Chicken Afritada Recipe

Chicken Afritada Recipe
This is a recipe for Filipino Afritadang Manok.

Ingredients
1 ½ lbs. Chicken cut into serving pieces
2 piece potato cubed
1 piece carrot sliced
8 oz. tomato sauce
3 pieces hotdog sliced
½ cup green peas
3 pieces bay leaves
1 piece red onion chopped
2 teaspoons garlic minced
3 cups chicken broth
½ teaspoon sugar
3 tablespoons cooking oil
Salt and ground black pepper to taste
Instructions
Heat the oil in a cooking pot. Saute onion and garlic until the onion softens.
Add chicken. Cook for 30 seconds. Turn it over and cook the other side for another
30 seconds.
Pour tomato sauce and chicken broth. Cover. Let boil.
Add dried bay leaves. Cover the cooking pot. Continue to cook in medium heat for
30 minutes.
Add hotdogs and carrot. Cook for 3 minutes.
Add potato. Cover the pot and cook for 8 minutes.
Add green peas. Cook for 2 minutes.
Season with salt and ground black pepper
Serve!
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Hospitality Institute of America-Philippines Inc.
2F UCRB, 1985 C.M. Recto Ave, Sampaloc, Manila, Philippines
Chicken Paksiw
Leftover fried chicken cooked in liver sauce with vinegar.
Ingredients
1 lb. leftover chicken cut into pieces
1 piece Knorr Chicken Cube
1 cup lechon sauce
5 cloves garlic chopped
1 piece onion chopped
1 teaspoon whole peppercorn
4 pieces dried bay leaves
1/2 cup white vinegar
1/4 cup sugar
1 cup water
Salt to taste
Instructions
Heat oil in a pan. Saute onion and garlic.
Once the onion softens, add chicken. Stir and saute for 1 minute.
Pour the lechon sauce into the pan and then add vinegar. Let the mixture boil
before stirring.
Pour water into the pan. Let it boil.
Add Knorr Chicken Cube, bay leaves, and whole peppercorn. Stir. Cover the pan
and then adjust the heat to the lowest setting. Continue cooking for 35 minutes.
Take the cover off the pan. Continue cooking until the sauce evaporates and
reduces to half.
Add sugar and then season with salt.
Transfer it to a serving bowl and serve with warm rice. Share and enjoy!
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Chicken Igado Recipe
Chicken liver and heart stewed in vinegar and soy sauce with bell pepper and green
peas.
Ingredients
1 lb chicken liver
1 lb chicken heart sliced into half
1 cup green peas
1/2 cup carrots Julienne
1 piece red bell pepper cut into strips
5 cloves garlic crushed
4 tablespoons soy sauce
5 tablespoons vinegar
1 cup water
Salt and pepper to taste
Instructions
Heat 3 tablespoons of oil in a cooking pot. Pan-fry chicken liver for 2 minutes. Turn
it over and fry the opposite side. Transfer the fried liver on a clean plate. Set aside.
Note: There will be liquid coming out of the liver. Let it evaporate completely and
continue frying until the liver turns light brown. Do the same step until the liver is
completely cooked. Do not over fry it though to keep it from tasting bitter.
Wipe the same pan with a clean paper towel to remove most of the liver residue.
Heat remaining cooking oil. Saute garlic until it starts to brown. Add onion and
continue sautéing until it softens.
Add chicken heart. Saute for 2 minutes.
Pour soy sauce and vinegar into the pot. Cover the pot and let the mixture boil.
Cook for 1 minute.
Add bay leaves and water. Cover the pot. Continue cooking using low to medium
heat for 35 minutes. Note: add more water if needed.
Put the fried liver into the pot. Stir. Cover and cook for 3 minutes.
Add carrot, bell pepper, and green peas. Cover and continue cooking for 2 minutes.
Season with salt and ground black pepper.
Transfer to a serving plate. Serve and enjoy!
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Sweet and Sour Chicken Meatballs
Ground chicken meatballs cooked in sweet and sour sauce.
Ingredients
1 lb. ground chicken
1/2 cup breadcrumbs
1 piece egg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
¼ cup cooking oil
Sweet and Sour Sauce ingredients:
1 ¾ cups water
4 tablespoons banana ketchup
5 tablespoons white sugar
4 tablespoons white vinegar
¼ cup bell pepper Julienne
2 tablespoons onion sliced
3 tablespoons carrot Julienne
1 1/2 tablespoons cornstarch diluted in 2 tablespoons water
A few drops of Knorr Liquid Seasoning
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Pineapple Chicken Afritada
Chicken stew with pineapple, potato, and carrots.
Ingredients
2 lbs. chicken cut into serving pieces
1 piece Knorr chicken cube
8 ounces tomato sauce
8 ounces pineapple chunks in can
1 piece potato diced
1 piece red bell pepper cut into squares
1 piece green bell pepper cut into squares
1 cup water
Fish sauce and ground black pepper to taste
Instructions
Heat oil in a pan. Add garlic. Continue cooking while stirring until it starts to turn
golden brown in color.
Add onion. Saute until it softens.
Add chicken. Cook each side for 1 minute or until the color turns light brown.
Pour the tomato sauce, juice from pineapple chunks, and water into the pan. Stir.
Cover the pan.
Once the liquid starts to boil, add Knorr Chicken Cube and bay leaves. Cover the
pan and then adjust the heat to a low setting. Continue cooking for 18 minutes.
Use a kitchen tong to turn the chicken pieces over. Continue cooking the opposite
side for 12 minutes.
Add pineapple, potato, and carrot. Cook for 10 minutes.
Season with fish sauce and ground black pepper.
Add bell pepper. Cook for 3 to 5 minutes.
Transfer to a serving bowl. Serve and enjoy!
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Chicken Kare-kare sa Gata
Boneless Chicken with vegetables cooked in coconut milk and peanut sauce.
Ingredients
1 1/2 lbs. chicken cut into serving pieces
1 cup ground peanuts
2 bunches baby bok choy
1 piece eggplant sliced
8 pieces snake beans
2 teaspoons paprika
1 teaspoon turmeric powder
1/4 cup bagoong alamang
3 cups coconut milk
Ground black pepper to taste
1 teaspoon salt
Instructions
Rub salt all over chicken pieces. Let it stay for 5 minutes.
Heat 3 tablespoons oil in a cooking pot. Pan-fry chicken for 2 minutes per side.
Remove from pan. Set aside.
Add remaining oil. Saute garlic and onion until the latter turns translucent.
Pour-in coconut milk. Let boil. Add paprika and turmeric powder. Stir.
Add chicken. Cover the pot and let the sauce boil.
Add Knorr Chicken Cube. Set heat between low to medium. Continue cooking for
25 minutes.
Add peanut paste. Stir until paste is completely diluted.
Put the eggplant, snake beans into the pot. Cover and cook for 5 to 8 minutes. Add
bok choy. Cook for 3 minutes.
Season with ground black pepper.
Transfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!
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Spicy Sotanghon Chicken Soup
Ingredients
1 1/2 lb. chicken cut into serving pieces
2 stalks lemongrass chopped
1 piece red onion sliced
8 pieces Thai chili pepper
2 cloves garlic
2 thumbs ginger
1 tablespoon patis
1/2 cup green onions sliced
2 ounces sotanghon
4 cups water
1/4 teaspoon ground white pepper
Instructions
Combine garlic, onion, ginger, lemongrass, and chili. Crush the ingredients using a
mortar and pestle tool or a food processor. Set aside.
Heat oil in a cooking pot. Saute the crushed ingredients for 1 minute.
Add chicken. Saute until outer part turns light brown.
Pour-in water. Let boil.
Add Knorr Chicken Cube. Cover the pot. Continue cooking using low to medium
heat for 30 minutes.
Add sotanghon. Cook for 3 minutes.
Add green onions and season with patis and ground white pepper.
Transfer to a serving bowl. Serve.
Share and enjoy!
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Pininyahang Manok
Ingredients
2 lbs chicken cut into serving pieces
12 ounces pineapple chunks canned
2 pieces tomato chopped
1 cup bell pepper cut into thick strips
1 piece carrot wedged
2 1/2 tablespoon fish sauce patis
1/2 cup fresh milk
2 tablespoon garlic minced
1 piece onion sliced
2 tablespoon cooking oil
Instructions
Marinate the chicken in pineapple juice/concentrate (derived from the can of
pineapple chunks) for 20 to 30 minutes
Pour the cooking oil in a cooking pot / casserole then apply heat
Sauté the garlic, onion, and tomatoes
Put-in the chicken and cook until color of the outer part turns light brown
Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
Add the pineapple chunks and simmer until the chicken is tender and half of the
liquid evaporates (about 20 to 30 minutes).
Put-in the carrots and simmer for 5 minutes
Add the bell pepper and fish sauce then simmer for 3 minutes
Remove from the cooking pot / casserole and transfer to a serving dish.
Serve hot. Share and enjoy!
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Pininyahang Manok sa Gata
Chicken with pineapple, carrots, and bell pepper stewed in coconut milk.
Ingredients
14 oz. can pineapple chunks
1 piece red bell pepper sliced
1 piece green bell pepper sliced
1 cup coconut milk
1 1/2 tablespoons fish sauce
2 pieces carrots sliced diagonally
1 piece onion diced
1 piece tomato diced
1 teaspoon minced garlic
Instructions
Marinate the chicken in the pineapple juice from the canned pineapple chunks for
30 minutes to 2 hours.
Heat the cooking oil in a pan.
Saute the onion, tomato, and garlic.
Add the ground black pepper. Stir.
Add the chicken pieces one-by-one. Cook until the color turns light brown. Flip the
chicken to cook the other side.
Pour the pineapple juice marinade on the pan. Let boil.
Add the coconut milk. Stir. Cover and simmer for 40 minutes or until the chicken
is tender.
Add the fish sauce and pineapple chunks. Cook for 5 minutes.
Put-in the carrots. Cook for another 5 minutes.
Add the bell peppers. Stir and cook for 3 minutes.
Transfer to a serving plate.
Serve. Share and enjoy!
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Chicken Feet in Oyster Sauce with Salted Black Beans
Tender dimsum chicken feet with oyster sauce and tausi
Ingredients
1 1/2 lbs. chicken feet cleaned
2 tablespoons oyster sauce
2 1/2 tablespoons salted black beans tausi
2 tablespoons Mirin or 1/2 teaspoon brown sugar
2 teaspoons chili garlic oil
2 cups water
1 1/2 cups cooking oil
Instructions
Heat oil in a cooking pot. Fry chicken feet for 3 minutes per side. Remove and set
aside.
Heat 3 tablespoons oil in a pressure cooker. Saute garlic and onion until onion
softens.
Add chicken feet. Cook for 1 minute.
Add oyster sauce and water. Pressure cook for 18 minutes.
Pour mirin (or brown sugar) and add salted black beans. Continue cooking until
the sauce reduces to half.
Add some chili garlic oil. Stir.
Transfer to a serving bowl. Serve and enjoy!
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Killer Chicken Adobo
Insanely delicious Filipino Chicken Adobo cooked with lemon lime soda.
Ingredients
1 piece Knorr Chicken cube
2 cups lemon lime soda
1/4 cup soy sauce
1 head garlic
2 teaspoons whole peppercorn
Instructions
Combine chicken, soy sauce, and 1 cup lemon lime soda. Mix. Marinate for at least
30 minutes.
Heat oil in a pan. Pan-fry marinated chicken for 1 minute per side. Remove from
the pan. Set aside.
Using the remaining oil, sauté garlic until it browns. Put the pan-fried chicken
back into the pan. Add remaining marinade, lemon lime soda, whole peppercorn,
and dried bay leaves. Let boil.
Pour-in vinegar. Let the mixture boil. Stir.
Add Knorr Chicken Cube. Cover and reduce heat between low to medium. Cook for
20 minutes.
Remove the cover of the pan. Adjust heat to medium. Continue cooking while
stirring every few minutes until the sauce evaporates.
Transfer to a serving plate. Serve. Share and enjoy!
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Chicken Sotanghon Soup with Malunggay at Sayote
Chicken noodle soup using vermicelli with moringa leaves and sliced chayote. This
healthy soup dish can be enjoyed as it is or as a main dish with rice. 1 lb. Chicken
breast
Ingredients
1 lb. Chicken breast
1.3 oz. Sotanghon
1 ½ cups malunggay leaves
1 piece sayote sliced
8 cups water
Patis and ground black pepper to taste
Instructions
Boil water in a cooking pot. Add chicken. Cover and continue boiling for 18
minutes. Remove chicken from the pot and let it cool down. Save the chicken stock
for later.
Separate the bone from the meat and then shred. Set shredded chicken aside.
Heat oil in a cooking pot. Add crushed garlic right away. Continue cooking the
garlic until it turns light brown.
Add onion. Sauté until it softens.
Add sayote. Cook for 1 minute.
Put shredded chicken into the pot and pour-in chicken stock. Cover the pot and let
the liquid boil.
Add Knorr Chicken Cube. Stir and add the sotanghon noodles. Cook until noodles
are soft.
Add malunggay leaves. Cook for 1 minute.
Season with patis and ground black pepper. Transfer to a serving bowl. Share and
enjoy!
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Chicken Potato Salad
Easy chicken and potato salad with carrots and green peas.
Ingredients
8 ounces chicken breast boneless
1 ¼ cups Lady's Choice Mayonnaise
4 pieces potato
1 piece carrot
1 cup green peas frozen
2 ½ tablespoons sweet relish
½ teaspoon onion powder
½ cup sharp cheddar cheese shredded
½ teaspoon sugar
¼ teaspoon ground black pepper
Salt to taste
Water for boiling
Instructions
Boil water in a pot. Add potato. Boil for 5 minutes.
Add carrot. Boil for 10 minutes. Remove potato and carrot from the pot. Place in a
clean bowl and let it cool down.
Add frozen green peas into the pot with boiling water. Boil for 1 minute. Remove
and set aside.
Add chicken into the pot. Boil for 15 minutes. Set aside.
Slice potato, carrot, and chicken into cubes. Set aside.
Make the salad dressing by combining Lady’s Choice Mayonnaise, pickle relish,
onion powder, ground black pepper, sugar, and salt in a bowl. Mix well.
Combine potato, carrot, peas, and chicken with the salad dressing and then add
shredded cheddar cheese. Toss until well blended.
Refrigerate for at least one hour. Serve. Share and enjoy!
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Adobong Manok sa Gata
Classic Filipino chicken adobo stewed in coconut milk. This rich and creamy adobo
version is perfect to have with warm rice.
Ingredients
1 ½ lbs chicken cut into serving pieces
2 cups coconut milk
½ cup white vinegar
¼ cup soy sauce
6 cloves garlic
5 pieces bay leaves dried
Instructions
Heat oil in a pan.
Crush the garlic, and then saute until it starts to brown.
Fry the chicken for 1 to 1 ½ minutes per side.
Pour soy sauce and vinegar. Cover the pan. Let boil. Flip the chicken pieces
afterwards. Continue cooking for 5 minutes.
Add whole peppercorn and bay leaves. Pour coconut milk. Stir and then let the
mixture boil.
Add Knorr Chicken Cube. Stir and cover the pan. Adjust heat to low. Cook for 20
minutes.
Remove the cover and continue to cook until sauce reduces to desired amount.
Serve with warm rice. Share and enjoy!
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Chicken Adobong Puti
Ingredients
1 1/2 lbs chicken cut into pieces
1 cup coconut vinegar
1 1/2 cups water
1 teaspoon crushed pepper
5 cloves garlic
1 teaspoon sugar
Instructions
Arrange chicken in a large bowl. Add black pepper, garlic, and coconut vinegar. Mix
well. Marinate for at least 30 minutes.
Separate the marinade ingredients from the chicken. Heat oil in a pan. Fry each
chicken piece for 1 ½ minutes per side. Remove from the pan, and then place on a
clean plate. Set aside.
Using the remaining oil, saute garlic for 20 seconds. Add the pan-fried chicken.
Pour the remaining marinade ingredients and add water. Let boil.
Add Knorr Chicken Cube and bay leaves. Cover the pan and adjust heat between
low and medium. Cook for 20 minutes. Add more water if needed.
Flip the chicken using a pair of kitchen tongs. Season with sugar and salt as
needed. Cook for 5 minutes.
Transfer to a serving plate. Serve with warm rice. Share and enjoy!
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Chicken Caldereta
Spicy Filipino Chicken stew with tomato, carrots, and potato.
Ingredients
907.18 g chicken cut into pieces
2 pieces carrots wedged
2 pieces potato cubed
226.8 g tomato sauce
2 pieces bell pepper sliced
4 tablespoons liver spread
1 piece tomato cubed
3 pieces chili pepper chopped
3 tablespoons cheddar cheese grated
375 g water
Instructions
Start by pan-frying the potato and carrots. Heat oil in a pan. Add potato. Fry each
side for 1 minute. Remove from the pan and put in a bowl lined with paper towel.
Set aside. Do the same thing with the carrots.
Using the remaining oil, fry the chicken for 1 ½ minutes per side. Remove from the
pan. Set aside.
Saute onion and garlic. Add tomato. Continue to saute while stirring until tomato
and onion softens.
Add chicken and pour-in tomato sauce and water. Let boil.
Stir and then add Knorr Chicken Cube and chili pepper. Cover the pan. Cook
between low to medium heat for 15 minutes.
Turn the chicken pieces over to equally cook the opposite side. Add liver spread.
Stir. Cover and cook for 20 minutes.
Add bell peppers and cheese. Cook for 3 minutes.
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Put the carrots and potatoes into the pan. Continue to cook for 5 to 7 minutes.
Season with salt and ground black pepper. Serve. Share and enjoy.
Creamy Garlic Parmesan Chicken with Mushrooms

