Chicken Afritada Filipino Recipe

Chicken Afritada or Afritadang Manok is a kind of Filipino dish that is usually served during special occassions, family gatherings or events. This just shows how special this food is for many Pinoys.

Chicken Afritada is a tomato sauce based stew cooked with veggies such as bell peppers and green peas. By the looks of it, you can say that it's quite similar with the yummy Caldereta and flavorful Menudo.

Chicken Afritada is such an easy dish to prepare and cook. With just few recipes involved with not so complicated cooking procedure to follow, I am quite sure you can create a delicious chicken afritada on your own.

If you wanted to try cooking up chicken afritada at home, check and follow the below recipe and cooking instruction.

Chicken For The Gods By Lhey Ralston

This recipe came from a fellow Filipino who lives in the United States. She passed me this recipe through twitter. This is a unique chicken recipe of no other than Lhey Bella Ralston. If you wan't to know more about her, check out her official website or this kahitsino.org blog post about her.

Chicken a la King Filipino Recipe

Here is the Filipino style of Chicken a la King Recipe. Chicken ala king is made with cooked chicken and a thickened sauce. This recipe includes butter, mushrooms, and other ingredients. Chicken a la king recipe is an easy meal to serve over rice or toast.

Chicken ala King on Toasted Bread

Some rights reserved by digipam

Chicken Asado (Asadong Manok)

Chicken Asado or Asadong Manok is a bit different with pork asado. This asadong manok recipe will have a mixture of tomato sauce. It was kind of similar to chicken afritada.

Check below the simple and basic Chicken Asado recipe.

Asadong Manok (Chicken Asado) Image Via filipinostylerecipe.com

Chicken Asado Recipe Ingredients:

* 1 k. chicken, cut into serving pieces with the bones intact
* 1/4 cup kalamansi juice
* 1/4 cup soy sauce
* 1 cup tomato sauce
* 2 medium size onion, chopped
* 1/2 head garlic, minced
* 4 potatoes, quartered
* 3 pcs. bay leaf
* salt and pepper
* cooking oil

Chicken Asado Recipe Cooking Instructions:

1). Marinate chicken with kalamansi, soy sauce, salt and pepper for 10-20 minutes in a clean bowl.

2). In a sauce pan fry chicken for 3-5 minutes or until colour turn to golden brown in batches.

3). Remove from pan, set aside. In same sauce pan sauté garlic and onion, add in chicken, stir fry for 2-3 minutes.

4). Add tomato sauce and bay leaf, stir cook for 1-2 minutes.

5). Pour in 2-3 cups of water and simmer for 10-15 minutes.

6). Add in potato and simmer for another 5-10 minutes or until chicken and potato are cooked and tender and until most of the liquid has evaporated.

Best served hot! Enjoy!.

Note: Image may vary with the end result of this recipe.

Chicken Inasal

Chicken Inasal is an Ilonggo dish, or more specifically a Bacolod dish. The smell of chicken inasal cooking always brings rumblings in the stomach, and you can’t wait to sink your teeth into it.

Chicken Inasal, by far is one of the Filipino favorites. It was considered as one of main courses in every occasions, wherein, foods will be the highlight of the event.

Below is an easy to follow chicken inasal recipe.

Chicken Inasal

Some rights reserved by simply anne

Chicken Pastel

Chicken Pastel Recipe (Chicken Casserole Baked in a Crust)

Chicken Pastel is a hearty casserole dish that is usually served with pie crust on top. A typical Filipino Chicken Pastel crust is similar to a buko pie and empanada crust.

Chicken Pastel Image By pinaycookingcorner.com

Chicken Pastel Recipe Ingredients:

* One 1 1/2 kilo chicken, cut in pieces
* One can (14 ounces) sliced Vienna sausage
* 3 diced potatoes
* 1 diced carrot
* 1 up mushrooms, cut in half
* 1 sliced in strips green bell pepper
* 1/2 cup sweet peas
* 1 minced onion
* 1/4 cup grated cheese
* 1 cup margarine
* 2 cups chicken stock (broth)
* 1/2 cup evaporated milk
* 4 tablespoons soy sauce
* 1 lemon extract (juice)
* 1 egg, beaten
* Salt and pepper to taste

Chicken Pastel Crust:

* 2 cups flour
* 1/2 cup corn oil or vegetable oil
* 1 teaspoon salt
* 1/4 cup of water

Chicken Pastel Cooking Instructions:

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

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

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

4). Transfer to a baking dish.

5). Pre-heat oven to 450 degrees Fahrenheit.

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

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

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

9). Bake until golden brown (about 15 minutes).

Rellenong Manok (Stuffed Deboned Chicken)

Rellenong or Relyenong manok is a popular dish in the Philippines. It was always served and cooked during important Filipino occasions like Christmas dinner, birthdays and fiestas as well.

