Delicious Chicken Recipes

CHICKEN INASAL

INGREDIENTS:

• 3 pcs. chicken leg quarter fillet
• 2 tbsps. Datu Puti Soy Sauce
• 1/2 cup Datu Puti White Vinegar
• 2 tbsps. Datu Puti Pinoy Spice Vinegar
• 1 tbsp brown sugar
• 3 tbsps. Datu Puti Patis
• 2 tbsps. banana catsup
• 2 cloves minced garlic
• Cracked black pepper

PROCEDURE:

• Marinate chicken with Datu Puti Soy Sauce, Datu Puti Patis, banan ketchup, brown sugar, Datu Puti White Vinegar, Datu Puti Pinoy Spice, garlic and black pepper. Mix and
  let sit for 15 minutes.
• Heat up the grill pan. Gently put the marinated chicken in the pan, skin side first. Cook each side of the chicken for 6-7 minutes.
• Turn down the heat while turning the chicken over to ensure that the chicken is cooked through.
• Remove the chicken from the pan and let it rest for a few minutes.
• Serve with Java rice and calamansi and soy sauce dipping sauce.

CHICKEN ADOBO

INGREDIENTS

• 1 kg chicken, cut into serving portions 
• 1 pack (180 mL) DATU PUTI  Adobo Series  Classic Adobo Sauce 
• 1 cup water

PROCEDURE

• In a pan, combine chicken and Datu Puti Adobo Series Classic Adobo Sauce.  Stir.  
• Add water.  Cover and simmer for 20 minutes or   until chicken is tender. Serve .

CHICKEN IN A POT

INGREDIENTS:

• 1-1/2 cups rice
• 1-1/2 cups water
• 2 Tbsp GOLDEN FIESTA Canola Oil
• 2 pc star anise
• 2 cloves garlic, minced
• 2 Tbsp ginger strips
• ½ kg chicken breast fillet, cubed
• 1 pc Chinese chorizo , sliced
• ½ pack (4 g) WOW Sarap All-in One Seasoning Granules
• 3 pc shiitake mushrooms (fresh/ dried)
• 100 g carrot, sliced
• 1 stalk leeks , sliced
• 2 Tbsp DATU PUTI Fish Sauce
• 1 tsp UFC Ground Pepper

SAUCE:

• 2 Tbsp brown sugar
• 2 Tbsp sesame oil
• 1 Tbsp DATU PUTI Oyster Sauce
• ¼ cup water

PROCEDURE:

• Wash rice and drain. Add water and cook until done.  Set aside, keep warm.
• Saute star anise until fragrant. Add garlic, ginger chorizo and chicken.  Saute for 5 minutes or until cooked.
• Add WOW Sarap Seasonings , carrot, mushrooms (soak first if using dried), Datu Puti Fish Sauce and UFC Pepper. Cook for 3 minutes. Pour on top of rice.
• Combine ingredinets for sauce . Simmer for 1 minute. Pour over chicken then toss until well blended.  Top with leeks .

CHICKEN AFRITADA

INGREDIENTS

• ½ kg chicken, cut into serving size
• 1 small red bell pepper, sliced
• 1-2 cups water
• 1 pouch (200 g) UFC Ready Recipes Afritada Sauce
• ¼ cup UFC Green Peas, drained
• 100 g potatoes, cut into chunks
• 100 g carrot, cut into chunks
• 1-1/2 Tbsp raisins  (optional)

PROCEDURE

• Combine chicken, bell pepper and water .  Cover and simmer for 10 minutes.
• Add UFC Ready Recipes Afritada Sauce, UFC Green Peas , potatoes and carrots.  Simmer  for another 10 minutes or until meat is tender, stirring occasionally .
• Add more water if needed. Add raisins if desired.  Serve.

CHICKEN CASSEROLE

INGREDIENTS:

• ½ kg chicken , cut into serving portions
• 4 cloves garlic, crushed
• 1 small onion, sliced
• 1 pc laurel
• ½ cup UFC Whole Mushrooms, each piece cut into two
• 1 pouch (200g ) UFC Tomato Sauce Guisado
• ½ cup UFC  Young Corn Cuts
• 1 small carrot, cut into chunks
• 1 pc red bell pepper, sliced

MARINADE:

• 1 pack (4 g) WOW Sarap All-in-One Seasoning Granules
• 1 tsp SILVER SWAN Cane Vinegar
• ½ tsp UFC Whole Pepper

PROCEDURE :

• 1. Marinate chicken for at least 30 minutes.
• 2. Saute garlic, onion and chicken for 5 minutes.
• 3. Add laurel, UFC Mushrooms, UFC Tomato Sauce, UFC Young Corn and carrot.  Cover and simmer over low heat for 20 minutes. Add bell pepper. Serve.

CHICKEN ALA KING

INGREDIENTS

• ¼ cup butter
• ¼ cup UFC Pieces and Stems Mushrooms, drained
• ¼ cup garlic, crushed
• ¼ cup onion, sliced
• 200 g chicken breast or thigh fillet, cut into small cubes
• UFC Iodized Salt 
• Thyme
• Dried Basil
• ¼ cup flour
• 1 cup chicken stock
• ¼ cup ham, diced
• ¼ cup red bell pepper, minced 
• 1 cup UFC Whole Kernel Corn, drained
• ¼ cup UFC Green Peas, drained
• 1 cup all-purpose cream
• UFC Ground Pepper
• 12 pc sliced bread (loaf)

PROCEDURE

• Melt half of butter and sauté UFC Pieces and Stems Mushrooms. Add onion, garlic, and chicken. Season with salt, thyme, and dried basil.  Add remaining butter and stir in flour then mix until well incorporated.  Add chicken stock gradually while stirring until sauce is smooth and thick.
• Add ham, red bell pepper, UFC Whole Kernel Corn, UFC Green Peas, and all-purpose cream. Mix and season with salt and pepper.
• Allow to simmer, stirring occasionally. Option to serve as viand or as topping to toasted bread.