Tag: Chicken recipe

Lemon Chicken Recipe

Lemon Chicken, Photo by JMorton

Lemon Chicken Recipe

This recipe is perfect for not too formal dinner party or just a treat for the family.


Method of Preparation:

  • Preheat the oven to 180º centigrade.
  • Heat the olive oil in a saucepan over medium-low heat.
  • Saute the garlic for just 1 minute, ensure not to burn the garlic to prevent a bitter taste.
  • Turn down the heat to low and then add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp of salt. Stir well then  pour into a large ceramic oven-proof
  • Wash the chicken and drain and dry with kitchen paper towels.
  • Put the chicken pieces into the ceramic dish and spoon into them the oil and lemon mixture.
  • Sprinkle with salt and a liberal amount of freshly ground black pepper.
  • Cover the ceramic dish with an aluminium foil and bake for 40 minutes, Then remove the cover, baste the chicken pieces with the juices and return into the oven and cook for a further half an hour or until the chicken is done.
  • Remove from the oven and let the chicken rest for at least 10 minutes.  Just perfect timing to prepare all the trimmings and setting the table.
  • Enjoy!

Fried Chicken (Filipino Recipe)

Fried Chicken, photo by Mae Mercado-Sanguer

Fried Chicken (Filipino Recipe)



  • 1 whole chicken, cut into segment pieces
  • 4-5 cloves garlic, peeled and pounded into paste
  • 2 tbsp cider vinegar
  • 1 tbsp dark soy sauce
  • salt and freshly ground black pepper (according to taste
  • oil for deep-frying

Method of Preparation:

  • Wash the chicken pieces and drain thoroughly, then place in a large bowl.
  • Put it the garlic in a separate container.
  • Pour in the soy sauce and vinegar over the garlic.
  • Season with a bit of salt and a good amount of freshly ground black pepper for spice.
  • Give it a thorough mix.
  • Pour this mixture over the chicken pieces.  Ensure that all the pieces get a soak in.
  • Cover the bowl with cling film and leave to marinate for a couple of hours.
  • Drain the chicken pieces and fry in deep hot oil over medium heat.  Cook until golden brown all over.
  • Serve hot with some salad and of course unli rice. 🙂  (unlimited rice)


Chicken Asado Recipe

Chicken Asada ni Nanay, photo by Cristy Miclat

Chicken Asado Recipe

This recipe is just perfect for Mother’s Day celebration. And the above was cooked by my good friend and school mate’s mother!  Thanks for the photo Cristy.

Mother’s Day is different from Mothering Sunday, which we celebrate here in the UK.   The latter has more Christian/religious connotation.  All the same the commonality of the two, is of course giving thanks to mothers.

Chicken asado is Hispanic in origin but has been adapted for Filipino palates and cooking wares, 🙂 thereby given it a distinct Filipino taste.  Below is a recipe from the Pampanga region, famous for delicious cuisine in the Philippines.

The recipe is as follows: –


1 whole chicken, cut into pieces along the joints
4  calamansi or 1 large lemon, juiced
4 tablespoons soy sauce
2 tablespoons olive oil
120 g butter
1 medium white onion, chopped
6 cloves garlic, chopped
1  laurel leaf
2 1/2 cups chopped tomatoes
2 teaspoons Demerara sugar
salt, to taste


Wash the chicken pieces, drain with kitchen paper towels.

In a large dish, make a marinade by mixing the calamansi or lemon with the soy sauce.  Put in the chicken pieces into the marinade.  Bathe the meat with the sour soy sauce mix and leave to marinate for at least an hour in the fridge.

Using a wok, add the oil and butter over medium high heat.

Drain the chicken pieces (set aside the marinade as it would be needed later).

Carefully add the chicken to the wok and sear the pieces for at least 5 minutes in each side or until golden brown all over.

Remove the chicken from the wok and set aside.  Do not discard the buttery oil in the wok.

Add the onions, garlic and tomatoes and sauté until softened.  Add the bay leaf and leave to simer for 5 minutes.

Stir in the  brown sugar and pour in the marinade.

Return the chicken back to the pan and simmer further for 12 – 15 minutes or until chicken is cooked.

Adjust the seasoning, add salt if required.

Best serve with freshly boiled rice.



Coq Au Vin Recipe

Chicken Casserole, photo by JMorton

Coq Au Vin Recipe

When it was a ‘Chicken Tonight’ night I would cook coq au vin.  Because it is easy to do and so delicious to boot.  When I first learned to cook this recipe, I cooked it for weeks on end!

Why not, I thought, it has all my favourite things: chicken, mushrooms and bacon bits.  🙂 It was only when the family start mentioning about going vegetarian that I took the hint that perhaps I was feeding them too much chicken. 🙂

Anyway, here is the recipe of this fabulous chicken dish!


  • 5 tbsp olive oil
  • 100g smoked back bacon, fat trimmed, chopped
  • 12 small shallots, peeled & halved
  • 8-10 plump chicken thighs
  • 3-4 garlic cloves, finely chopped
  • 3 tbsp brandy or Cognac
  • 600ml red wine
  • 150ml chicken stock or 2 chicken bouillon dissolved in 150ml of hot/boiling water
  • 2 tsp tomato purée
  • 3 thyme sprigs, 2 rosemary sprigs and 2 bay leaves, to make a bouquet garni
  • 1½ tbsp olive oil
  •  250g chestnut mushroom, halved if large
  • 2 tbsp plain flour
  • 1 tsp softened butter


