In saucepan, cook chicken with salt, bagoong or patis and ginger for 20 minutes or until fat collects at bottom of pan. Stir occasionally.
Add water, cover and cook for about 2 1/2 hours or until chicken is tender.
Add papaya cubes and cook for another 10 to 15 minutes.
Serves 6.
arlic mixture before adding the chicken; cook together for 5 minutes
Fry the garlic in hot cooking oil until brown.
Add the ginger and chopped onions. Cook until soft.
Drop in pieces of chicken. Season with patis.
Cover and let simmer for 5 minutes.
Add the rice water, simmer until chicken is tender.
Add the sliced papaya and cook until papaya is tender.
Just before removing from the fire, season with salt and vetsin.
Add the sili leaves.
Serve hot.
Serves 8.
Saute garlic, onions, ginger and chicken.
Season with salt and ground pepper.
Simmer over moderate heat for 10 minutes.
Add water and bring to a boil.
Simmer for 25 minutes.
Add green spinach leaves and cook for 2 minutes.
Add yellow chilies and cook for 3 minutes.
Serve hot.
Serves 6.
Saute garlic, ginger and onion.
Add chicken.
Simmer until chicken is tender; add papaya.
Cook slightly until done but still firm.
Add salt and marungoy leaves prior to removing from fire. Then serve.
boil chicken until cook, drain then shred with a fork or hands.
in a large pot, add canola oil and saute onions, garlic, celery, carrots, black pepper until slightly translucent.
add chicken and cabbage, stirring until coated with oil.
add chicken broth (add water if needed), boil covered for 5-8 mins.
add evaporated milk and cream of mushroom.
boil for another 5 mins.
add fish sauce to taste ( adding 1 tbsp at a time, let boil, taste).
serve hot.
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
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.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
ntil blended. Stir in the chicken, beans, and chilies.
Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
few Tablespoons of the chicken stock. Stir until thickened, set
inutes.
Add chicken base and chicken stock.
While chicken stock mixture
owl, and blend well. Add chicken breasts, and let marinate for
In a large saucepan, combine the Basic Chicken Stock, bay leaf, peppercorns and the parsley and thyme sprigs and bring to a boil. Add the chicken breasts and simmer until just cooked through, about 20 minutes.
Transfer the chicken to a plate.
Strain the stock, return it to the saucepan and bring to a boil.