Low-fat chicken breast slices cooked in a creamy garlic cheese sauce with fresh
mushrooms.
Ingredients
1 lb. chicken breast boneless
28 g Knorr SavorRich Chicken
1 ½ cups fresh mushroom sliced
½ cup Parmesan cheese grated
4 cloves garlic minced
3 tablespoons all-purpose flour
2 ½ cups milk
3 tablespoons butter
Ground black pepper to taste
Instructions
Slice the boneless chicken breast into thin pieces. Brush Knorr savorRich chicken
seasoning all over the chicken. Let it stay for 15 minutes.
Heat oil in a pan. Fry the chicken for 4 1.2 minutes per side. Transfer the chicken
to a plate afterwards. Set aside.
Start to make the creamy sauce by melting butter on the same pan the chicken was
cooked. Saute mushrooms for 2 minutes. Add garlic and continue to cook for 30
seconds.
Gradually add all-purpose flour. Continuously stir until lumps form.
Slowly pour around ¾ of the total milk amount. Stir until the cream sauce becomes
smooth. Add Parmesan cheese. Stir.
Pour remaining milk while stirring. Season with ground black pepper.
Put the chicken back into the pan. Cover and cook between low to medium heat for
3 minutes.
Transfer to a serving plate. Serve with your favorite side.
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Chicken Mami
Filipino Chicken Noodles Soup
Ingredients
12 oz. chicken breast bone-in
1 lb. fresh noodles
2 cups Napa cabbage chopped
3 eggs boiled
1 cup carrot julienne
1 cup green onion chopped
1 piece onion wedged
1 head garlic crushed
2 quarts water
1/2 cup cooking oil
Instructions
Combine chicken breast, onion. And 2 quarts water. Let the water boil.
Add Knorr Chicken Cube. Continue to boil for 40 minutes between low to medium
heat.
While the chicken is cooking, prepare the toasted garlic. Combine crushed garlic
and cooking oil in a small pan or pot. Turn the heat on and cook slowly while
stirring until garlic browns. Filter the garlic using a kitchen sieve. Note: Save the oil
to cook other dishes
Heat 1 quart water in a small pot. Let boil. Add fresh noodles. Cook for 1 minute.
Discard water. Arrange noodles in serving bowls, including Napa cabbage, carrot,
and egg.
Once the chicken cooks completely, remove from the pot. Separate the meat from
the bone and let it cool down. Slice the chicken into serving pieces.
Arrange the noodles, vegetable, and chicken in a serving bowl. Pour hot broth and
top with chopped green onions and toasted garlic. Serve. Share and enjoy!
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Chicken Alfredo
Fettuccine pasta with chicken in creamy white sauce.
Ingredients
12 ounces boneless chicken breast
1 lb. fettuccine cooked according to package instructions
2 cups heavy cream
¾ cup Parmesan cheese grated
2 tablespoons parsley chopped
2 tablespoons olive oil
Instructions
Cook fettuccine according to package instructions. Drain water and set aside.
Season chicken with salt and pepper. Let it stay for 10 minutes.
Melt 3 tablespoons butter in a pan. Add olive oil.
Pan-fry chicken for 3 minutes per side. Remove chicken from the pan. Slice into
serving pieces. Set aside.
Melt the remaining butter in the pan. Pour heavy cream. Stir and let boil.
Add Knorr Chicken Cube. Put the Parmesan cheese into the pan along with the
chicken. Cook for 2 minutes.
Add fettucine. Toss. Add parsley and season with ground black pepper.
Serve warm. Share and enjoy!
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Chicken and Egg Macaroni Salad
Macaroni Salad with mayonnaise, boiled chicken, and eggs. This is perfect for the
holidays.
Ingredients
6 ounces boneless chicken breast
1 1/2 cups Lady’s Choice Mayonnaise
2 cups elbow macaroni
3/4 cups raisins
5 ounces cheddar cheese cubed
1/2 cup pineapple chunks optional
3 pieces eggs boiled and cubed
1 piece onion minced
3 tablespoons parsley chopped
1/2 teaspoon sugar
1/4 teaspoon salt
Instructions
Combine 5 cups water and chicken in a cooking pot. Let the liquid boil. Continue to
cook the chicken for 15 to 18 minutes using medium heat. Remove the chicken
from the pot. Let it cool down and then slice into cubes. Set aside.
Cook macaroni according to package instructions using the remaining water. Drain
water and place macaroni on a large bowl.
Make the salad dressing by combining Lady’s Choice Mayonnaise, onion, sugar,
salt, and ground black pepper. Stir until well blended. Set aside.
Combine cooked macaroni, cheese, raisins, pineapple, and chicken. Toss.
Add eggs and salad dressing. Continue to toss until all ingredients are well
distributed.
Sprinkle the chopped parsley. Toss. Refrigerate the salad for at least 1 hour.
Transfer to a serving bowl. Serve. Share and enjoy!
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Ginataang Manok with Papaya
Chicken and young papaya cooked in spicy coconut milk. This Filipino way of
cooking is known as ginataan. It is best enjoyed with warm rice.
Ingredients
1 lb chicken cut into serving pieces
1 piece green papaya small, sliced into wedges
1 cups spinach
2 cups coconut milk
6 pieces chili pepper
2 thumbs ginger julienne
Patis and ground black pepper to taste
Instructions
Heat oil in a cooking pot.
Pan-fry chicken for 1 1/2 minutes per side. Remove from the pot. Set aside.
Saute onion, ginger, and garlic in the remaining oil until onion softens.
Put- the pan-fried chicken into the pot. Cook for 1 minute.
Pour coconut milk into the pan. Let boil.
Add chili pepper. Cover the pan and adjust heat between low to medium. Cook for
30 minutes or until the chicken becomes tender.
Add papaya. Stir. Cook for 5 minutes.
Put the spinach into the pot. Cook for 2 minutes.
Season with patis and ground black pepper.
Transfer to a serving bowl. Serve. Share and enjoy!
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Chicken Liver and Gizzard Stew with Quail Eggs and Snap
Peas
Stewed chicken liver and gizzard with quail eggs.
Ingredients
1 lb chicken liver
1 lb chicken gizzard
9 pieces quail eggs
1 cup snap peas
1 teaspoon granulated white sugar
1 tablespoon cornstarch
1/4 cup soy sauce
2 tablespoons white vinegar
3/4 cup water
1/2 cup cooking oil
Instructions
Combine 2 cups water and quail eggs in a cooking pot. Let the water boil. Once the
water starts to boil, adjust heat to medium. Boil eggs for 3 minutes. Discard water.
Let the eggs cool down and then peel-off the shell. Set the eggs aside.
Boil 4 cups water in a pot. Add the gizzards. Continue to boil for 40 to 60 minutes
or until the gizzards are tender. Discard the water. Set gizzards aside.
Combine liver and oyster sauce. Mix well. Add cornstarch and then gently mix until
all ingredients are well distributed.
Heat ¼ cup oil in a pan. Add the liver. Pan-fry each side for 1 minute. Remove from
the pan. Set aside.
Heat 3 tablespoons oil in a pan. Once the oil gets hot, saute onion and garlic.
Add the boiled chicken gizzard once the onion softens. Stir-fry for 1 minute.
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Pour soy sauce, vinegar, and ¾ cup water into the pan. Cover and cook for 2
minutes.
Add the chicken liver. Stir. Cover the pan and continue to cook for 5 to 8 minutes.
Note: add more water if needed.
Put the snap peas and bell pepper into the pan. Cook for 2 minutes.
Add sugar and then season with ground black pepper and salt.
Put the boiled eggs into the pan. Stir.
Transfer to a serving plate. Serve with warm white rice.
Share and enjoy!
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Chicken Pancit Habhab
This is a version of Filipino chicken noodle stir fry called habhab. It is popular in
Quezon province, Philippines.
Ingredients
1 lb. Habhab noodles
2 sachet Knorr SavorRich Liquid Seasoning 16 gram
1/2 lb. boneless chicken breast boiled and shredded
1 piece chayote sliced
20 pieces snow peas
3/4 cup carrots julienne
2 bunches baby bok choy chopped
1/4 cup soy sauce
4 cups water or chicken stock
Instructions
Heat 3 tablespoons oil in a cooking pot. Saute chayote for 2 minutes. Add carrot
and saute for 30 to 40 seconds. Put the snow peas into the pot. Season with salt
and pepper. Add bok choy and cook for 1 minute. Remove the vegetables from the
pot and place in a clean bowl. Set aside.
Heat the remaining oil on the same pot. Saute onion and garlic until onion softens.
Add shredded chicken. Cook for 1 to 2 minutes.
Add Knorr SavorRich Chicken Liquid Seasoning. Continue to cook for 1 minute or
until the chicken gets completely coated.
Pour chicken stock (this is the water used to boil the chicken breast. The amount is
approximately 4 cups).
Pour-in soy sauce. Stir. Let the liquid boil.
Put half of the hab hab noodles into the pot. Let it cook until enough liquid is
absorbed. Once the noodles starts to soften, add the remaining noodles. Continue
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to cook in low heat while tossing once in a while until the liquid is fully absorbed
and the noodles becomes soft, but not mushy.
Season with ground black pepper and put the stir-fried vegetables back into the
pot. Toss and cook for 2 minutes.
Chicken Bicol Express

