Chicken Manila Recipes

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CHICKEN MANILA



Chicken Manila image

Make and share this Chicken Manila recipe from Food.com.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 1h35m

Yield 4-8 serving(s)

Number Of Ingredients 8

8 chicken legs with thigh, pieces seperated
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorn, crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice, to serve

Steps:

  • In a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water. Bring the mixture to a boil and simmer, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes.
  • Use tongs to transfer the chicken to a plate. Pat the chicken dry and set aside. Boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. Remove the bay leaves, skim the fat from the surface and let the sauce cool.
  • In a large skillet, heat the oil over high heat until it is hot, but not smoking. Saute the chicken in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter. Pour the heated sauce over it and serve the chicken with the rice.

Nutrition Facts : Calories 766.7, Fat 50.8, SaturatedFat 12.7, Cholesterol 277.2, Sodium 3282.5, Carbohydrate 3.8, Fiber 0.5, Sugar 1, Protein 66.4

FILIPINO CHICKEN ADOBO (FLAVOUR KAPOW!)



Filipino Chicken Adobo (Flavour Kapow!) image

Recipe video above. One of the most amazing Asian chicken thigh recipes I have ever come across. Intense in flavour, but so fast and easy to prepare! Chicken is so tender, it's like it's been slow cooked.

Provided by Nagi | RecipeTin Eats

Categories     Chicken

Time 45m

Number Of Ingredients 12

750g / 1.5 lb chicken thigh fillets (, boneless and skinless (5 - 6 pieces) (Note 1))
3 garlic cloves (, minced)
1/3 cup (85ml) soy sauce (, ordinary all purpose or light (not dark soy sauce, Note 2))
1/3 cup + 2 tbsp white vinegar
4 bay leaves (fresh) or 3 dried
2 tbsp oil (, separated (vegetable, canola or peanut))
3 garlic cloves (, minced)
1 small brown onion (, diced)
1 1/2 cups (375 ml) water
2 tbsp brown sugar
1 tbsp whole black pepper ((sub 2 tsp coarse cracked pepper))
2 green onions/scallions (, sliced (garnish))

Steps:

  • Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
  • Heat 1 tbsp 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.
  • Remove chicken skillet and set aside.
  • Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
  • Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
  • Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
  • If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
  • Coat chicken in glaze then serve over rice. Pictured in post as a healthy dinner plate (415 calories) with cauliflower rice and Ginger Smashed Cucumbers.

Nutrition Facts : ServingSize 407 g, Calories 350 kcal, Carbohydrate 13 g, Protein 39 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 178 mg, Sodium 1458 mg, Fiber 1 g, Sugar 7 g

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