an, and then nestle the chicken thighs, skin side down, into
rom a recipe in Philippine Recipes Made Easy, by Violeta A
rge mixing bowl combine thawed chicken, water and salt.
he ingredients and marinate the chicken for 2 hours or overnight
sealable plastic bag. Add chicken and seal bag, pressing out
Place chicken in large frying pan.
Combine all ingredients except Chicken Breast. Thoroughly mix the
BROWN CHICKEN ON SKILLET.
ADD ALL INGREDIENTS.
BRING TO A BOIL.
THEN PUT ON LOW HEAT FOR ABOUT 30 MINUTES OR UNTIL CHICKEN IS NO LONGER PINK TURN CHICKEN A COUPLE TIMES.
READY TO SERVE.
SAUCE GOES PERFECT OVER RICE.
Put chicken thighs in the Crock-pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 8 hours or until chicken falls apart. Serve over rice with broccoli as a side dish.
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
In an 8\" x 8\" piece of cheese cloth add pepper corns, pickling spice and clove of garlic and wrap and tie with a piece of string.
In a 10 quart stockpot add all of the ingredients and bring the mixture to a rolling boil; add in the chicken pieces and return back to a boil and reduce to a low simmer for 30 minutes. Cover and turn off the heat for 15 minutes longer. Taste the stock and salt and pepper if needed. Serve over hot rice.
Combine chicken, vinegar, 1 tablespoon of the garlic, bay leaves, soy sauce and salt and pepper to taste.
Boil, then simmer, uncovered, for about 10 minutes or until tender.
If the sauce is reduced, add about 1/2 cup water.
Simmer, covered, until done (about 30 minutes more).
Remove meat from sauce.
Saute remaining garlic, in a skillet, in the oil, for a more pronounced flavor.
Add the chicken and fry until light brown.
Add the adobo sauce.
Serve with white rice.
egrees F.
Rub the chicken with the olive oil, salt
Mix vinegar, soy sauce, pepper, garlic, and chili peppers.
Marinade chicken in vinegar mixture for 2 to 3 hours.
BBQ or grill chicken until it is almost cooked through.
While you are grilling the chicken, remove the minced garlic from the marinade and saute it in the olive oil.
Add the chicken to the garlic.
Add the rest of the marinade to the chicken and garlic.
Boil until chicken is cooked through and the marinade is reduced to 1/2.
ss the chicken with the
Clean the chicken and cut into pieces.
Add the salt, minced garlic and pepper to the chicken.
Put in a kettle and add the bay leaf, vinegar and water.
Cover and let simmer until the chicken is tender and the liquid is partially evaporated.
(Filipinos let most of the liquid evaporate; my family prefers to save some to use as gravy with our rice.)
Take the tender chicken pieces and stir-fry them in a little oil.
If you like, remove skin from chicken.
Rub pepper into chicken.
Place in a non-aluminum pot.
Mix vinegar and soy sauce together and pour over chicken.
Mix a second batch of vinegar and soy sauce and pour over chicken.
Pour the water over the chicken. (If the chicken is not covered, add just enough water to cover.) Add bay leaves and other spices, if desired.
Bring to boil. Reduce heat and simmer until tender.
Serve with rice.
ot over medium heat. Cook chicken thighs in hot oil until
eat, and pan-fry the chicken drumsticks and thighs until golden
75\u00b0F.
Coat the chicken with the 1 teaspoon olive