Ingredients:

1/2 cup blue agave
1/2 cup untoasted walnut oil
1/2 cup honey
2 to 3 limes (1 tsp. finely shredded peel plus 1/4 cup juice)
1 tsp. kosher salt

Optional add-ins:
2 cloves garlic, minced
1/2 tsp. ground cumin
2 shallots, minced
12 chicken drumsticks
Lime and/or orange slices
Fresh cilantro

Directions:

1. For marinade, in bowl whisk together tequila and oil. Whisk in honey, lime juice, peel, salt, and desired add-ins. Cover and refrigerate marinade up to 2 days.

2. Place drumsticks in a self-sealing plastic bag set in shallow dish. Add marinade; seal. Refrigerate 4 to 8 hours, turning occasionally. Drain; discard marinade.

3. For charcoal grill, arrange medium-hot coals around drip pan. Grill drumsticks 50 to 60 minutes over drip pan, covered, until chicken is no longer pink (180 degrees F), turning once halfway. (For gas, heat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 6 servings.

Ingredients:

1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)

Directions:

In a stock pot, heat oil and sauté garlic, onion and ginger.
Add water and the chicken.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add sili leaves then turn off the heat.
Serve steaming hot on a bowl with plain rice on the side.

INGREDIENTS:

4 large pieces boneless chicken breasts, washed and pat-dried
1 jar pineapple fruit jam
1 pack onion soup mix
1 (8 oz) bottle Russian salad dressing
Ajinomoto Umami Seasoning
1 can pineapple rings
1 jar chunky salsa
Java rice

PROCEDURES:
1. Place chicken in a 13 x 9 baking dish.
2. Mix together jam, onion soup mix, and Russian salad dressing. 3. 3. Season with AJI-NO-MOTO® Umami Seasoning and stir.
4. Pour over the chicken in the pan and grill until tender and cooked.
5. Place the pineapple rounds on griddle and grill on both sides as well till it has browned and caramelized.
6. Plate Java rice, salsa and assemble the pineapple and chicken pieces on each serving plate. Serve.

Ingredients:

1 cup chicken meat and clean internal organs, finely chopped
1 cup water
1/2 cup chicken blood
1/2 cup sliced onion
1/4 cup vinegar
1 tablespoon oil
2 teaspoons garlic, crushed
2 teaspoons salt
1/4 teaspoon crush peppercorn
1/2 laureal leaf
2 green hot peppers

Directions:

1. Saute garlic in cooking oil.
2. Add onion and chicken.
3. Stir to blend.
4. Add vinegar, salt, pepper, laureal and oregano.
5. Bring to a boil without stirring.
6. Cover.
7. Add chicken blood and water When chicken is tender.
8. Continue cooking and stirring.
9. Add hot peppers.
10. Bring to boil.
11. Season to taste.
12. Serve.

Ingredients :

2 tbsp vegetable oil
1 onion, thinly sliced
2 garlic cloves, crushed
1 green chili, deseeded and thinly sliced
1 tsp peeled and finely grated fresh root ginger
1 tsp ground coriander
1 tsp ground cumin
200g (7 oz) can tomatoes
750g (1.75 lb) chicken thighs, skinned, boned and cut into bite-sized pieces
200ml (7 fl oz) creme fraiche
300g (10 oz) spinach, roughly chopped
2 tbsp chopped coriander leaves
salt and pepper

Directions:

Method :

Heat the oil in a large heavy-based saucepan. Add the onion, garlic, chili and ginger. Stir-fry for 2-3 minutes and then add the ground coriander and cumin. Stir and cook for 1 minute.

Pour in the tomatoes with their juice and cook gently for 4 minutes. Increase the heat and add the chicken. Cook, stirring, until the chicken pieces are sealed. Stir in the creme fraiche and spinach.

Cover the pan and cook the chicken mixture gently for 6-8 minutes, stirring occasionally. Stir in the coriander with salt and pepper to taste. Serve hot with nann bread or basmati rice, chutneys or a mixed salad.

Chicken and spinach are a classic curry condiments and this fragrant Indian recipe uses a variety of spices and creme fraiche to enrich the sauce.