Chicken breast slices cooked in coconut milk with chili peppers and shrimp paste.
Ingredients
1 lb. boneless chicken breast sliced
2 cups coconut milk
2 pieces long green pepper sliced
5 pieces Thai chili pepper chopped
1 thumb ginger minced
1 tablespoon bagoong alamang
Instructions
Heat oil in a cooking pot. Saute garlic, onion, and ginger.
Once the onion softens, add chicken and chili peppers. Stir and cook until chicken
turns light brown.
Pour-in coconut milk. Let boil.
Add Knorr Chicken Cube. Continue to cook between low to medium heat until the
coconut milk reduces to half.
Add bagoong alamang and log green peppers. Cover and cook for 2 minutes.
Transfer to a serving bowl. Serve!
Share and enjoy!
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Creamy Chicken Pastel
Creamy chicken stew with potato, carrots, chorizo, and hotdogs.
Ingredients
2 lbs chicken breast cut into cubes
1 piece Chorizo de Bilbao sliced
4 pieces hotdogs sliced
1 piece green bell pepper sliced
3/4 cup button mushroom sliced
15 ounces all-purpose cream
1/4 cup soy sauce
1 piece lime
3/4 cup water
Instructions
Combine chicken, soy sauce, and lime in a large bowl. Mix well. Marinate chicken
for at least 30 minutes.
Heat oil in a cooking pot. Saute onion and garlic.
Once the onion softens, add the chorizo. Saute for 1 minute.
Put chicken into the pot. Saute until the color turns light brown.
Add water. Let boil.
Add Knorr Chicken Cube. Stir. Cover and continue to cook for 20 minutes.
Put the sliced hotdogs into the pot. Cook in medium heat until the liquid reduces to
half.
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Add potato and carrot. Pour-in all-purpose cream. Cover and cook for 8 minutes.
Stir-in the mushroom and bell peppers. Stir. Cook for 3 minutes.
Season with ground black pepper and salt.
Nilagang Manok
Boiled chicken soup with potato, banana, and bok choy.
Ingredients
1 1/2 lbs. chicken sliced into serving pieces
3 pieces Saba banana sliced
5 cups water
2 bunches bok choy base removed
1 piece onion wedged
3 tablespoons fish sauce
Instructions
Boil water in a pot.
Add onion and whole peppercorn. Pour-in chicken broth. Cover and let boil.
Gently add chicken pieces. Boil in medium heat for 30 minutes.
Add banana and potato. Cover and continue to boil for 12 minutes.
Season with fish sauce.
Add bok choy. Cover the pot and let the residual heat cook it for around 5 minutes.
Transfer to a serving bowl. Serve with white rice. Share and enjoy!
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Pork and Chicken Adobo
Ingredients
1 1/2 lbs pork belly chopped
1 1/2 lbs chicken cut into serving pieces
1 head garlic slightly crushed
6 tablespoons vinegar white
1/2 cup soy sauce
1 tablespoon oyster sauce
2 teaspoons brown sugar
2 cups water
Salt to taste
Instructions
Heat oil in a pan
Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until
the color turns light brown.
Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and
simmer until the meat gets tender.
Add the sugar and stir.
Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
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Chicken Lumpia
Delicious and easy-to-make ground chicken egg roll. Dip it in sweet and sour sauce
or simply in ketchup.
Ingredients
30 pieces lumpia wrapper
2 cups cooking oil
Lumpia filling:
1 ¼ lbs. ground chicken
2 sachet Knorr SavorRich Chicken Liquid Seasoning
1 piece onion minced
¾ cup carrot minced
1 piece egg
½ teaspoon ground black pepper
Instructions
Combine all the lumpia filling ingredient in a large bowl. Mix well.
Start to wrap the lumpia. Lay a piece of lumpia wrapper on a flat surface. Scoop 1
½ tablespoons of ground chicken mixture and place it on the lower bottom part of
the wrapper, 2 inches from the tip. Spread the mixture sideways 3 ½ to 4 inches in
length. Initially fold the bottom part of the wrapper until the meat mixture is
covered. Fold the sides of the wrapper inward to secure the mixture. Roll from
bottom to top and secure by brushing a bit of water on the tip of the wrapper.
Perform this step until all the meat mixture is consumed.
Heat oil in a pan to around 260F.
Deep fry a batch of chicken lumpia for 8 minutes. Note: cooking in low heat over a
long period of time ensures that the meat gets cooked completely while the wrapper
slowly browns.
Remove the fried chicken lumpia from the pan. Arrange over a wire rack or on a
plate lined with paper towel. Let it cool down for 5 minutes.
Transfer to a serving plate. Enjoy!
Rec R. Rocha
Sarciadong Manok
Chicken stewed with tomato and green peas and seasoned with fish sauce for that
delicious Umami taste.
Ingredients
2 lbs chicken cut into serving pieces
4 pieces tomatoe ripe sliced
2 ounces tomato paste optional
3/4 cup green peas
1 tablespoon parsley chopped
Instructions
Heat oil in a pan. Saute onion, garlic, and tomato.
Once the onion and tomato soften, add chicken pieces. Continue to cook until the
color turns light brown.
Add tomato paste and chicken broth. Let boil.
Put-in dried bay leaves and parsley. Cover and cook between low to medium heat
for 35 to 40 minutes. Note: add more water or chicken broth if needed.
Add green peas and season with fish sauce and ground black pepper.
Transfer to a serving bowl. Serve! Share and enjoy.
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Chicken Sotanghon Soup
A Filipino version of chicken noodle soup. This dish is composed of shredded
chicken breast and vermicelli with carrots and cabbage.
Ingredients
1 1/2 lbs. chicken breast
2 1/2 ounces sotanghon noodles
7 cups water
1 piece dried bay leaves
1 1/2 cups cabbage shredded
1 piece carrot julienne
1/2 cup scallions chopped
2 stalks celery chopped
2 tablespoons garlic roasted
3/4 cups annatto water
Instructions
Prepare the chicken by boiling water ina cooking pot. Add bay leaf. Put the chicken
breast in the pot. Cover and boil in medium heat for 20 minutes. Remove chicken
from the pot and put in a clean plate. Let it cool down. Save the chicken stock.
Shred the chicken and set aside.
Heat oil in a large pot. Saute garlic until light brown. Add onion and celery. Saute
until onion softens.
Put the shredded chicken in the pot and then saute for 2 minutes.
Pour chicken stock and let boil.
Add Knorr Chicken Cube. Stir.
Add annatto water and sotanghon noodles. Cover and cook for 10 minutes.
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Put carrots and cabbage into the pot. Cook for 5 minutes.
Put some roasted garlic and chopped scallions. Stir.
Chicken Pancit
Noodles with shredded chicken tossed in yummy vegetables and served with lemon
or calamansi.
Ingredients
1 1/2 lbs. chicken with bones and skin on
1/2 lb. bihon noodles rice sticks
1/2 lb. sotanghon noodles green bean thread
1/2 piece cabbage chopped
2 piece carrots julienne
1/2 cup flat leaf parsley chopped
1 piece onion sliced
3 stalk celery or celery heart, chopped
6 cups water
1/2 cup soy sauce
Instructions
Pour 6 cups of water in a cooking pot. Let boil. Put-in the chicken and boil for 30
minutes.
Remove the boiled chicken from the cooking pot. Let it cool down. Shred the meat
and discard the bones. Set aside. Note: do not throw the water yet, we will use it
later as chicken stock.
Meanwhile, soak the sotanghon and bihon noodles in water for 10 minutes. Set
aside. Note: do this by using a large mixing bowl and fill it with tap water.
Heat a large pan. Pour-in 2 tablespoons cooking oil.
Let the oil get hot then stir-fry the cabbage and carrots for 3 to 5 minutes. Remove
from the pan and set aside.
On the same pan, heat the remaining cooking oil. Once the oil becomes smoking
hot, saute the onion, celery, and garlic.
Add the ground black pepper and shredded chicken. Cook for 3 to 5 minutes.
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Pour-in soy sauce and 1 cup of chicken stock (this is the water that was used to
boil the chicken). Stir and let boil. Cook for 2 minutes more.
Add the soaked noodles. Toss the noodles until all the ingredients are well blended.
If the noodles is somewhat dry, add a cup of chicken stock and continue to toss
until the liquid is absorbed.
Put-in the stir-fried cabbage and carrots. Toss.
Transfer to a serving plate. Serve with lemon or calamansi.
Share and enjoy!
Rec R. Rocha
Creamy Chicken Sopas
This is a recipe for a chicken macaroni soup which I name Creamy Chicken Sopas.
It is rich, flavorful, and delicious.
Ingredients
12 oz. chicken breasts boneless
½ piece cabbage sliced
3 stalks celery chopped
1 piece onion diced
3 pieces hotdog sliced
¾ cups carrots diced
12 oz. evaporated milk
1 ½ cups elbow macaroni
2 teaspoons minced garlic
6 to 8 cups water
Instructions
Boil 3 cups water in a medium pot. Add the chicken breasts.
Cover and cook in medium heat for 15 to 18 minutes. You may add more water if
needed.
Separate the chicken from the water. Let the chicken cool down and then shred.
Set both shredded chicken and water aside.
Heat oil in a large soup pot. Sauté the garlic until it turns medium brown. Add
onion, celery, and carrot. Continue to sauté for 2 to 3 minutes.
Add the shredded chicken. Stir and cook for 1 minute.
Add the hot dog. Quickly stir and then pour the water used to boil the chicken.
Also pour the remaining water. Let boil.
Add the Knorr Chicken Cube. Stir. Cover and cook for 3 to 5 minutes.
Put the elbow macaroni in the pot. Cook for 10 minutes.
Add the cabbage. Stir and cook for 3 to 5 minutes. Note: you can add more water if
needed.
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Pour the evaporated milk. Stir, let boil, cover and cook for another 3 minutes.
Add salt and ground black pepper to taste.
Share and enjoy!
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Chicken Pochero
Chicken stewed in tomato sauce with chorizo, potato, and green vegetables. It is a
comfort food best enjoyed for lunch with hot rice.
Ingredients
2 lbs. Chicken cut into serving pieces
2 bunches baby bok choy
½ head cabbage sliced
18 pieces long green beans
2 pieces Chorizo de Bilbao sliced
8 ounces chick pea
3 pieces Saba banana sliced
2 pieces tomato diced
2 cups water
Fish sauce and crushed peppercorn to taste
Instructions
Heat oil in a cooking pot. Pan-fry the chicken for 2 minutes per side. Set aside.
Using the remaining oil, saute onion and garlic.
Add chorizo. Saute for 1 minute.
Add tomato. Continue to saute until onion and tomato softens.
Put the pan-fried chicken back into the pot. Stir.
Pour tomato sauce and water.Let boil.
Add Knorr Chicken Cube. Stir and cover the pot. Cook in medium heat for 15
minutes.
Put potato, saba banana, and chick pea into the pot. Cover and cook for 12
minutes.
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Add long green beans and cabbage. Cover and cook for 3 minutes.
Add bok choy. Cook for 2 minutes. Season with crushed peppercorn and fish
sauce. Stir.
Tranfer to a serving bowl. Share and enjoy!
Rec R. Rocha
Chicken Pastel
Ingredients
2 lbs boneless chicken breast cubed
2 pieces chorizo de bilbao sliced
3 pieces beef frank sliced
¾ cup sliced button mushroom
8 ounces table cream
1 piece carrot cubed
½ piece lemon
1 cup water
1 piece pie crust
Instructions
Combine chicken, lemon juice, and soy sauce in a bowl. Mix well. Marinate for 15
minutes.
Melt butter in a cooking pot. Once the butter start to bubble, add the marinated
chicken. Include the marinade. Stir and cook for 2 minutes.
Add chorizo de bilbao. Cook for 5 minutes.
Pour water. Let boil. Add Knorr Chicken Cube. Stir and cook for 12 minutes.
Add beef frank, carrot, potato, and mushroom. Cook for 2 minutes.
Pour table cream. Stir until well blended. Cook for 5 minutes.
Season with salt and pepper.
Preheat oven to 375F.
Transfer the chicken pastel to a baking pan or oven-proof container. Cover with pie
dough. Poke holes on the dough for steam to escape.
Bake for 25 minutes.
Remove from the oven. Serve.
Rec R. Rocha
Share and enjoy!
Ginataang Manok and Kalabasa

