Ingredients :
4 stalks lemongrass, julienned

1 kg chicken, quartered

1 tsp fresh coarse ground black pepper

1 lemon, juice of, extracted

1 lime, juice of, extracted

1 tsp salt

2 tbsps garlic, minced

1/4 c annatto seeds, soaked in 1/4 c water

1/4 c garlic butter, melted

Procedure :

- Combine the juices of lemon & lime, divide in 2 equal parts.
-  Marinate chicken overnight in salt, lemon grass, garlic, half lime & lemon juice mixture.
- Mix marinade with the water that has been used to soak the annato seeds & margarine.
- Pour the mixture in a saucepan, bring to a rolling boil for 5 to 10 mins.
- Adjust seasoning with salt & pepper flakes if desired.
- Barbecue chicken over hot coals or grill brushing it with the prepared mixture, cook to desired doneness.

Ingredients:

1 kilo chicken, cut into pieces

5 pieces potatoes, peeled and halved

1 red onion, diced

1 head garlic, minced

1 green bell pepper, sliced into strips

1 red bell pepper, sliced into strips

2 cups pork or chicken stock (broth)

1 cup tomato sauce

2 tablespoons of patis (fish sauce)

3 tablespoons of cooking oil

Cooking Instructions:

- In a cooking pot or wok, heat oil.

- Sauté garlic and onions.

- Add chicken and slightly brown.

- Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

- Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

- Add the green and red bell peppers; simmer for an additional minute or two.

- Salt and pepper to taste

- Serve hot with rice.