges begin to pull away from the sides. Remove from oven and slice into wedges. Serve while hot.



Compiled Recipe – Corn Chip Crusted Fried Chicken

Corn Chip Crusted Fried Chicken

* 1 (200 gram) bag corn chips
* 1 cup all purpose flour
* ½ lemon
* 2 large eggs
* 2 quarters chicken legs, quartered
* 2 fillets chicken breasts, halved
* oil (for frying)

1) In a deep sauté pan over medium heat, heat enough oil for pan frying.

2) Place corn chips in a blender. Process until finely ground. Transfer to a plate. Stir in flour and salt and pepper to taste.

3) Squeeze juice from lemon onto a shallow plate. Beat in eggs. Season with salt and pepper.

4) Season chicken with salt and pepper. Dip into egg, then into corn chip flour mixture. Set aside. Repeat with remaining chicken pieces.

5) Fry chicken in hot oil in batches until cooked through. Drain on a rack with paper towels. Serve with ketchup and rice.



Compiled Recipe – Chicken Asado with Tomatoes

Chicken Asado with Tomatoes

* 2 tbsp cooking oil
* 1 kilo chicken, cut into serving pieces
* ¼ cup calamansi juice
* 2 tbsp soy sauce
* 1 ½ cup tomato sauce
* 1 large onion, chopped
* 2 tomatoes, quartered
* 2 large potatoes, quartered
* 1 medium red bell pepper, cubed
* ½ tsp salt
* ½ tsp ground black pepper

1) In a medium-sized pan, pre-heat the oil and cook the chicken until browned on all sides.

2) Add the onions and sauté for 5 minutes on medium heat.

3) Pour in the tomato sauce and bring to a boil.

4) Add the soy sauce and calamansi juice then stir and simmer for 5 minutes.

5) Add the potatoes, red bell pepper and tomatoes and continue to simmer for 15 minutes. Season with salt and pepper.



Compiled Recipe – Chicken in Creamy Mushroom Sauce

Chicken in Creamy Mushroom Sauce

* 3 tbsp butter
* 1 tbsp cooking oil
* 1 kilo chicken, use thigh or drumstick cuts
* 2 tbsp flour
* 1 cup chicken stock
* 2 tbsp soy sauce
* 1 cup button mushrooms, sliced
* salt (to taste)
* pepper (to taste)

1) Melt butter in a pre-heated pan then add some cooking oil.

2) Brown chicken on all the sides then set aside.

3) Using the same pan, add the flour and mix until the butter and the flour are combined to make a roux.

4) Add the chicken stock or water then let it simmer for 5 minutes. Add the cooked chicken and button mushrooms.

5) Season with salt and pepper and let it simmer for 10 minutes. Serve warm.



Compiled Recipe – Buttermilk Fried Chicken with Coffee Glaze

Buttermilk Fried Chicken with Coffee Glaze

* 2 cups milk
* 2 tbsp vinegar
* 2 tsp salt
* 1 (1.3 to 1.5 kilo) chicken, cut into 8 pieces
* 2 ½ cups all purpose flour
* ½ cup yellow cornmeal
* 2 tbsp salt
* 1 tsp white pepper
* 1 tsp cayenne pepper
* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp paprika
* corn oil (for frying)
* 6 shots coffee, use espresso
* ½ tsp maple syrup
* ½ tbsp honey
* 2/3 cup catsup
* 2/3 cup butter

1) Pour milk and vinegar into a deep dish; let sit for 5 minutes. Add salt and stir.

2) Place chicken in milk mixture and marinate, covered, for at least 30 minutes or overnight in the refrigerator.

3) Make the breading: Combine all ingredients in a bowl and stir until well combined.

4) Heat oil in a deep frying pan to 360◦F. When oil is ready, dip chicken pieces, one at a time, into breading; toss to coat completely. Dip again in milk mixture and toss into breading.

5) Deep fry chicken until golden and reads 165 to 170◦F on a meat thermometer, about 10 to 12 minutes. Drain on a wire rack.

6) Make the sticky coffee glaze: Place all ingredients in a saucepan over medium low heat and simmer gently, stirring occasionally for 10 to 15 minutes. Let sauce cool slightly (Sauce will thicken as it cools.) Set aside and keep warm.

7) Toss chicken gently into sticky coffee glaze. (Note: Alternatively, you can drizzle or brush glaze on chicken.)


Compiled Recipe – Miso Honey Glazed Fried Chicken

Miso Honey Glazed Fried Chicken

* ½ cup miso, shinshu miso
* ½ cup honey
* ½ cup sake
* ¼ cup mirin
* 2 tsp Japanese soy sauce
* 1 tsp ginger, grated
* 1 to 2 tsp chili pepper sauce or garlic chili pepper sauce
* ground black pepper (to taste)
* 3 tsp cornstarch, dissolved in 1 tablespoon water
* canola oil (to fry)
* 1 kilo chicken pieces, bone-in
* salt (to taste)
* ground black pepper (to taste)
* 2 large eggs, beaten with 1 tablespoon water
* 2 cups all-purpose flour, seasoned with salt and freshly ground black pepper

1) Make the miso-honey sauce: Combine miso, honey, sake, ½ cup water, mirin, soy sauce, ginger ang garlic chili pepper sauce, if using, in a saucepan over medium low heat. Simmer for about 5 minutes and stir to combine. Season to taste with salt and pepper. Add cornstarch and cook until mixture thickens, about 1 minute. Set aside and keep warm.

2) Heat 2 inches oil in a deep, heavy bottomed pan until temperature registers 300◦F on a deep fry thermometer.

3) Pat chicken dry. Season with salt and pepper. Working in batches, dip chicken in egg then dredge, shaking off excess. Dip in egg then dredge in flour again. Fry chicken, turning once, until golden and almost cooked through, about 5 to 7 minutes. Drain on paper towels.

4) Heat oil to 350◦F. Fry chicken again until crisp, about 2 minutes. Drain on paper towels then transfer to a large bowl.


Compiled Recipe – Chicken Barbecue Sticks

Chicken Barbecue Sticks

* ½ kilo chicken thighs, or chicken breast fillets, skins removed
* ½ cup barbecue marinade, store-bought
* ½ tsp salt
* 1 tsp Spanish paprika
* 1 tbsp honey
* 1 tbsp vanilla extract
* 1 tbsp brown sugar
* 1 tbsp chili-garlic sauce
* 1 cup mayonnaise
* 1 tbsp yellow mustard
* 1 tsp lemon juice

1) Cut boneless chicken into large cubes. Set aside in a bowl.

2) In a bowl, whisk barbecue marinade, salt, paprika, honey, vanilla, sugar and chili garlic sauce until well combined. Pour over chicken. Mix and chill overnight, or at least 2 hours.

3) Meanwhile, make dip: In a medium bowl, mix all dip ingredients together. Season with salt and ground pepper to taste. Chill until ready to serve.

4) Pre-heat a charcoal grill.

5) Skewer chicken chunks with soaked bamboo sticks. Place on the grill and let stay until cooked through on both sides. Serve while hot with mustard-mayo dip.