This is a recipe for Chicken and Butternut Squash in coconut Milk.
Ingredients
2 1/2 cups kalabasa (squash) cubed
1 pack Knorr Ginataang Gulay Recipe Mix 40g
3/4 cups malunggay leaves
1 1/2 cups water
Instructions
Once the oil gets hot, pan fry the chicken for 2 minutes per side. Remove from the
pot. Set aside.
Saute onion and garlic using remaining oil until the onion softens.Put the chicken
back into the pot.
Make the gata mixture by combining Knorr Ginataang Gulay Mix and water. Stir
until the powder completely dilutes. Pour the gata into the pot. Let boil. Cover and
for 25 minutes using low to medium heat. Note: add more water if needed.
Add kalabasa. Cover and cook for 7 to 8 minutes.
Add malunggay leaves. Stir and cook for 2 minutes.
Tranfer to a serving bowl. Serve. Share and enjoy!
Rec R. Rocha
Chicken Tinola
Chicken pieces with green papaya and healthy malunggay leaves cooked in broth
with ginger. Enjoy it while its hot with white rice and a sauce of fish sauce and chili
pepper on the side.
Ingredients
1 whole chicken cut into serving pieces
36 ounces rice washing
1/2 piece green papaya cut into wedges
1 thumb ginger cut into strips
2 tablespoon fish sauce
1 cup Hot pepper leaves
Instructions
Sauté the garlic, onion, and ginger
Put-in the chicken and cook until color turns light brown
Add the fish sauce. Stir. Pour rice washing into the cooking pot. Let boil. Cover the
pot and simmer for 45 minutes. Note: add water if needed.
Add green papaya. Cook for 5 minutes
Add the hot pepper leaves or malunggay leaves. Stir and cook for 1 minute.
Season with ground black pepper. Note you can also add fish sauce or salt if
needed.
Transfer to a serving bowl. Serve hot. Share and enjoy!
Rec R. Rocha
Filipino Style Chicken Curry
Ingredients
1 pack Knorr Ginataang Gulay Mix 45 grams
2 pieces baking potato cubed
2 pieces red bell pepper sliced into squares
3/4 cup chopped celery
2 pieces red onions chopped
1 1/2 tablespoons curry powder
3 pieces long green chili pepper
2 cups water
1 1/2 teaspoons fish sauce
Instructions
Heat oil in a pot. Pan fry the chicken pieces for 1 ½ to 2 minutes per side. Remove
the chicken from the cooking pot. Set aside.
Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well
blended. Set aside.
Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue to
cook until onion and celery softens.
Pour the gata mixture into the pot. Let boil.
Add curry powder. Stir until the powder totally dilutes in coconut milk.
Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to 35
minutes or until tender.
Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to
8 minutes.
Add fish sauce and ground black pepper. Stir.
Rec R. Rocha
Chicken Hamonado
Ingredients
1 can pineapple tidbits 20 oz.
3 tablespoons brown sugar
1/4 cup soy sauce
Instructions
Combine chicken, pineapple juice from the pineapple tidbits can, and soy sauce in
a bowl. Mix well. Cover and refrigerate overnight.
Arrange a colander over a large bowl. Pour the chicken mixture. Let the it stay for
10 minutes or until the marinade completely drips-off the chicken. Set the
marinade aside.
Heat oil in a cooking pot. Pan-fry chicken for 2 to 3 minutes per side. Remove from
the pot. Set aside.
Using the remaining oil, saute onion and garlic until onion softens.
Add chicken pieces,. Pour marinade. Let boil. Cover and cook in low heat for 30 to
35 minutes. Note: add water as needed.
Add sugar and pineapple tidbits. Stir. Cover and continue to cook for 10 minutes.
Season with salt and pepper.
Rec R. Rocha
Chicken ala King
Ingredients
1 lb. chicken breast
1 ½ cup chopped mushrooms
1 piece green bell pepper chopped
2 ounces pimiento peppers
½ cup butter
7 tablespoons all-purpose flour
1 1/3 cups fresh milk
1 quart water
Instructions
Boil water in a cooking pot. Add chicken breast. Cover and cook in medium heat for
20 to 25 minutes. Remove the chicken from the pot. Let it cool down. Slice into
cubes. Set aside.
Melt butter in a pan. Continue to cook in low to medium heat until butter gets hot.
Saute onion, green bell pepper, and mushroom.
Add Knorr Chicken cube. Continue to stir until all ingredients are well blended.
Add all-purpose flour. Stir.
Pour milk into the pot. Stir. Let boil.
Add cubed chicken and pimiento. Season the chicken ala king with salt and ground
black pepper. Continue to cook while stirring for 2 minutes or until the sauce
thickens.
Rec R. Rocha
Cheesy Chicken Afritada
Ingredients
2 ½ lbs. chicken cut into serving pieces
1 large baking potato cubed
1 medium carrot cubed
1 red bell pepper sliced
½ cup shredded sharp cheddar cheese
1 8 oz. can tomato sauce
2 to 3 cups chicken broth
1 medium onion minced
Instructions
Heat oil in a cooking pot
Pan-fry the chicken for 1 to 2 minutes per side. Remove from the pot and transfer
to a clean plate. Set aside.
Sauté onion on the remaining oil for 20 seconds
Add garlic. Continue to sauté until the onion softens.
Put the pan-fried chicken back into the cooking pot. Saute for 3 minutes.
Pour tomato sauce into the pot and add chicken broth. Let boil.
Cover and continue to cook using medium heat for 40 to 45 minutes.
Add potato and carrot. Stir. Cook for 5 to 7 minutes.
Add bell pepper. Cook for 3 minutes.
Season with salt and ground black pepper
Add cheese. Stir and cook for 1 minute.
Transfer to a serving plate. Serve.
Share and enjoy!
Rec R. Rocha
Bopis na Manok
This is a recipe for bopis na manok. It is a dish composed of chopped chicken
innards.
Ingredients
1 lb. chicken gizzard cleaned
1 lb. chicken heart cleaned
2 medium carrots minced
1 large daikon radish shredded
3 medium red onion minced
1 small red bell pepper chopped
1/4 cup annatto seeds
1 medium ripe tomato chopped
5 pieces Thai chili chopped
2 thumbs ginger minced
3 tablespoons patis
5 pieces did bay leaves
1 to 1 1/2 cups water
Additional water for boiling
Instructions
Heat 6 cup water on a pressure cooker. Add chicken gizzard. cover and pressure
cook for 15 minutes. Note: Start the timer once the pressure regulator moves. You
can also boil in a regular pot for 45 minutes.
Remove the gizzard from the pressure cooker. Drain the water. Chop into small
pieces and set aside.
Meanwhile, boil 6 cups water on a regular pot. Add chicken heart. Boil for 15
minutes. Remove from the pot and chop into small pieces.
Make annatto oil by heating oil in a saucepan. Add annatto seeds. Cook in low heat
until the oil turns red.
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Heat a cooking pot and pour annatto oil. Note: use a kitchen strainer to filter the
seeds.
Saute onion, garlic, ginger, and tomato.
Add the chopped chicken gizzard. Cook for 1 to 2 minutes.
Add chicken heart. Cook for 2 minutes.
Add chili pepper and bay leaves.
Pour soy sauce into the pot. Stir.
Pour water. Let boil. Cover and cook for 15 minutes.
Add vinegar. Let the mixture re-boil. Stir and continue to cook for 5 minutes.
Add carrots, daikon radish, and red bell pepper. Stir. Cook for 3 minutes.
Rec R. Rocha
Chicken Cordon Bleu with Dijon Cream Sauce
This is a recipe for Chicken Cordon Bleu with Dijon Cream Sauce
Ingredients
2 lbs. boneless chicken breasts
3 to 6 pieces sliced ham
3 to 6 pieces Swiss cheese
1 1/2 cups Panko bread crumbs
2 eggs beaten
2 cups cooking oil
Salt to taste
Dijon Cream Sauce:
½ cup heavy whipping cream
2 tablespoons Dijon mustard
1 ½ tablespoons butter
2 tablespoons minced yellow onion
Salt to taste
Instructions
Place a plastic wrap over a flat surface. Arrange a piece of chicken over the wrap,
and then cover the chicken with it. Pound the chicken using a meat tenderizer tool
until it flattens.
Sprinkle salt all over the chicken breast.
Prepare the filling by putting a slice of cheese and ham over the chicken. Roll the
chicken to cover the filling and then seal it by inserting toothpicks into the rolled
chicken.
Dip the chicken in beaten egg and then roll over the bread crumbs. Do this step
twice to make the coating thicker.
Deep fry for 12 minutes in medium heat. Note. if you need to turn the chicken over
to fry the opposite side, you can do so and cook it for 8 minutes. If you will deep
while the chicken is fully submerged, 12 minutes should be enough, but feel free to
cook no longer than 15 minutes.
Remove the chicken from the pot. Let it cool down. Slice into serving pieces.
Prepare the sauce by melting butter in a sauce pan. Add onion. Cook until soft.
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Pour heavy whipping cream. Let boil. Add Dijon mustard. Stir and continue to cook
in medium heat until it reduces to half. Add salt to taste.
Chicken Inasal BBQ Recipe

