Poulty 14

Marmalade Chicken Breasts

Ingredients: 4 bone-in chicken breast halves salt and pepper 1/2 cup sweet orange marmalade 2 teaspoons lemon juice

2 teaspoons Dijon mustard 1/2 teaspoon Worcestershire sauce dash garlic powder 1 teaspoon curry powder

Preparation: 1. Line a baking pan with nonstick foil or spray with nonstick cooking spray. Nonstick foil makes cleanup much easier 2. Wash chicken and pat dry; sprinkle with salt and pepper. 3. In a bowl, combine the marmalade, lemon juice, mustard, Worcestershire sauce, garlic powder, and curry powder; blend well. 4. Arrange the chicken breasts, meaty side up, in the prepared baking pan. Coat the chicken with the marmalade mixture. Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two. 5. Heat the oven to 375. 6. Bake the chicken, covered, in the preheated oven for 45 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for 30 minutes longer, basting every 10 to 15 minutes.

Rosemary Chicken Skewers with Berry Sauce Recipe

Ingredients: For the chicken: 4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off 2 tablespoons of chopped, fresh rosemary 1/4 cup of dry white wine or vermouth 1 teaspoon of pepper 2 tablespoons of olive oil For the sauce: 1 3/4 cup of fresh or frozen blackberries or boysenberries 1 tablespoon of apple cider vinegar 2 tablespoons of red currant jelly (or berry jam or jelly) 1/4 teaspoon of ground nutmeg

Kalvin John Balicoco, BSND

FDS1-Basic Foods

Poulty 15 Preparation: 1. Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour. 2. Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt. 3. Grilling Preheat the grill for direct high heat. Brush the grill grates with olive oil. Place chicken skewers on grill and cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest. 4. To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp. 5. Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency. 6. Plate the skewers and spoon the sauce over the chicken. Serve immediately.

Tandoori Chicken
Ingredients: 8 pcs Chicken legs and thighs 1 cup unflavored yogurt 1 tsp Ground coriander tsp Ground cardammon tsp Ground cumin tsp Ground black pepper tsp Cayenne pepper tsp Turmeric powder

1 tsp Garlic powder 2 tsps Salt 2 pcs Bay leaves , crushed 1 Tbsp Lemon Juice 1 Tbsp Ginger root , grated 2 Tbsps Tomato paste cup Corn oil or vegetable oil

Procedure: 1. Make diagonal slits on the chicken to allow marinade to penetrate. 2. In a mixing bowl, combine yogurt, all the spices, salt, bay leaves, lemon juice, grated ginger and tomato paste. Drop in chicken and mix thoroughly. Cover with film wrap and refrigerate for at least 4 hours or overnight. 3. Pre-heat oven to 350F. Arrange chicken pieces in a baking pan with sides. Heat cooking oil in a small pot until almost smoking. Pour hot oil over the marinated pieces to seal the spices and juices in. Transfer chicken to a baking sheet. Bake in the oven for 35-45 minutes or until chicken pieces are done

Chicken Rolls With Pesto

Ingredients: 4 boneless chicken breast halves Kalvin John Balicoco, BSND

Salt and pepper FDS1-Basic Foods

Poulty 16 4 tablespoons prepared pesto 1 large egg 1/2 cup fine dry bread crumbs 1/2 cup (about 1 ounce) fresh shredded Parmesan cheese 1 teaspoon dried parsley flakes Mushroom Sauce, White Sauce, or prepared Alfredo sauce

Procedure: 1. Heat oven to 375. Lightly oil a baking pan or spray with nonstick cooking spray. Wash chicken and pat dry. Put the chicken, one piece at a time, in a food storage bag and pound gently with a meat mallet or other heavy object until about 1/4 inch thick. Repeat with all of the chicken breasts. 2. Beat the egg in a shallow bowl. 3. Combine the bread crumbs and shredded cheese in a food processor with the parsley. Pulse a few times, until blended and somewhat fine. 4. Spread about 1 tablespoon of pesto on each chicken breast and roll up. Dip the chicken rolls gently into the beaten egg to coat then coat thoroughly with the bread crumb mixture. 5. Bake for 30 to 35 minutes, or until cooked through. 6. Meanwhile make Mushroom Sauce or White Sauce or heat the prepared Alfredo sauce. Spoon a few tablespoons of sauce over the chicken rolls before serving. Sprinkle with diced tomato if desired.

Crispy Chili Chicken with Spicy Sauce

Ingredients: 1 cup potato chips , coarsely crushed tsp salt tsp black pepper 3 tsps chili powder 3 lbs deboned chicken , cut into strips cup evaporated milk

Ingredients For Spicy Sauce: 1 Tbsp cooking oil 1 pc medium onion pc green bell pepper , chopped 1 can crushed tomatoes 1 tsp chili powder 2 dashes Tabasco sauce cup sliced mushrooms

Procedure: Chicken 1. Pre heat oven to 350F. 2. Combine potato chips, salt, black pepper and chili powder in a flat dish. 3. Dip chicken in evaporated milk then roll them in potato chips mixture to coat all sides. 4. Put in a pan, skin side up. Bake for 1 hours or until chicken is very tender. Serve with spicy sauce. Spicy sauce 1. Heat oil in sauce pan. Kalvin John Balicoco, BSND FDS1-Basic Foods

Poulty 17 2. Cook onions and green bell pepper over low fire then add the remaining ingredients. 3. Simmer for 25 mins. Stir occasionally.