Relyenong manok is a kind of chicken recipe wherein, the chicken is deboned then stuffed or filled with different ingredients. I admit that it's not that easy to remove the bones of the whole chicken without damaging the skin of it but once you have done it, everything becomes easier since all you have to do is place the stuffing inside the whole chicken .

Rellenong Manok

Some rights reserved by starlightexpress

Chicken Binakol - Chicken Soup with Coconut

Chicken Binakol recipe originated and a famous dish of Batangas. In this kind of recipe, they used the famous Batangas native chicken for their Chicken binakol and was cooked in a bamboo tube to seal in the juices.

In the Visayas Region their version of Chicken Binakol is to simmer the chicken with tanglad in the coconut shell itself.

This chicken soup is very much like the Chicken Tinola (a local chicken soup).

Chicken Binakol Full Image Credit - AngSarap.Net

Chicken Binakol Recipe Ingredients:

* 1 tablespoon canola oil
* 3 cloves garlic, chopped
* 1 medium onion, finely chopped
* thumb-sized ginger, chopped then squashed
* 4 pcs chicken legs, cut into chunks
* 3 pcs young coconut (juice & meat)
* 200 gms fresh oyster mushrooms, sliced
* peppercorns & salt to taste
* 1 tablespoon fish sauce (patis)
* a bunch of fresh spinach or malunggay leaves

Chicken Binakol Cooking Instructions:

1). Beat canola oil then saute garlic, onion and ginger.

2). Be careful not to burn ‘em, or you will have a burnt flavour soup.

3). Toss in all the chicken pieces then pour a tablespoon of fish sauce.

4). Saute until the chicken meat releases its own juice without adding water. stir often.

5). Shop open the top shell of the three young coconut and pour all the fresh coconut juice into the chicken pot. let boil for 5 minutes over medium heat.

6). Scrape the young coconut meat and mix it with the chicken.

7). Drop about 7 to 10 pieces of peppercorns.

8). Simmer for another 10 minutes.

9). Put the sliced fresh oyster mushrooms into the simmering soup.

10). Let boil for another 3 minutes.

11). Add in the spinach leaves, and continue to simmer for another minute.

12). Season with salt to taste.

Added tips:
* Use only fresh young coconut juice as soup. Do not substitute it with water.
* You may use the coconut shells is self as Chicken Binakol’s serving bowls (example shown at the picture above).
* For a spicy hot twist, add chopped fresh red chilli on top of it.

Chicken Pandan Filipino Style

Chicken Pandan is a common and native Thai dish. For Thais', Pandan chicken is an excellent appetizer or finger food for any party that is very easy to make. The Filipino Chicken Pandan is made more exciting and sumptuous with the mix of the finest Filipino seasoning blend.

Chicken Pandan by Cafe Laguna

Some rights reserved by dbgg1979

Pininyahang Manok

Pininyahang Manok - Pineapple Chicken Dish

Pininyahang manok is made of sweet pineapple flavor along with coconut milk thus, producing a very splendid taste. This Filipino recipe is mostly cooked and seen during feasts or celebrations. Check out the very basic and simple recipe below.

Pininyahang Manok Image via panlasangpinoy.com

Pininyahang Manok Recipe Ingredients

* 1 whole chicken, cut into serving pieces
* 1 can pineapple chunks, set aside the syrup
* 1 Tbsp oil
* 3 cloves garlic, minced
* 1 medium-sized onions, chopped
* 1/2 cup evaporated milk or coconut milk
* patis (fish sauce), to taste

Pininyahang Manok Cooking Directions - How To Cook Pininyahang Manok

1). Marinade the chicken with the pineapple syrup for a few minutes.

2). Pour the chicken with the marinade in a pot, cook until the marinade evaporates and the chicken is lightly brown. (You’re not exactly frying the chicken–you just want to seal in the juices.)

3). When done, set aside the chicken on one side of the pot.

4). Add the oil, saute garlic and onions then mix together with the lightly browned chicken and cook for about a minute.

5). Add the pineapple chunks then pour the evaporated milk. Cover and bring to a simmer. (If you are using coconut milk, do not cover, otherwise it will curdle).

6). By the time the chicken is done, the sauce would be rather thick and creamy, stir then season with patis.

7). Simmer again for 2 minutes then turn-off the heat.

Pininyahan manok is best serve with plain steamed rice.

Filipino Chicken Curry

The spicy Filipino chicken curry is one of the most popular and delicious Filipino food. Some makes it basic and plain (without the chilies) but for many, the hotter it is, the yummier it can be! Check out the below recipe of hot and spicy chicken curry.

Chicken Curry