Ingredients
2 lbs. boneless chicken breast sliced thinly
Marinade ingredients
4 thumbs ginger crushed
½ cup lemongrass crushed and chopped
5 tablespoons annatto oil
¼ cup brown sugar
10 tablespoons coconut vinegar
½ teaspoon crushed peppercorn
1 teaspoon salt
Basting Sauce Ingredients
4 tablespoons annatto oil
½ cup margarine
1/2 teaspoons salt
Instructions
Arrange chicken slices in a bowl. Add all the marinade ingredients with the
chicken. Toss until well blended. Cover the bowl and refrigerate for at least 3
hours.
Skewer the chicken slices into a bamboo skewer (also known as barbecue stick).
Set aside.
Heat-up the grill.
Prepare the basting sauce by combining all the sauce ingredients (see above). Mix
well. Microwave for 12 seconds.
Grill one side of the chicken for 2 to 4 minutes. Brush basting sauce on top. Note:
do this step until the chicken is fully cooked.
Transfer to a serving plate. Serve with a dip of soy sauce and calamansi with chili
pepper.
Share and enjoy!
Rec R. Rocha
Healthy Chicken Menudo
Ingredients
1 lb. boneless chicken breast cubed
1 medium carrot cubed
1 medium baking potato cubed
1 small red bell pepper cut into squares
1 small green bell pepper cut into squares
1/4 cup raisins
1 medium red onion
3 to 4 tablespoons light soy sauce
1/2 piece lime
1 teaspoon garlic powder
1 1/2 cup chicken broth low sodium
3 tablespoons Safflower oil
Instructions
Arrange chicken in a bowl.Add lime (or calamansi) and pour soy sauce. Also add
garlic powder. Mix well. Let it stay for 30 minutes.
Heat a pan and pour safflower oil.
Once the oil becomes hot, saute onion and garlic until onion becomes soft.
Add the marinated chicken. Continue to cook until the chicken turns light brown.
Pour tomato sauce into the pan. Stir.
Pour chicken broth. Let boil. Continue to cook uncovered in medium heat until the
sauce reduces to half.
Add raisin, carrot, and potato. Cover the pan. Cook between low to medium heat
for 8 to 10 minutes.
Add the bell peppers. Continue to cook for 5 minutes. Note: add more chicken
broth or water if needed.
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Sprinkle some ground black pepper to taste.
Tranfer to a serving plate. Serve.
Share and enjoy.
Chicken Meatball Noodle Soup