Nilasing na Manok sa Basi

Ingredients: 1 kilo chicken , cut up 2 cups Basi wine 1/2 tsp chopped fresh turmeric 5 leaves Lemongrass 4-6 cloves garlic minced 4 Tbsps sugar 1 1/2 tsps salt 1/8 tsp ground black pepper Procedure: 1. Make small slits in the chicken pieces. This allows marinade to penetrate into the chicken. Tie lemongrass into a knot. 2. In a mixing bowl, combine basi, turmeric, lemon grass knot, garlic, sugar, salt and ground black pepper. Place the chicken in the marinade and let soak for 1 hour. 3. In a medium pot, pour chicken together with the marinade. Bring to a boil, then cover and simmer over low heat for 30-40 minutes until chicken is done.

Turkey Enchiladas
Ingredients: 2 1/2 cups cooked shredded turkey breast meat 1 (10-ounce) can enchilada sauce - divided use 1/4 cup vegetable oil 8 (6-inch) corn tortillas 3/4 cup shredded Monterey Jack, or queso fresco Procedure: 1. Combine turkey and 1/4 cup enchilada sauce in medium bowl. Pour remaining enchilada in small skillet; heat until warm. 2. Heat vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften. Place on paper towels to soak. Pass tortillas through enchilada sauce. 3. Place 1/4 cup turkey mixture down center of each tortilla; roll up. Place seam-side down on microwave-safe platter or baking dish. Top with remaining enchilada sauce; sprinkle with cheese. 4. Bake in preheated 350F (175C) oven for 10 to 15 minutes or microwave on HIGH (100%) power for 4 to 5 minutes or until heated through and cheese is melted. Kalvin John Balicoco, BSND FDS1-Basic Foods

Poulty 18

Chicken Asado

Ingredients: 1 Whole chicken 2 cups Rice washing , or hugas bigas 1 cup Heinz distilled white vinegar 1/2 kilo Small potatoes , unpeeled 2-4 pcs Whole onions , peeled 2-4 Whole garlic heads Salt and pepper , to taste Rock salt , for cleaning the chicken Cooking oil Procedure: 1. To clean the chicken: With a small handful of rock salt, rub the chicken all over, getting rid of any loose skin, pinfeathers, and dirt. 2. Peel the onions and slice them in half. Slice the garlic heads crosswise, exposing the garlic segments. 3. In a big kawali, heat enough oil to reach halfway up the chicken when you put it in. 4. Fry the onions and the garlic quickly, being careful not to brown them all the way through. Remove and set aside. 5. In the same oil, over high heat, quickly fry all sides of your chicken until you reach a nice golden brown color. Be careful not to cook the chicken all the way through! 6. Turn off the flame, and carefully remove the cooking oil from the pan until you only have about 2 Tbsps left. Do not change woks and do not remove the bits at the bottom. 7. Turn heat to low and carefully lower browned chicken breast side down into the wok. Pour in the rice washing and bring to a boil. 8. Add the vinegar, potatoes, fried onions, and garlic. Season with salt and pepper. 9. Turn heat to low and let chicken stew in this mixture, uncovered for 2 hours. It is important that it is left uncovered as the sauce needs to evaporate and thicken. Remove to a platter and serve immediately.

CHICKEN KARE-KARE
Ingredients: 1 kilo leftover roast chicken or fried chicken 3 Tbsps cooking oil 1 large onion sliced 1 liter chicken stock Kalvin John Balicoco, BSND

1 cup peanut butter 1 cup ground rice 1 Tbsp atsuete , placed in half cup of very hot water 1 Tbsp patis FDS1-Basic Foods

Poulty 19 3 pcs eggplants , quartered 10 pcs long beans , cut in 2in pieces 1 pc banana heart , sliced diagonally 1 bunch petsay root end cut off

Procedure: 1. Saut onions then add stock. Boil for a few minutes. 2. Add peanut butter and ground rice, continuously stirring to prevent lumps. 3. Put atsuete water and keep stirring until the sauce thickens. Season withpatis. 4. After the mixture boils, add leftover chicken. 5. Add banana heart first because this takes longest to cook. Drop in string beans and then eggplants. 6. Add petsay last and cook for a few more minutes. Serve with bagoong on the side.

Creamy Pineapple Chicken

Ingredients: 1 tbsp cooking oil 2 tbsp chopped garlic cup chopped onion chicken, cut into serving pieces 1tbsp patis

1 sachet seasoning mix 1 cup canned pineapple chucks drained 2 pcs medium potatoes, peeled 1 pc carrot, peeled & sliced cup allpurpose cream

Procedure: 1. Heat oil and saut garlic and onion until limp. 2. Stir in chicken and cook until chicken turns with in color 3. Seasons with seasoning mix and patis. Add pineapple chucks plus syrup. Bring to a boil. 4. Add fried potatoes and carrots. Continue cooking for another 5 minutes. 5. Pour in all-purpose cream and simmer over low heat for another 2 minutes.

Kalvin John Balicoco, BSND

FDS1-Basic Foods