CHICKEN CURRY

Ingredients:

1 chicken (1 kilo)
2 large onions, quartered
3 bell peppers, red and green, strips
2-3 stalks celery (1 ½’ long)
3 potatoes (big cubes, fried)
2 tbsp. curry powder
½ tsp. ground pepper
1 tbsp. patis
1 tsp. salt
4 cloves garlic, crushed
1 cup thick coconut milk or evaporated milk
½ cup water

Procedure:

Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions. Stir till onion is wilted. Add chicken. Pour in patis, stir for 3 minutes. Season with curry powder, pepper and water. Cover and simmer until chicken is half done. Add the rest of the ingredients except the coconut milk (or evaporated milk).

Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.

For a more spicy chicken curry add 2-3 minced hot pepper.

CHICKEN CALDERETA

Ingredients:

1 chicken (1 kilo)
1 can liver spread or
1 cup lechon sauce
1 small can tomatoe sauce
3-4 pcs. sweet whole pickles (sliced slanting by, ¼ thick)
¼ cup pickle sauce
2 bell pepper (red and green, strips)
3 onions (quartered)
4 Frankfurters or sausage (sliced slantingly, ¼” thick)
3 potatoes (quartered, fried)
½ head garlic, minced
¼ cup vinegar
2 tbsp. soy sauce
1 tsp. salt
1 tsp. ground pepper

Procedure:

Clean chicken, cut into small serving pieces. Marinate in vinegar, soy sauce, salt, pepper and garlic. Lest stand for 1-2 hours. Drain. Fry until a little brown.

Put back fried chicken into vinegar mixture, add tomatoe sauce, pickles, pickle liquid and onions. Cover.

When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients. Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.

PAELLA

Ingredients:
1 kilo chicken (cut into small pcs.)
¼ kilo chicken giblets and liver
2 cans tomato sauce
2 large onions chopped
½ head garlic, minced
1 pc. bay leaf
2 bell peppers, red and green (strips)
½ kilo green shell
3-4 crabs (cooked, quartered)
1 cup sweet green peas
2 chorizo de bilbao (sliced diagonally, ¼ thick)
1 tsp. pimenton powder
Salt to taste
1 hard-cooked egg (garnishing)
3 cups rice
4-5 cups water

Procedure:
Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir until light brown and pour in tomato sauce. Add bay leaf and salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.

This time, use a big wok. Saute remaining onions until soft. Add 1 can tomato sauce, water and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.

When done, toss rice with fork to make it fluffy. Then, add ¾ part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until sauce dries.

Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

CHICKEN TINOLA

Ingredients:
1 chiken (1 kilo)
3 potatoes, quartered
1 onion, chopped
4 cloves garlic, crushed
2 tbsp. ginger strips
2 tbsp. patis
4-5 cups rice water
½ cup young sili leaves

Procedure:
Clean and cut chicken into small serving pieces. Saute garlic and ginger until brown. Add onion. When wilted, add chicken. Stir for 3 minutes, pour in patis. Cook for another 3 minutes, then, add 1 cup rice water. Cover and let simmer.