Ingredients
8 ounces egg noodles
1 Knorr Chicken Cube
3 celery stalks chopped
1 medium carrot chopped
1 medium yellow onion chopped
2 bay leaves
5 cups water
3 tablespoons olive oil
Chicken Meatball ingredients:
½ cup bread crumbs
¼ cup chopped parsley
1 teaspoon onion powder
1 egg
1 teaspoon salt
Instructions
Combine the meatball ingredients in a bowl. Mix well. Set aside.
Heat olive oil in a cooking pot.
Once the oil becomes hot, saute carrot, celery, and onion for 5 minutes.
Add garlic. Continue to saute for 3 minutes or until the vegetables are soft.
Pour water. Let boil.
Add Knorr Chicken Cube. Stir.
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Add bay leaves. Cover the cooking pot and continue to cook in medium heat for 5
minutes.
Scoop around 2 tablespoons of chicken mixture and then roll into a ball. Gently
drop the chicken meatballs in boiling broth. Stir. Cover and cook in medium heat
for 6 minutes.
Add egg noodles. Cover and cook between low to medium heat for 15 minutes.
Season with salt and ground black pepper.
Share and enjoy
Rec R. Rocha
Chicken Mami
This is a recipe for Filipino chicken noodle soup , which is popularly known as
Chicken Mami.
Ingredients
1 lb. chicken breasts bone-in
1 piece carrot peeled
½ piece Napa cabbage
1 bunch scallions
1 lb. egg noodles fresh
¼ cup toasted garlic
4 pieces hard boiled egg sliced
4 cups water
2 teaspoons salt
Instructions
Combine chicken broth and water in a cooking pot. Let boil.
Add salt and chicken breasts. Cover and boil between low to medium heat for 30 to
35 minutes.
Remove the chicken from the pot. Let it cool down. Shred the meat from the bone.
Set aside. Save the broth used for boiling. It will be used later.
Slice the carrot into thin strips (julienne) and then chop the Napa cabbage. Also
chop the scallions. Set aside.
Prepare the fresh noodles by boiling 4 cups water. Once the water starts to boil,
add the noodles. Let the water boil once more, and then continue to cook the
noodles for 3 minutes. Remove from the pot and arrange in a serving bowl.
Top the noodles in the bowl with shredded chicken, julienne carrot, chopped
cabbage, and slices of boiled eggs.
Pour the hot broth into the bowl. Sprinkle with scallions and roasted or toasted
garlic.
Serve with a condiment composed of patis (fish sauce) and calamansi.
Share and enjoy!
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Tinolang Manok sa Upo
This is a recipe for Tinolang Manok sa Upo or Chicken in Ginger Broth with Opo
Squash.
Ingredients
1 Knorr Chicken cube
1 small opo squash upo, peeled and sliced into huge chunks
3/4 cups hot pepper leaves
3/4 cups malunggay leaves
2 thumbs ginger sliced into thin strips
2 long green chili pepper siling pansigang
1 medium yellow onion minced
8 cups rice washing water used to rinse rice
Instructions
Once the oil gets hot, saute garlic and onion.
Add chicken pieces. Continue to cook until all side of the chicken turns light
brown.
Add ginger. Stir and cook for 1 minute.
Pour rice washing into the pot. Let boil. Note: You can also use water, if rice
washing is not available.
Add Knorr chicken cube. Stir. Cover and continue to cook in medium heat for 25 to
30 minutes. Add more water if needed.
Put the upo and siling pansigang into the pot. Cover and cook for 5 to 7 minutes.
Add hot pepper leaves and malunggay leaves. Stir.
Season with ground black pepper and fish sauce.
Transfer to a serving bowl. Serve!
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Share and enjoy!
Chicken Arroz Caldo

Ingredients
1 lb. chicken cut into serving pieces
½ cup glutinous rice
½ cup Jasmine rice
2 tablespoons kasubha dried safflower (optional)
1 large onion chopped
Fish sauce patis and ground black pepper to taste
Toppings
¼ cup chopped scallions
2 boiled eggs sliced into half lengthwise
6 cloves garlic crushed and toasted
1 small lemon or 4 pieces calamansi, sliced
Instructions
Saute garlic, onion, and ginger.
When the onion starts to turn soft and translucent, put the chicken into the pot.
Cook until it turns light brown.
Add glutinous and Jasmine rice. Saute for 1 minute.
Pour 6 cups of chicken broth. Let boil. Cover the pot. Continue to cook in medium
heat for 35 to 40 minutes. Make sure to stir the mixture every few minutes to
prevent the rice from sticking on the pot. Add more broth if necessary.
Add kasubha, patis, and ground black pepper. Stir. Continue to cook until it
reaches your desired consistency.
Transfer to a serving bowl. Top with egg, scallions, garlic, and lemon wedges.
Serve hot. Share and enjoy!
Rec R. Rocha
Chicken Nilaga with Kalabasa
Ingredients
2 lbs. skinless chicken thigh cut into serving pieces
1 small butternut squash or kalabasa peeled and cubed
1 bunch baby bok choy
1/2 head small cabbage sliced
1 small yellow onion sliced
1 tablespoon whole peppercorn
fish sauce patis to taste
Instructions
Pour chicken broth into a cooking pot. Let boil.
Add onion, whole peppercorn, and chicken. Cover and continue to boil in medium
heat for 30 minutes. Note: add more broth or water, if needed.
Put the kalabasa and cabbage into the pot. Cook for 5 to 8 minutes.
Add the baby bok choy and fish sauce. Stir. Cook for 1 minute.
Transfer to a serving bowl. Serve with rice,
Share and enjoy.
Rec R. Rocha
Christmas Chicken and Ham Macaroni Salad
Ingredients
1 lb. elbow macaroni
1 cup Lady’s Choice Mayonnaise
½ lb. skinless chicken breast
6 ounces ham cubed
3 boiled eggs cubed
½ cup raisins
¾ cup shredded/grated cheddar cheese
¾ cup pineapple tidbits
1 small yellow onion minced
½ cup minced carrot
5 tablespoons sweet relish
½ teaspoon garlic powder
2 teaspoons salt
6 cups water
Instructions
Boil water in a cooking pot. Add chicken breasts. Continue to boil in medium heat
for 15 to 18 minutes. Remove the chicken from the pot and let it cool down.
Manually shred the meat from the chicken breasts and place in a clean bowl. Set
aside.
Start to cook the macaroni according to package instructions.
In a large bowl or pot, combine Lady’s Choice Mayonnaise, garlic powder, salt, and
ground black pepper. Mix well.
Add onion, carrot, raisin, and sweet relish. Continue to mix until all ingredients are
well blended.
Put-in the elbow macaroni. Toss.
Add ham and shredded chicken. Toss.
Add cubed boiled eggs and cheese. Continue to toss until all ingredients are well
distributed. Refrigerate for at least 1 hour.
Rec R. Rocha
Share and enjoy!
Ginataang Manok Na May Luyang Dilaw

Ingredients
2 lbs. chicken thigh cut into serving pieces
1 20g pack Knorr Ginataang Gulay mix
1 cup hot pepper leaves dahon ng sili
½ cup sliced turmeric luyang dilaw
5 pieces Thai chili optional
1 medium yellow onion diced
2 ½ cups water
1/8 teaspoon crushed peppercorn
Instructions
Heat oil in a pan.
Once the oil becomes hot, sauté garlic, onion, and turmeric (luyang dilaw) until the
onion softens.
Add chicken. Cook until all the sides turns light to medium brown.
Pour 1 ½ cups water. Let boil. Cover and continue to boil in medium heat for 30
minutes.
Combine Knorr Ginataang Gulay mix with 1 cup water. Stir until well blended.
Pour the mixture into the pan. Let boil.
Add crushed peppercorn and Thai chili. Stir. Cover and continue to cook until the
sauce reduces to half.
Add hot pepper leaves. Stir. Note: you can also use malunggay leaves or spinach
Pour the fish sauce into the mixture. Stir and continue to cook uncovered for 5
minutes.
Transfer to a serving plate. Serve as a pulutan or a main dish with a cup of rice.
Share and enjoy.
Rec R. Rocha
Sinampalukang Manok
Ingredients
3/4 cups tamarind flower buds or tamarind leaves
1 large red onion
4 pieces long green pepper siding pansigang
3 thumbs ginger sliced
1 20 g. Knorr Sinigang sa Sampaloc Mix, original
6 cups water
Instructions
Heat cooking pot and then sear the chicken. Continue to cook until most of the
chicken fat are extracted.
Remove the chicken from the pot. Set aside.
Using the extracted oil, sauce garlic, onion, and ginger.
Once the onion becomes soft, add the chicken back to the pot.
Pour water. Let boil. Seal the tamarind flower buds in a cheesecloth and tie using a
kitchen twine.
Add the cheese cloth with tamarind flower buds in the pot. Stir.
Add Knorr chicken cube and long green pepper. Cover the pot. Cook in medium
heat until the chicken gets tender.
Remove the tamarind flower buds. Add Knorr Singing Mix. Stir.
Add fish sauce. Cook for 5 minutes.
Share and enjoy!
Rec R. Rocha
Ginataang Manok with Sitaw at Kalabasa
Ingredients
¾ lb. 340 g kalabasa (calabaza squash or butternut squash), cut into cubes
12 pieces sitaw snake beans, cut in 2 inch length
1 medium onion diced
1 40g pack Knorr Ginataang Gulay Mix
2 ¾ cups water
2 teaspoons patis fish sauce
Instructions
Heat oil in a pot.
Sauté garlic and onion
Add the chicken and then continue to cook until the color turns light brown.
Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note:
add more water if needed.
Add the kalabasa into the pot. Stir and then cook for 5 minutes.
Prepare the gata by combining ¾ cup lukewarm water with Knorr Ginataang Gulay
Mix. Stir and pour into the pot. Cook for 2 minutes.
Add the sitaw (snake beans). Cover the pot and cook for 3 to 5 minutes.
Sprinkle some ground black pepper into the pot and pour the fish sauce in. Stir
and cook for 1 minute.
Share and enjoy!
Rec R. Rocha
Pesang Baboy at Manok
Ingredients
1 lb. pork belly cubed
4 thumbs ginger pounded
2 medium potato sliced into large cubes
2 to 3 tablespoons fish sauce
8 to 10 cups water
1 large banana pepper or 2 pieces siling pansigang
8 leaves Napa cabbage pechay Baguio, sliced
Instructions
Combine 8 cups water, pork, chicken, whole peppercorn and ginger in a cooking
pot. Let boil. Cover and continue to cook in low to medium heat for 1 hour.
Pour the remaining 2 cups of water (add more if needed). Let it boil once more.
Add the cubed potato and banana pepper (or siling pansigang). Continue to cook in
medium heat for 10 minutes.
Add the sliced Napa cabbage and pour-in the fish sauce. Stir and cook for 3
minutes.
Transfer to a serving plate. Serve with a cup of white rice.
Share and enjoy!
Rec R. Rocha
Chicken Soup with Misua and Patola
Ingredients
6 to 8 ounces chicken breast
2 ounces miswa flour noodle
1 small patola luffa, sliced crosswise
1 Knorr chicken cube
1 cup hot pepper leaves
1/2 cup chopped scallions
3 cloves crushed garlic
7 cups water
Instructions
Pour 5 cups water in a cooking pot. Let boil.
Add the chicken breast. Cover and then boil for 15 to 18 minutes in medium heat.
Remove the chicken breast from the pot. Let it cool. Save the water (this is now the
chicken stock) for later use.
Discard the skin and separate the chicken meat from the bone. Shred the chicken
using your hands. Set aside.
Heat oil in the same cooking pot.
Once the oil gets hot, saute the garlic until it turns light brown.
Add the onion. Continue to saute until tender.
Add the shredded chicken. Saute for 2 minutes.
Pour the chicken stock into the pot (This is the water used to boil the chicken) and
add the remaining water. Let boil.
Add Knorr chicken cube. Stir. Cover and cook in medium heat for 12 minutes.
Put the patola and hot pepper leaves in the cooking pot. Cook for 5 minutes.
Rec R. Rocha
Add the miswa. Cook for 2 minutes.
Add the scallions, fish sauce, and ground black pepper.Cook for 2 minutes.
Transfer to a serving bowl.
Chicken Lomi
Ingredients
1/2 lb. fresh flat miki noodles
10 ounces boneless chicken breast sliced into thin pieces
1/2 medium cabbage chopped
1 cup chopped carrots
1 medium yellow onion cubed
1 tablespoon cornstarch
1 egg
6 to 7 cups water
1 teaspoon salt
Instructions
Saute garlic, onion, and carrots.
Add the sliced chicken. Cook until the chicken turns light brown.
Pour the water into the pot. Let boil.
Add Knorr chicken cube. Stir. Cover the pot. Cook the chicken between low to
Add cabbage and miki noodles. Cook for 8 to 10 minutes.
Add scallions. Stir.
Pour the egg. Continuously stir to prevent the egg from forming.
Add 1/4 cup water to cornstarch and stir to mix. Pour it into the pot. Stir until the
soup thickens.
Add salt and ground black pepper. Cook for 2 minutes.
Rec R. Rocha
Chicken Molo Soup

