[Title] BRAISED FILIPINO CHICKEN THIGHS INGREDIENTS 6-8 chicken thighs ½ cup soy sauce ½ cup lime juice or white vinegar 2 tbsp. sugar 3 tsp garlic powder 3 tsp onion powder ½ tsp black pepper ½ tsp chili flakes 1 head of garlic 4-6 bay leaves PROCEDURE 1. Preheat the oven to 400°F (205°C). To make Adobo sauce, combine soy sauce, lime juice, sugar, garlic powder, onion powder, black pepper and chili flakes in a small bowl and whisk until sugar is completely dissolved. Reserve 2. Trim chicken thighs of any excess skin and fat then dry well. Spray 9 by 13 cooking well with non-stick spray. Arrange chicken thighs one layer deep in a pan. Pour sauce over chicken, coating well over entire surface. You can spoon or brush your adobo sauce so that the skin is well coated. Then place skin side up. Add garlic cloves and bay leaves on top and cover tightly with aluminum foil and place in the oven for 30 minutes 3. After 30 minutes, remove from the oven and remove the tinfoil. Baste each thigh well with the sauce in the pan then return in the oven for another 20 minutes, uncovered. This step will help to thicken and caramelize the sauce, making the chicken skin crisp and deeply colored. 4. Remove from the oven and let stand for about 5 minutes before serving with plain steamed rice, and finishing with green onions, cilantro and a wedge of lime. Serve. [Title] FILIPINO CHICKEN ASADO INGREDIENTS Marinade 2 lbs. bone in chicken thighs ¼ cup soy sauce ¼ lemon juice 2 bay leaves 3 garlic cloves, finely chopped ½ tsp black pepper 1 star anise Asado 3 tbsp. oil 1 onion, chopped 4 garlic cloves, finely chopped 1.5 cup tomato sauce 2 tbsp. oyster sauce ½ sugar 1 large potato, cubed, fried or boiled ½ red bell pepper, cubed ½ yellow bell pepper, cubed ½ green bell pepper, cubed PROCEDURES 1. Marinate chicken with all marinade ingredients for at least a couple of hours. 2. Heat oil in a pan over medium heat and sear chicken (reserve the marinade for later) undisturbed 4-5 minutes per side. Plate it out. 3. In the same pan, sauté onion and garlic till onion gets soft, translucent and lightly browned. 4. Add in tomato sauce, remaining marinade and oyster sauce. Cook for 2-3 minutes. 5. Add in chicken, mix well. Cover and cook for 5 minutes. 6. Stir in 1.5 cups of water along with sugar. Stir well. Cover and cook for 10 minutes. 7. Add in potatoes and continue cooking till chicken is cooked. Towards the last 10 minutes, add in diced bell peppers. Cook until chicken is fall off the bone. [Title] CHICKEN ADOBO INGREDIENTS Marinade 1.5 lbs. chicken thigh fillets, boneless and skinless 3 garlic cloves, minced 1/3 cup soy sauce 1/3 cup + 2 tbsp. white vinegar 4 bay leaves 2 tbsp. oil Cooking 2 tbsp. oil 3 garlic cloves, minced 1 small onion, diced 1 ½ cups water 2 tbsp. brown sugar 1 tbsp. whole black pepper 2 green onion, garnish PROCEDURES 1. Combine chicken and marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight. 2. Heat oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned about 1 minute on each side. Do not cook the chicken all the way through. 3. Remove chicken from the skillet and set aside. 4. Heat the remaining oil in skillet. Add garlic and onion, cook 1 ½ minutes. 5. Add the reserved marinade, water, sugar, and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes. 6. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes, turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup. 7. Coat chicken in glaze then serve over rice. Serve. [Title] CHICKEN AFRITADA INGREDIENTS PROCEDURES 1. Heat oil in a pot. 2 lbs. chicken, cut into pieces 2. Sauté the onion and garlic 1 medium onion, minced 3. Add the chicken slices. Continue to sauté until the chicken gets light brown. 2 tsp minced garlic 2 cups chicken broth 16 oz. can tomato paste 1 large potato, cubed 1 large carrot, cubed 4 pieces dried bay leaves ½ tsp sugar Salt and pepper to taste 3 tbsp. cooking oil 4. 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. 5. Add the potato and carrot. Stir. Cover and continue to cook in medium heat for 8-10 minutes. 6. Add salt and pepper to taste. 