Estimated cooking time for this chicken recipe: 1.5 hours

Ingredients:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste

Pie Crust
2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water

Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour.
In a skillet, melt margarine and brown chicken, set aside.
Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.
Transfer to a baking dish.
Pre-heat oven to 450 degrees Fahrenheit.
On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.
On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.
Punch small holes on the pastry to let out steam during baking then brush with beaten egg.
Bake until golden brown (about 15 minutes).

Here’s how to prepare “Creamy Chicken Spring Rolls”

Ingredients:

2 tbsps. Cooking oil
1/3 cup minced onions
250 gms. chicken breast, minced
1 (8 gms.) satchet Maggi Magic Sarap
1 tsp. curry powder
1 tbsp. brown sugar
1 cup quickmelt cheese, grated
½ cup Nestle All Purpose Cream

10 pcs. lumpia wrapper, cut into half
cooking oil for deep frying
For the salsa, combine & mix well:

1 cup tomatoes, minced
½ cup onions, minced
1 tbsp. kinchay, minced
1 tbsp. lemon juice 1 tsp. sugar

Directions:

Heat oil and saute onions until limp.

Add in chicken and cook until it changes in color for about 8 minutes.

Season with Maggi Magic Sarap, curry powder and sugar.

Add cheese and Nestle All Purpose Cream.

Remove from heat and let cool.

Put about 1 teaspoon of chicken mixture in lumpia wrapper.

Roll and seal edges well.

Deep fry and drain well o n paper towels.

Serve with the salsa on the side.

Here’s how to cook “Fried Chicken”

Ingredients:

* 1 whole chicken cut into pieces
* oil for frying
* 3 tbsp rock salt
* 5 cups water
* 3/4 cup all purpose flour
* 1/4 cup cornstarch
* 1 tbsp Italian seasoning
* 1/2 tsp dried basil
* 1 tsp paprika
* 1/2 tsp salt
* 1/2 tsp pepper
* 2 tbsp DRY instant chicken broth
* 1 tsp garlic powder
* 1 tsp onion powder

Directions:

* Mix water and rock salt to make brine. Soak the chicken in it for about an hour in the fridge.
* Mix the breading ingredients. Sift to remove any lumps.
* Remove the chicken from the brine and rinse with water. Pat with some paper towel to remove extra moisture then dredge in coating mix.
* Deep fry in hot oil over medium high heat for about 15-20 minutes or until chicken is done. In this recipe I used some margarine and mixed it with the oil for richer taste.
* Take out of the oil when done and set aside.
* In the same pan, I remove the oil leaving just enough to use in making a rue out of the remaining breading mixture. Add some water or chicken stock and whisk until it boils and become thick. Adjust seasoning if needed.
* Serve while still hot!

Now that you have learned how to make fried chicken, please be sure to view these other chicken recipes.

Here’s how to cook “Chicken Pandan”

Ingredients:

500 g. of chicken, cut into pieces
2 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of sesame oil
2 teaspoons sugar

1/2 teaspoon of pepper
8 cloves of garlic
pandan leaves
oil (for deep frying)

Directions:

* Pound garlic and blend with chicken, pepper, soy sauce, sugar, sesame oil, oyster sauce. Let it stand for 1 – 2 hours.

* Wrap chicken in pandan leaves.

* Deep-fry over medium heat until cooked.

* Drain oil and serve.

Here’s how to cook “Swift Chicken Paprika”

Ingredients:

500 gms. Swift Sariwanok Drumsticks, boiled (reserve 3/4 cup chicken stock)
1 lemon, divided
2 tbsps. Butterfresh Margarine
1 med. size onion, chopped
1 tbsp. paprika

1/2 tsp. cayenne pepper
1/2 cup tomatoes, seeded & chopped
1/2 cup heavy cream
salt & pepper to taste

Directions:

* Arrange drumsticks on a tray; squeeze out juice of half of the lemon over chicken; set aside.

* In a large skillet, heat margarine over medium heat.

* Brown chicken on all sides, about 3 to 5 minutes.

* Stir-in onions and cook until soft.

* Mix in paprika and cayenne pepper.

* Add chicken stock and bring to a boil for a few seconds.

* Reduce heat, cover and simmer for 10 minutes.

* Stir in tomatoes and cook for 10 minutes longer.

* Remove chicken and transfer to a serving platter.

* Stir cream into the sauce and heat thoroughly.

* Squeeze out juice of remaining lemon and season with salt and pepper.

* Pour over chicken.

* Serve with cooked pasta if desired.