Chicken Adobo Flakes Garlic Overload

Here's another chicken adobo from Food Magazine. This one is for garlic lovers!



What you need:

• 1/2 kilo Chicken breast fillet cut into serving size (this time this is a must, since you will need to shred the chicken meat)

• 1/3 cup soy sauce

• 1/3 cup Vinegar

• 5 cloves of garlic crushed

• 4 tablespoon Canola oil

• 1 tsp. peppercorn (crushed)
  

Here's how you do it:

1. Marinate the chicken in soy sauce, vinegar, peppercorn and crushed garlic for one hour,
2. After an hour, heat the saucepan until ingredients boil, simmer until chicken is tender,
   
3. Separate chicken meat and put it into another saucepan, set aside sauce,
   
4. Pour canola into the saucepan with the chicken,
   
5. Fry the chicken until brownish in color,
6. Shred the chicken into flakes,
7. Using the same saucepan, fry the chicken flakes until crispy,
8. Pour in the adobo sauce and serve with a smile!

* Best serve as garlic rice toppings for breakfast!

A Simple Classic Chicken Adobo

Perhaps the most famous Pinoy chicken dish is none other than Adobo.

Here's a classic example of Chicken Adobo. I marinated the raw chicken breast fillet (cut into tiny slices) in vinegar and soy sauce with the crushed garlic and minced onions for 30 minutes. Then I drained the marinate sauce and pour in canola oil to fry the chicken. For added flavor and taste sprinkled the chicken with Maggi Savour Classic, Powdered Black Pepper and Iodized salt. I added the marinate sauce after frying the chicken and let it simmer for 10 minutes, just enough time to cook the vinegar to release its acidic content.

Chunky Chicken Delight!

Here's a good dish from Del Monte Kitchenomics. I used Chicken Breast Fillet instead of the usual chicken parts.


And here's what you need:

• 3/4 kg chicken breast, cut into serving portions

• 4 cloves garlic, crushed

• 1 pc medium onion, sliced

• 1/4 cup margarine

• 1 pc medium green bell pepper, cut into strips

• 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks, drained (reserve syrup)

And here's how you do it:

• 1. Sprinkle chicken with 1 tbsp calamansi juice, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Set aside.

• 2. Sauté garlic, onion and chicken in margarine. Cook until chicken is brown. Add 1/4 cups of water and reserved pineapple chunks syrup. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt). Simmer until chicken is tender. Add remaining ingredients. Simmer for another minute.

• 3. Serve with a smile!
  

The first chicken post!

Welcome to the Pinoy chicken blog. A tribute to one animal that plays an important part in the life of Filipinos - the Chicken!