Chickensoupphilippinestyle Recipes

FILIPINO CHICKEN SOPAS

Steps:

• Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.
• Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.
• Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.

HAWAIIAN SHOYU CHICKEN

Steps:

• Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat.
• Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities.
• Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness.
• Glaze over the chicken. Garnish with slices of green onion.
• Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-)
• Serve with rice, and what the heck, mac salad! Onolicious!

HAWAIIAN PINEAPPLE CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat; stir ketchup and brown sugar into melted butter, stirring to dissolve brown sugar. Whisk cornstarch into vinegar until smooth; pour into pan. Whisk constantly and add salt, soy sauce, and Worcestershire sauce to mixture; bring to a simmer. Cook until thickened, about 2 minutes. Stir pineapple into sauce.
• Arrange chicken pieces in a 9x13-inch baking dish; pour pineapple sauce over chicken.
• Bake until sauce is bubbling, chicken is browned, and the juices run clear, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

CHICKEN SOUP (PHILIPPINE STYLE)

Steps:

• Cut the whole chicken in pieces. This will help it to cook faster! Boil chicken until cooked, then take them out and place them in a large bowl to cool. SAVE THE CHICKEN STOCK! (You will need this!)
• As you're waiting for the chicken to cool down, start preping your veggies.
• Slice the carrots in 3, dice the celery, dice the onion, and shred the cabbage. Set these all aside.
• Now that the chicken is cooled down, shred it.
• In a large stock pot, place 3/4 of a stick of butter into the pot to melt. Add the onions and cook until transparent, and then add the chicken and garlic powder to saute. When the chicken is all nice and aromatic with the onion and garlic --
• POUR the stock into the pot. (I told you that you would need this!).
• When it comes to a boil, add the carrots, celery, cabbage, macaroni (or shells) and chicken bullion. Mix it good!
• Add the remaining butter to the soup. It will look like OIL, but it is not. This brings out the flavor of the soup!
• Let simmer and when the macaroni (or shells) are all done, you're ready to eat it!
• We always add CARNATION EVAPORATED MILK for a creamer soup, but it's all up to you. Most people don't like to do that becuase they THINK it will spoil. It's NOT fresh milk! So you can add it!
• We usually serve this with GARLIC BREAD topped with Parmesan cheese!
• This will become a favorite in your house too!

23 BEST FILIPINO CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Filipino chicken dish in 30 minutes or less!

PHILIPPINE CHICKEN ADOBO

Steps:

• Combine the vinegar, soy sauce, sugar, garlic, bay leaves, crushed red pepper flakes, 1/2 teaspoon salt and 3/4 teaspoon black pepper in a medium bowl.
• Arrange the chicken in a large baking dish. Add the vinegar-soy mixture, cover and refrigerate for 2 hours, turning the chicken over halfway through.
• Put the chicken and all of the marinade (including the solids) and 1 1/2 cups of water in a large, high-sided skillet. Bring the liquid to a boil; adjust the heat to maintain a simmer. Cook, uncovered, turning the chicken occasionally, until tender and nearly cooked through, about 25 minutes.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the peppers until lightly charred and soft, stirring occasionally, about 5 minutes. Transfer to a plate and set aside.
• Transfer the chicken to the platter. Remove and discard the bay leaves. Whisk the cornstarch mixture into the sauce, bring to a boil and then adjust to a simmer, whisking constantly, until it thickens a bit, 2 to 3 minutes. Return the chicken and any collected juices to the sauce and simmer gently, turning the chicken occasionally, until cooked through and glazed, about 8 minutes more. Stir in the peppers and serve over rice.