Ingredients
12 to 15 pieces fresh shrimp minced
Juice extracted from the shrimp head
20 to 30 pieces wonton wrapper
1 Knorr Chicken cube
2 medium yellow onion minced
1 1/2 teaspoons sesame oil
1 1/2 teaspoons annatto powder or 1/2 cup annatto seeds soaked in 1/2 cup
warm water
12 cloves garlic toasted (see recipe here)
6 cups water
1 1/2 teaspoons ground black pepper
1 teaspoon salt
Instructions
In a bowl, combine the ground chicken, minced shrimp, half of the minced onion, 1
teaspoon ground black pepper, salt and sesame oil. Mix well.
Lay a piece of wonton wrapper on a flat surface. Scoop a tablespoon of the chicken
and shrimp mixture and then place it in the middle of the wrapper. Fold the
wrapper until the mixture is secured. Do this step until the mixture is completely
consumed. Set aside.
Prepare the soup by heating the water in a cooking pot. Let boil.
Add the onion, shrimp juice, annatto powder (or annatto water), and half of the
toasted garlic. Cook in medium heat covered for 3 minutes.
Add the wrapped chicken wontons, chicken cube, ground black pepper, and fish
sauce. Cover and cook in low to medium heat for 12 to 15 minutes.
Transfer to a bowl. Top with chopped scallions and more toasted garlic.
Rec R. Rocha
Simple Chicken Noodle Soup
Ingredients
½ lb. spiral pasta
1 lb. chicken
1 ½ cups celery chopped
1 ½ cups carrots sliced
6 cups water
Instructions
Pour 4 cups water in a cooking pot. Let boil.
Add the chicken. Cover and boil in medium heat for 20 minutes.
Remove the chicken from the pot. Let it cool down. Save the water used to boil the
chicken for later use.
Remove the skin from the chicken and then separate the meat from the bones.
Shred the chicken meat into small pieces. Set aside.
Heat oil in a pot. Sauté onion, celery and carrot
Add the shredded chicken. Cook for 2 minutes.
Pour the water used to boil the chicken and the remaining 2 cups of water. Bring to
a boil.
Add the Knorr chicken cube. Stir. Cover the pot and cook for 10 minutes.
Add the spiral pasta. Cover and cook for 15 to 18 minutes. You can add more water
if needed.
Add salt and pepper. Stir and cook for 2 minutes.
Rec R. Rocha
Tinola Chicken Mami
Ingredients
1 lb. Boneless chicken breasts
1 lb. fresh Miki noodles
1 cup fresh malunggay leaves
3 boiled eggs
½ small green papaya sliced into strips
1 medium yellow onion
8 cloves garlic pounded
5 cups water
2 to 3 tablespoons fish sauce patis
Instructions
Boil 8 cups water in a cooking pot.
Add the fresh Miki noodles when the water starts to boil. Let it stay for 20 to 30
seconds. Remove the Miki noodles from the cooking pot, drain the water, and
arrange the noodles in individual bowls.
On a clean cooking pot, start to heat the oil. Add the garlic immediately while the
oil is heating-up and let it brown while stirring. Continue to cook in medium heat
until all the garlic pieces are medium brown. Remove the garlic from the pot. Set
aside.
Using the remaining cooking oil in the pot, saute onion and ginger. Add the ground
black pepper. Cook until the onion is soft.
Pour water. Let boil. Add the chicken breasts. Cover and cook in medium heat for
35 minutes.
Remove the chicken and put in a clean plate. Let it cool down. Shred the chicken
and set it aside.
Add the chicken cube and green papaya into the cooking pot. Cover and cook for
10 minutes.
Rec R. Rocha
Add the malunggay leaves and fish sauce. Cook for 3 to 5 minutes.
Arrange the shredded chicken and egg on each bowl with noodles. Pour-in the soup
with papaya and malunggay. Top with fried garlic.
Tinolang Manok sa Gata

Ingredients
1 cup malunggay
2 cups coconut milk
1 small unripe papaya sliced into wedges
1 medium yellow onion sliced
3 pieces Thai or birds eye chili
2 cups water
2 tablespoons fish sauce patis
Instructions
Saute garlic, onion, and ginger. Continue to cook for 3 minutes or until the onion
starts to get soft.
Add the chicken. Stir fry until it turns light brown.
Pour the coconut milk into the pot. Let boil.
Add ground black pepper and chili pepper. Cover and cook in low heat for 35
minutes or until the chicken gets tender.
Add papaya. Cover and cook for 7 minutes.
Pour water into the pot. Let it boil.
Add the chicken cube. Stir. Cover and cook for 5 to 8 minutes.
Add the malunggay and fish sauce (patis). Stir and cook for 3 minutes.
Transfer to a serving bowl.
Rec R. Rocha
Binakol na Manok
Ingredients
1 1/2 lbs. chicken sliced into serving pieces
4 cups young coconut water
1 cup young coconut meat
1 cup hot pepper leaves
1 bunch lemongrass
1 large plum tomato cubed
1 bunch scallions cut into 3 inch length pieces
1 medium potato cubed
3 thumbs ginger crushed
1 1/2 teaspoons salt
Instructions
Rub salt and pepper all over the chicken. Let it stay for 15 minutes.
Arrange the chicken, onion, tomato, ginger, and young coconut water in a pot.
Turn on the heat. Let boil.
Put the lemongrass in the pot. Cover. Cook in low heat for 40 minutes.
Add the potato. Cover and then cook for 10 minutes.
Put the scallions, hot pepper leaves, and young coconut meat. Stir. Cook for 5
minutes.
Rec R. Rocha
Chicken Macaroni Soup
Ingredients
1 whole rotisserie or baked chicken
2 medium carrots chopped
4 celery stalks chopped
2 cups elbow macaroni
6 to 10 cups water
Instructions
Boil the water in a large pot.
Add the chicken, onion, carrot, and celery. Continue to boil in low heat for 40 to 50
minutes. Add more water if needed.
Remove the chicken from the pot. Let it cool down. Shred the meat using your
fingers while you pull it out of the bone.
Discard the bone and skin. Add the shredded chicken back to the pot.
Add the macaroni. Continue to cook for 15 minutes.
Sprinkle some salt and pepper. Serve.
Rec R. Rocha
Special Chicken Embutido
Ingredients
2 lbs. ground chicken
1 medium red bell pepper minced
2 raw eggs
1 medium green bell pepper minced
1 medium white or yellow onion minced
1 ¾ to 2 cups bread crumbs
4 tablespoons vegetable oil
½ cup raisins
4 hard boiled eggs quartered
5 tablespoons shredded cheddar cheese
½ teaspoon salt
6 cups water for steaming
Instructions
In a mixing bowl, crush the chicken using a fork.
Crack the eggs. Beat until the chicken cube dilutes in the beaten egg.
Add the bell peppers, onion, raisins, sweet relish, and cheese. Fold to mix the
ingredients.
Add the ground chicken, salt, ground black pepper, and vegetable oil. Continue to
fold until all the ingredients are well blended.
Wrap the mixture in aluminum foil. Scoop a cup of mixture and arrange it in a
sheet of aluminum foil. Place some wedged hard-boiled eggs in the middles and
then roll the foil to shape like a cylinder. Secure both sides by twirling the ends of
the foil until the mixture inside is compact.
Boil water in a steamer or pot.
Rec R. Rocha
Arrange the wrapped chicken embutido in a steamer.
Cover and steam for 1 hour.
Let the chicken embutido cool down.
Place in the refrigerator for 3 hours. Slice and arrange in a serving plate. Serve
cold.
Crispy Fried Chicken

Ingredients
3 lbs. chicken cut into individual pieces
1 tablespoon salt
3 cups cooking oil
1 cup all-purpose flour
Batter ingredients
¾ cup warm not hot fresh or evaporated milk
2 eggs
¾ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons garlic powder
½ teaspoon salt
Instructions
Rub salt all over the chicken. Let it stay for 15 minutes.
Heat the oil in a cooking pot.
Prepare the batter. Start by pressing a fork on the chicken cube until it is
completely squashed. Combine it with warm milk. Stir until well blended. Set aside.
Combine flour, baking powder, garlic powder, salt, and ground black pepper. Mix
well using a fork or a wire whisk. Set aside.
Beat the eggs in a large mixing bowl. Add the milk mixture. Continue to beat until
all the ingredients are all incorporated. Add half of flour mixture. Whisk. Add the
remaining half and whisk until the texture of the batter becomes smooth.
Dredge the chicken in flour and then dip in batter. Roll it again in flour until
completely covered. Fry in medium heat for 7 minutes per side.
Remove from the pot and put in a plate lined with paper towel. This will absorb the
oil.
Rec R. Rocha
Serve with ketchup or gravy.
Paksiw na Lechon Manok