7. Transfer to serving bowl. Serve. [Title] GINATAANG MANOK INGREDIENTS 3 tbsp. canola oil ½ cup sliced fresh ginger 1 whole chicken, cut into pieces Salt and pepper to taste 2 cans coconut milk 1 package frozen chopped spinach, thawed and drained PROCEDURE 1. Heat oil in a large skillet over medium heat and stir ginger. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. 2. Season chicken with salt and pepper. Place chicken in the same skillet over medium high heat without crowding. Cook until chicken is lightly brown on all sides. 3. Return ginger to the skillet and add coconut milk. Bring to a boil, then cover with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is no longer pink at the bone, about 30 minutes. 4. Stir in spinach and simmer uncovered until spinach is warmed through, 8-12 minutes. Season with salt and pepper. 5. Plate then serve. [Title] CHICKEN BIBIMBAP INGREDIENTS 3 cloves garlic, minced, divided 2 tsp fresh ginger, minced 2 scallions, thinly sliced 1 bunch scallion, sliced on bias ,divided ¼ cup soy sauce 6 tbsp. sesame oil 1 tbsp. mirin 1 tbsp. light brown sugar 1 lbs. boneless, skinless chicken thighs, sliced into strips 4 cups fresh spinach Salt and pepper to taste 2 large carrots, julienned 8 oz. shiitake mushroom 1 Tbsp. unsalted butter 2 large eggs Sushi rice, cooked 1 cup cabbage kimchi Cucumber, thinly sliced PROCEDURE 1. In a shallow dish, combine 2 cloves of garlic, the ginger, 2 thinly sliced scallions, soy sauce, 2 tbsp. sesame oil, mirin, and brown sugar and whisk to combine. 2. Add the chicken and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for 30 minutes. 3. Bring a large pot of water to boil over high heat and season generously with salt. Prepare an ice bath in a large bowl. Blanch the spinach in the boiling water for 30 seconds, then transfer to the ice bath to shock, then drain. Transfer to a small bowl and season with 1 tbsp. sesame oil, salt and pepper. 4. In a pan heat 1 tsp oil over medium heat. Add carrots and cook until softened. Remove from pan and set aside. 5. In the same pan, heat 1 tsp oil. Add remaining garlic and cook for 30 sec. until fragrant. Add the mushrooms and cook until softened. Season with salt then remove from pan. 6. Heat the remaining oil and add marinated chicken and sauté until cooked through. 7. Heat a non-stick pan over medium high heat. Melt the butter in the pan. Crack the eggs and cook until the whites are firm and golden brown around the edges and the yolks are still runny. 8. Assemble bibimbap, top the rice with the chicken, kimchi, sliced scallions, carrots, spinach, mushrooms, cucumber and fried eggs. [Title] CHICKEN WITH SUN-DRIED TOMATO CREAM SAUCE INGREDIENTS PROCEDURE 6 bone-in, skin-on chicken thighs 1. Season chicken thighs with salt and pepper. Salt and pepper to taste 2. Melt 2 tbsp. butter in a large oven proof skillet over medium high heat. Add chicken, skin-side down and sear both sides until golden brown. Drain excess fat and set aside. 3 tbsp. unsalted butter 4 cloves garlic, sliced 1 cup chicken broth ½ cup heavy cream 1/3 cup sun-dried tomato 1 tsp dried oregano 1 tsp dried thyme ¼ cup basil, sliced 3. Melt 1 tbsp. of butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, sun-dried tomatoes, dried oregano, dried thyme and fresh basil and reduce heat to low. Return chicken to the skillet and baste well. 4. Bake at 400℉ (200℃) for 25 minutes. 5. Serve immediately and drizzle remaining broth mix over chicken. [Title] SLOW-COOKED ITALIAN CHICKEN INGREDIENTS 4 boneless, skinless chicken breast halves 1 can reduced-sodium chicken broth 1 can stewed tomatoes, cut up 1 can tomato sauce 1 medium green pepper, chopped 1 green onion, chopped 1 garlic clove, minced 3 tsp chili powder 1 tsp ground mustard ½ tsp pepper ¼ tsp garlic powder ¼ tsp onion powder 1/3 cup all-purpose flour ½ cup cold water Hot cooked pasta Grated parmesan cheese Minced fresh basil PROCEDURE 1. Place chicken in a 3-qt, slow cooker. In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic, and seasonings; pour over chicken. Cover and cook on low for 4-5 hours or until meat is tender. Remove chicken and keep war. 2. Pour cooking juices into a large saucepan; skim fat. Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and pasta. If desired, top with parmesan cheese and basil. [Title] CHICKEN ENCHILADAS SUIZAS INGREDIENTS 2 tbsp. olive oil 1 large with onion 1 lb. tomatillos 1 poblano pepper 4 clove garlic Kosher salt Pepper 2 cups fresh cilantro 2 cups low-fat sour cream 3 cups shredded rotisserie chicken 1 cup frozen corn 4 oz. Monterey jack cheese 8 yellow corn tortillas Fresh tomato salsa PROCEDURE 1. Heat oven to 425℉. Heat the oil in a large skillet over medium heat. Add onion and cook, covered, stirring occasionally, for 4 minutes. Add the tomatillos, poblano, garlic, and ½ tsp each salt and pepper and cook until vegetables are tender, 8-10 minutes. 2. Put the vegetable mixture to a food processor, add cilantro, and pulse to roughly chop. Add sour cream and puree until smooth. Spread 1 ¼ cups sauce on the bottom of a 9 by 13 inch baking dish. Transfer the remaining sauce to a medium bowl. 3. In a large bowl, combine the chicken and ¾ cup sauce. Add the corn and ¾ cup cheese and mix to combine. 4. Wrap the tortillas in a double layer damp paper towels; microwave on high until soft, about 1 minute. Working with one tortilla at a time, dip in the remaining sauce, shaking off any excess. Place on a cutting board, top with ½ cup of the filling, roll up, and place, seam-side down, in the baking dish. Repeat with the remaining tortillas and filling. 5. Spoon any remaining sauce on top. Sprinkle the remaining ¼ cup cheese over the enchiladas and bake until the cheese begins to brown, 12-15 minutes. Serve with fresh salsa, if desired. [Title] BROCCOLI CHEDDAR SOUP INGREDIENTS 1 tbsp. extra virgin olive oil 1 small yellow onion, cut in quarters PROCEDURE 1. In a chopper bowl with blade, place the onion and celery. Chop on until finely chopped. Set aside. 1 stalk celery, cut into 1 inch pieces 2 cloves garlic, minced 1 tsp dried thyme 1 tsp fresh thyme leaves 1 tsp dried parsley ½ tsp kosher salt ½ ground pepper 1/8 tsp crushed red pepper flakes 2 small potatoes, cut into 1 inch chunks 10 cups broccoli, chopped, stems and florets 2 cups whole milk 1 cup half and half 1 cup chicken stock 2 cups shredded sharp cheddar cheese 2. In a large stockpot, heat the olive oil over medium heat and add in the onions and celery. Sauté until vegetables are soft and just beginning to brown, about 10 minutes. 3. Stir in the garlic, dried and fresh thyme, parsley, salt and peppers for 1 minute until fragrant. 4. Add in the broccoli and potatoes and stir to combine. 5. Pour in the milk, half and half, and chicken stock and bring to a boil. Cover and simmer for 15-20 minutes or until potatoes are fork tender. 6. Remove from heat. Blend soup at speed 2, moving blender up and down to puree to a smooth consistency. 7. Add in the shredded cheese and stir until melted and incorporated. [Title] MEXICAN CHICKEN CORN CHOWDER INGREDIENTS 1 ½ lb. chicken breast, boneless, skinless, cut into 1 inch pieces ½ cup chopped onion 3 tbsp. butter 1-2 garlic cloves, minced 1 cup hot water 2 tsp chicken bouillon granules ½ to 1 tsp ground cumin 2 cups half-and-half cream 2 cups shredded Monterey jack cheese 1 can cream style corn 1 can chopped green chiles, undrained ¼ to 1 tsp hot pepper sauce 1 medium tomato, chopped Minced fresh cilantro Fried tortilla strips PROCEDURE 1. In a Dutch oven, brown chicken and onion in a butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. 2. Stir in the cream, cheese, corn, chiles, and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, top with cilantro and tortilla strips. [Title] CREAMY CHICKEN RICE SOUP INGREDIENTS 1 tbsp. canola oil 1 medium carrot, chopped 1 celery rib, chopped ½ cup chopped onion ½ tsp minced garlic PROCEDURE 1. In a large saucepan, heat oil over medium high-heat; sauté carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. ¼ tsp pepper 2. Mix flour and milk until smooth; stir into soup. Bring to boil; cook and stir until thickened; about 2 minutes. Stir in chicken; heat through. 