Wednesday, October 1, 2014

A Taste of the Philippines New Age Style

So you're tired of eating chicken before you give up, try this dish.  It really takes the taste and texture of chicken in a new direction.

On the Menu

Chicken Adobo in Coconut Milk
6 Servings
1½ cups rice vinegar
1 cup coconut milk , canned
¼ soy sauce
12 garlic cloves, crushed
3 bay leaves
teaspoon, freshly ground black pepper
3 - pound chicken pieces, cubed

Place all the ingredients In a large saucepan over high heat and bring to a boil.
Reduce the heat to low, cover and cook until chicken is tender, approximately 30 minutes, stirring occasionally.
Make sure chicken is covered with liquid at all times add water if needed.
Transfer the chicken pieces to a large bowl and set aside.
Raise the heat to medium high and continue cooking the sauce, until it is reduced by half.
Return the chicken to the sauce and cook another 10 minutes.
Serve chicken hot over rice.

Note: I like to combine all the ingredients and let them marinade in the refrigerator a few hours before cooking.
Also this dish can be made with pork, lamb or beef.

This recipe is a product of a traditional Filipino breakfast dish (sinangag) which also includes diced ham and each serving is topped with a fried egg.

 Pineapple Garlic Rice
6 Servings
1 tablespoon grapeseed oil
3 large garlic cloves, minced
1 onion, medium, chopped
1 cup pineapples cubed in ½ inch pieces
3 cups cooked rice (cook rice 24 hrs in advance, refrigerate)   
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated
¼ cup chopped parsley

Over medium heat, in a large skillet add the oil.
When oil is hot enough add the minced garlic, saute about 30 seconds.  
Add the chopped onions and cook until onions are translucent
Add the cubed pineapple and mix thoroughly.
Add the rice season with salt, black pepper and granulated garlic, mix thoroughly.
Cook until rice is heated throughout, mix in the parsley and remove from heat.
Serve while hot.

Eggplant Adobo
5 Servings
5 cups diced eggplant, -cut in 1 1/2-inch cubes
2 tablespoons vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
6 cloves garlic, minced
½ teaspoon freshly ground black pepper

Spread diced eggplant on paper toweling and sprinkle with sea salt, let drain for 30 minute, rinse and pat dry.
Heat the oil in a non-stick skillet, add eggplant and cook over medium high heat until eggplant is brown.
Add the soy sauce, vinegar, garlic and pepper cover and cook over low heat for 6 minutes, stirring occasionally.
Serve hot over rice.

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