Ingredients
1 lb. Lechon Manok sliced into individual pieces
2 cups Lechon manok sauce
1 chicken bouillon
4 cloves garlic minced and minced
1 medium onions minced
4 dried bay leaves
1/4 cup vinegar
3 to 4 tablespoons sugar
1 cup water
Salt to taste
Instructions
Sauce the garlic and onion until the onion gets soft.
Add the lechon manok (set roasted chicken) and pour-in water and lechon manok
sauce. Stir and let boil.
Add the peppercorn, bay leaves, chicken bouillon, and soy sauce. cover and cook in
Pour the vinegar in the pot. Let the mixture re-boil. Stir and add the sugar and salt.
Cook for 10 to 15 minutes more or until the sauce thickens to your desired
consistency.
Rec R. Rocha
Chicken Potato Salad
Ingredients
2 4 oz. pieces boneless chicken breast
2 medium potato peeled and diced
2 medium carrot peeled and diced
1 cup frozen green peas
½ teaspoon garlic salt
½ cup shredded Parmesan cheese
¾ cup mayonnaise
Water for boiling
Instructions
Boil 4 cups water in a pot. Add the chicken. Boil for 15 minutes. Remove the
chicken and let it cool down. Slice the chicken into small cubes. Set aside.
Boil a clean batch of water in a clean pot. Add the carrot and continue to boil for 5
minutes. Drain the water and set the carrot aside. Do the same with the potato.
Combine the diced chicken, carrot, and potato in a mixing bowl. Add garlic salt,
pickle relish, Parmesan, and mayonnaise. Fold until all the ingredients are well
blended. Add the frozen green peas. Continue to fold until well blended. Note: you
can adjust the amount of garlic salt and Parmesan to tailor to your taste.
Refrigerate for at least 3 hours.
Rec R. Rocha
Simple Chicken Afritada
Ingredients
1 medium onion minced
2 teaspoons minced garlic
1 6 oz can tomato paste
1 large baking potato cubed
1 large carrot cubed
4 pieces dried bay leaves optional
1/2 teaspoon sugar optional
Instructions
Heat oil in a pot.
Saute the onion and garlic.
Add the chicken slices. Continue to saute until the chicken gets light brown.
Pour the chicken broth and add the tomato paste. Stir and let boil. Add the dried
bay leaves and sugar. Cover the pot and adjust the heat to low. Cook for 35
minutes. Note: Add water or chicken broth if it starts to dry-up.
Add the potato and carrot. Stir. cover and continue to cook in medium heat for 8 to
10 minutes.
Add salt and pepper to taste.
Rec R. Rocha
Chicken Halang-halang
Ingredients
1 can 2 cups coconut milk
1 teaspoon minced garlic
1 thumb ginger julienne
2 teaspoons chili flakes
6 to 8 lemongrass blades
1 small green papaya wedged
3/4 to 1 cup hot pepper leaves or malunggay
Instructions
When the oil gets hot, saute the onion, garlic, and ginger until the onion becomes
soft.
Add the chicken pieces. Cook until light to medium brown. Turn over to cook the
other side.
Pour-in coconut milk. Let boil. Add chili flakes, lemongrass, and papaya. stir. Cover
and the heat to medium. Cook for 18 to 20 minutes or until the chicken is fully
cooked.
Remove the cover. Add ground black pepper, fish sauce, and more chili flakes (if
desired).
Add the hot pepper leaves. Stir and cook for 2 minutes.
Rec R. Rocha
Spicy Chicken in Coconut Milk
Ingredients
1 1/2 lb. chicken cut into serving pieces
10 pieces spicy red chili
2 pieces spicy green pepper
14 ounces coconut cream
2 teaspoons turmeric powder
1 cup mooring malunggay leaves
1 thumb ginger julienne
1 medium red onion sliced
1/2 chicken cube
Instructions
Heat a cooking pot and then pour-in the coconut cream.
Add ginger, garlic, and onion. Stir and let boil.
Put-in the chicken. Let the liquid reboil.
Add the chili and turmeric powder. Stir. Cover and simmer for 35 minutes.
Add the mooring leaves (malunggay). Stir and cook for 5 minutes.
Add the fish sauce. Stir and cook for 2 to 3 minutes.
Rec R. Rocha
Pinoy Chicken Noodle Soup
Ingredients
1 lb. chicken cut into small pieces
1/2 small cabbage core removed and chopped
1 lb. round miki noodles
1/2 cup chopped chicken liver
4 pieces crumbled bacon
1 medium carrot julienne
1/4 cup chopped green onions
2 cups water
2 tablespoons fish sauce patis
Instructions
Heat the in a cooking pot.
Once the oil gets hot, saute the garlic and onion. Continue until the onion gets soft.
Add the chicken, cook for 3 to 5 minutes or until it turns light brown.
Add the chicken liver. Stir and cook for 2 minutes.
Pour-in water and chicken broth. Let boil. Cover and simmer for 30 minutes.
Add the bacon, carrots, and cabbage. Stir and cook for 5 to 8 minutes.
Pour-in the fish sauce. Stir.
Stir-in the noodles. Cook for 5 to 7 minutes. Add chicken broth or water if needed.
Add the green onions.
Rec R. Rocha
Yellow Arroz Caldo
Ingredients
1 lb. chicken chopped into serving pieces
2 cups water
1 package 8oz. Arroz Amarillo (yellow rice)
1 Onion powder
1/4 cup chopped green onions
1 teaspoon Garlic powder
1 teaspoon Paprika
1/4 teaspoon Ground black pepper
2 teaspoons salt
Instructions
Heat the cooking oil in a cooking pot. Once the oil gets hot, put the garlic in and
then cook in low to medium heat until the garlic turns light brown.
Stir-in the onion. Continue to cook until the onion gets soft.
Add the chicken. Stir and then cook for 3 to 5 minutes.
Gradually add the yellow rice. Stir. Cook for 2 minutes.
Pour-in the chicken broth and water. Stir.
Add the onion powder, garlic powder, paprika, ground black pepper, and salt.
Continue to cook in medium heat for 20 to 30 minutes. Cover the cooking pot and
stir every 5 minutes or if needed. You can add more water or chicken broth if the
liquid gets absorbed quickly by the rice. Add more salt only if needed.
Transfer to a serving bowl. Top with green onions. Serve with lime or calamansi.
Rec R. Rocha
Simple Orange Chicken Tenders
Ingredients
1 lb. orange chicken tenders or chicken nuggets
1/2 cup orange sauce
1 tablespoon chopped scallions
1 cup cooking oil
Instructions
Once the oil gets hot, put-in the chicken tenders. Deep fry the chicken until it gets
golden brown and the texture is crispy. Do this in batches so that the pot won't be
overcrowded.
Remove the chicken from the cooking pot and place in a plate lined with paper
towels. Let the chicken stay for 10 minutes so that the paper towels can absorb
most of the oil.
Put the chicken in a large bowl. Pour-in the orange sauce. Toss until the chicken is
fully coated.
Transfer the your orange chicken tenders in a serving plate. Top with chopped
scallions.
Rec R. Rocha
Chicken with Oyster Sauce Stir Fry
Ingredients
1 lb. boneless chicken breast sliced into thin strips
2 tablespoons sherry cooking wine
¼ teaspoon salt
½ cup chicken stock
½ teaspoon cornstarch
1 ½ cups bell peppers sliced into strips (use any color that you want)
Instructions
Combine oyster sauce, sherry cooking wine, ground black pepper, and salt in a
bowl. Mix well.
Add the thinly sliced chicken. Marinate for 10 minutes.
Heat 1 tablespoon cooking oil in a pan
Once the oil becomes hot, stir-fry the bell peppers for 1 minute. Remove from the
pan and set aside.
Pour the remaining cooking oil on the same pan. Once the oil gets how, put the
marinated chicken in the pan including the remaining marinade. Stir fry for 5
minutes or until the chicken turns light to medium brown.
Add the cooked bell peppers. Continue to stir-fry for a few seconds.
Combine the chicken stock and cornstarch. Mix well and then pour into the pan.
Stir-fry until the texture of the sauce thickens.
Rec R. Rocha
Filipino Roasted Chicken Pandan
Ingredients
1 whole large chicken cleaned
A bunch of pandan skrewpine leaves
A bunch of lemongrass knotted
1 medium yellow onion sliced
1 tablespoon whole peppercorn
2 tablespoons coarse sea salt
Instructions
Preheat the oven to 425F.
Rub salt all over the chicken, including the cavity.
Combine the garlic, onion, bay leaves, and peppercorn in a bowl. Toss to mix. Stuff
the mixture into the cavity of the chicken followed by the Pandan leaves and
lemongrass.
Arrange the chicken in a roasting rack or roasting pan.
Roast in the oven for 90 minutes.
Remove the Filipino Roasted Chicken Pandan from the oven. Let it rest for 10
minutes.
Remove the stuffing from the cavity. Transfer the chicken to a serving plate.
Rec R. Rocha
Chicken Guisantes
Ingredients
2 lbs. chicken thigh cut into serving pieces
1 1/2 cup frozen green peas
1 14 oz. can diced tomatoes
1 1/2 cup chicken stock or broth
1 medium roasted red bell pepper capsicum, sliced
Instructions
Heat the cooking oil in a cooking pot.
Saute the garlic and onion.
Once the onion becomes soft, add the chicken slices. Cook each side of the chicken
until it turns light brown (around 2 minutes). Make sure to turn the chicken over
to cook the other side.
Add the diced tomatoes and chicken broth. Stir and let boil. Cover and simmer for
30 to 40 minutes.
Add the green peas. Stir and cook for 3 minutes.
Put-in the red bell pepper. Stir and cook for another 3 minutes.
Rec R. Rocha
Chicken with Ampalaya in Oyster Sauce
Ingredients
1 lb. boneless chicken breast sliced into think pieces
2 medium Ampalaya bitter gourd, cored and sliced
1 small yellow onion sliced
1/2 cup water or chicken broth
Instructions
Heat the oil in a pan.
Once the oil is hot, sauté the onion and the garlic until the onion becomes soft.
Add the sliced chicken breast. Cook for 2 to 3 minutes or until the color turns light
brown.
Add the oyster sauce. Continue to cook for 2 minutes.
Pour-in water or chicken broth. Let it boil. Cover and simmer for 10 to 12 minutes
(add water, if necessary).
Put-in the sliced Ampalaya. Stir and cook in medium heat for 3 to 5 minutes.
Transfer to a serving plate. Serve with brown or white rice.
Rec R. Rocha

Chicken Afritada Recipe

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Chicken Afritada Recipe

This is a recipe for Filipino Afritadang Manok.

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