2 cans reduced-sodium chicken broth 3. Plate then serve. 1/3 cup uncooked long grain rice ¾ tsp dried basil 3 tbsp. all-purpose flour 1 can evaporated milk 2 cups cubed cooked chicken breast [Title] CREAMY TURNIP SOUP INGREDIENTS 2 tbsp. butter 1 medium onion, chopped 3 garlic cloves, minced ½ cup white wine or reduced-sodium chicken broth 3 lb. turnips, peeled and cut into 1-inch cubes 1 carton reduced-sodium chicken broth 1 medium potato, peeled and cubed 1 cup half-and-half cream PROCEDURE 1. In a Dutch oven, heat butter over mediumhigh heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. 2. Add turnips, broth, and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly. 3. In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through. ½ tsp salt ½ tsp ground nutmeg ½ tsp olive oil 3 cups fresh baby spinach 4. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup. [Title] SWEET POTATO AND CRAB SOUP INGREDIENTS 4 tbsp butter, divided 2 medium leeks, white portion, finely chopped 3 garlic cloves, minced 4 cups cubed peeled sweet potatoes 1 tsp salt, divided ½ tsp ground cinnamon ½ tsp cayenne pepper 5 cups vegetable stock 2 cups heavy whipping cream 4 tsp fresh thyme leaves, divided 12 ounces lump crabmeat, drained Croutons PROCEDURE 1. In a dutch oven, heat 2 tbsp butter over medium heat; saute leeks and garlic until leeks are tender,4-6 minutes. 2. Stir in sweet potatoes, ¾ tsp salt,cinnamon, cayenne and stock; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes. 3. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream and 2 tsp thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. 4. Meanwhile in a large skillet, melt remaining 2 tbsp butter over medium heat. Add crab and the remaining thyme; cook for 5 minutes, stirring gently to combine. Top servings with crab mixture and croutons. [Title] CAULIFLOWER SOUP INGREDIENTS 1 medium head cauliflower, broken into florets PROCEDURE 1. In a dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to boil. Reduce heat; cover and simmer for 12- 1 medium carrot, shredded 15 minutes or until vegetables are ¼ cup chopped celery tender.(do not drain) 2 ½ cups water 2 tsp chicken bouillon or 1 vegetable bouillon cube 3 tbsp butter 3 tbsp all-purpose flour ¾ tsp salt 1/8 tsp pepper 2 cups 2% milk 1 cup shredded cheddar cheese ½ to 1 tsp hot pepper sauce 2. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into cauliflower mixture. [Title] THICK AND CREAMY VEGETABLE SOUP INGREDIENTS PROCEDURE 2 yellow onions, small 1. Chop onion and celery into tiny pieces. 2 stalks celery, large peeled 2. Put butter in large saucepan. Add onion and celery. Cook over low heat until they are soft, about 5-7 minutes. 2 tbsp butter 2 carrots, medium 1 large potato or 2 small potatoes ½ cup frozen peeas 1 cup canned tomatoes or 3 fresh potatoes 1 tsp salt 1 pinch pepper 1 tsp basil leaves 1 tbsp dried parsley 2 cups chicken broth 2 ½ cups milk 1 green onion, sliced FIESTA PORK INGREDIENTS 1 lb ground pork 14.5 oz chicken broth 8 oz picante sauce 1/8 tsp cumin 1/8 tsp black pepper 11 oz cheese soup 1 cup tortilla chips ¼ cup sour cream 3. Chop carrots and potatoes into small pieces. Add peas and set aside. 4. Open canned tomatoes and place in large mixing bowl and add salt, pepper, basil and parsley. Mash tomatoes and seasonings with wooden spoon. 5. Bring soup to a boil and then turn to medium. Boil gently to cook vegetables about 15 minutes. 6. Pour soup in large mixing bowl, and then ladle half of it into blender and blend on low till very smooth. Pour back into saucepan and then blend back. Stir in milk. 7. Heat over medium but don’t let it boil. Ladle soup into bowls and sprinkle the green onions on top. PROCEDURE 1. In medium saucepan, cook and stir pork until browned. Drain. Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Stir in cheese soup; simmer until heated through. Do not boil. Pour into serving bowls; garnish with tortilla chips and sour cream. [Title] CARROT GINGER SOUP INGREDIENTS 2 tbsp grapeseed oil 2 cups diced yellow onion 2 tsp minced garlic 1 tsp sea salt 6 cups cubed carrots 2 tbsp minced fresh ginger 5 cups vegetable broth ½ cup full fat coconut milk PROCEDURE 1. In a large saucepan over medium-high heat, warm the oil and saute the onions, garlic and ¼ tsp of the salt for about 5 minutes until the onion is soft and translucent. 2. Add the carrots and ginger, and saute for about 1 minute until evenly coated and aromatic. 3. Add the vegetable broth and the remaining ¾ tsp salt, increase the heat to high, and bring to a boil. Reduce the heat to medium, and simmer, mostly covered, for about 20 minutes, until the carrots are just tender. 4. Remove the saucepan from the heat, stir in the coconut milk, and allow to cool slightly. 5. Pour the soup into your blender in bathches and puree on high for 30 to 60 seconds, until smooth and creamy. 6. Return the soup into saucepan, season to taste, and warm it over medium-low heat. 7. To serve, ladle the soup into bowls, add a teaspoon of coconut milk and swirl it with a butter knife. [Title] CREAMY CHICKEN MUSHROOM SOUP INGREDIENTS 1 onion 2 large carrots 2 celery ribs 1 lb cremini mushrooms 2 tsp fresh thyme leaves 2 tsp fresh rosemary leaves 1 ½ tbsp extra virgin oil 1 lb boneless, skinless chicken thighs 1 tbsp olive oil Salt Pepper 2 garlic cloves, minced ½ cup dry white wine 2 tbsp all-purpose flour ½ cup chicken broth 2 tbsp fresh parsley Fresh parsley sprigs PROCEDURE 1. Cut the carrots, onion, celery into ¼ inch dice. Set aside in a medium bowl. Slice the mushrooms, finely chop the thyme and rosemary, and set them aside in another bowl. 2. Heat the oil in a dutch oven over mediumhigh heat. Add the chicken and sprinkle with salt and pepper. Cook until meat is golden on the underside and releases easily from the pan, 4-7 minutes. Flip with tongs and cook until golden on second side, 2-4 minutes. Transfer to cutting board and set aside. 3. Add the oil, onion, celery, carrot, salt and pepper to the dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and beginning to brown, 6-9 minutes. Add garlic and cook until fragrant, about 30 seconds. 4. Stir the mushroom, herbs and wine into vegetable mixture. Cover and cook until mushrooms soften and release their liquid, 57 minutes. Remove lid and cook, stirring occasionally, until liquid evaporates and mushrooms begin to brown, 4-5 minutes. 5. Add the flour and cook until lightly toasted and fragrant, 1-2 minutes. Whisk in the chicken broth. 6. Whisk in cream cheese. Slowly whisk in the remaining broth. Chop the chicken into ½ inch pieces, and stir into the soup. 7. Bring the soup to a boil; then reduce to a simmer and cook until slightly thicker, 5-7 minutes. Meanwhile, chop the parsley and stir into the soup. 8. Season soup to taste with salt. Ladle into bowls, sprinkle with remaining chopped parsley, and add a parsley sprig to each serving. [Title] CHICKEN CLEAR SOUP INGREDIENTS PROCEDURE 2 tbsp chopped carrots 1. Boil chicken pieces in 3 cups water by adding salt and pepper powder, boil for around 15 minutes and allow to cool. Take out the boiled chicken pieces and keep the chicken stock. After cooling shred chicken with help of fork. 2 tbsp French beans 2. Assemble ingredients 50 grams boneless chicken 2 tbsp chopped onion 2 tbsp sweet corn 2 tbsp chopped spring onion greens 1 green chilli ½ tsp pepper powder 1 tbsp oil 1 small cube butter Few spring onion ½ inch ginger 2-3 garlic cloves 3 ½ cups water 1 tsp corn flour Salt 3. In moderately heated pan, add oil, allow to heat then add ginger and garlic and saute for few seconds then add onion and saute till pinkish. 4. Add al veggies except spring onion greens and saute for around 4 minutes. 5. Then add spring onion greens and saute for around 2 minutes. 6. Then add chicken stock, shredded chicken, salt and give a nice rolling boil. Boil for 3-4 minutes. 7. Prepare a slurry of corn flour and water and pour mixture into soup and stir well. Cook for 5 minutes under medium flame, add butter and soup is done. 8. Garnish and serve. [Title]
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