  1. Heat 1 tbsp of the oil in a large, heavy-based casserole pan.
  2. Quickly fry the bacon until crisp. Remove and drain over kitchen paper towels.
  3. Add the shallots to the pan and fry until softened and brown.  Again, remove from the pan and set aside with the bacon.
  4. Wash the chicken thighs and drain.  Pat dry with some kitchen paper.
  5. Pour two tablespoons of olive oil into the casserole pan.  Fry the chicken thighs until golden brown all over.  Remove and set aside.
  6. Fry the garlic over medium heat until fragrant.
  7. Pour in the brandy (or Cognac), stirring the bottom of the pan to deglaze.
  8. Return the chicken thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni,
  9. season with pepper and a salt according to taste.
  10. Drop in the bacon and shallots to the pan.
  11. Cover the casserole, lower the heat to a low simmer and cook for an hour.
  12. In a frying pan, heat the rest of the olive oil and fry the mushrooms.
  13. Tip in the mushrooms to the chicken casserole during the last 5 minutes of cooking time.
  14. Lift the chicken and bits into a serving platter (discard the bouquet garni), leaving the sauce in the casserole to continue simmering.
  15. In a dish quickly dissolve the flour in 3 tbsp of hot water.  Add the butter and the remaining olive oil.  Gradually pour this thickener into the simmering sauce while stirring all the time.  Leave to simmer for a minute.  Then pour all over the chicken.

Enjoy with freshly boiled rice 🙂

Chicken & Chickpeas Casserole

Chicken and Chickpeas casserole

Chicken & Chickpeas Casserole

This recipe is ideal for a roaring family night. 🙂  It is heartwarming; it is filling; it is delicious.

Best of all it is straight forward to make.

Below is the recipe.


2 onions, peeled and chopped
4 cloves of garlic, peeled and chopped finely
1 inch ginger, peeled and sliced thinly
1 yellow bell pepper, cut
1 red bell pepper, sliced
2 medium tomatoes, sliced
1-2 fresh red chillies
a small bunch of fresh coriander
1 heaped teaspoon ground turmeric
2 teaspoons curry powder
2 chicken bouillon dissolved in 4 cups hot/boiling water
8 chicken thighs
olive oil
1 can chickpeas, washed and drained
1 teaspoon tomato purée
100g spinach, trimmed


Using a food processor, mixed together the onion, yellow pepper, coriander, chillies, garlic and ginger into a paste.

Heat the oil using a large casserole pan over moderate heat.

Fry the chicken thighs until golden all over.

Add the rest of the onions as well as the red bell pepper and heat for 3-4 minutes.

Stir in the paste and let everything sizzle for a couple of minutes. Watch that it does not burn!

Pour in the chicken bouillon broth.

Tip in the drain chickpeas.

Stir in the tomato purée.

Season with salt and freshly ground black pepper.

Put a lid on the casserole and leave to simmer for 40-50 minutes until chicken is fully cooked through.

Uncovered for the final 5 minutes and stir in the spinach.

Serve with boiled rice and a large jug of water!


Chicken Curry 2

Food by Arnold Gamboa

Chicken Curry, photo by Arnold Gamboa

Chicken Curry 2

This recipe is perfect for a buffet party.


1 whole chicken, put in pieces along the joints

2 onions, chopped and peeled

1 half cup celery leaves, chopped

1 sprig of parsley, chopped

Salt to taste

1 cups sliced celery

2 cups cooking apples, peeled, cored and chopped

1½ – 2 tablespoons curry powder

2 tsps plain flour, dissolved in 2 tbsp cold water

1½  tsp turmeric powder

1/2 cup fresh coconut milk

1½ tsp chilli powder

Parsley to decorate


Method of Preparation:

  • Using a casserole dish, cover the chicken pieces in water.
  • Add slices from one of the onions to the casserole together with the celery leaves and a sprigs of parsley.
  • Simmer gently until chicken pieces are cooked.  This may take 45 minutes.
  • Season with salt.
  • Remove the chicken pieces but without discarding the broth.
  • Bring the broth to a boil.
  • Add the remaining chopped onion and the chopped cooking apples to the pan.
  • Cover the casserole and lower down the heat and let it simmer until the vegetables have softened.
  • Return the chicken pieces, add more water to ensure that all the pieces are submerged in liquid.
  • Add the curry powder, turmeric, chilli powder and stir in the flour batter.
  • Simmer for another 5 minutes.
  • Adjust the seasoning with salt.

Serve the chicken curry with a good drizzling of fresh coconut milk  and decorate with sprig of parsley.  Don’t forget to serve with the curry heaps of freshly boiled rice.


Madagascar Chicken Recipe

“Having boring chicken every day? Why not try a different way to spice up your chicken with this Madagascar recipe? “

Madagascar Chicken

Madagascar Chicken Recipe


 2 (1/2 lb) boneless skinless chicken breast half, cut in bite size chunks

 2/3 cup coconut milk

 1 1/2 cups yellow onions, chopped

 1 red pepper, chopped

 3 garlic cloves, crushed

 2 teaspoons ground ginger

 Juice and zest of 1 lemon

 1/3 teaspoon cayenne, adjust to taste

 salt and pepper, to taste


1. Grate the lemon rind, removing the yellow only and leaving the bitter pith on the fruit. Reserve rind.

2. Squeeze the juice of the lemon over the chicken pieces. Allow it to marinate for 30 minutes. Drain and season with salt and pepper to taste.

3. In a hot skillet with a little oil or cooking spray, brown chicken over medium heat leaving chicken only partially cooked.

4. Remove chicken and discard any oil, leaving just a light film or spray pan again. Add onions and cook until slightly browned. Line a foil dish 7″ x 9″ x 1.5″ with baking parchment, with extra foil around the sides.

5. Add pepper and garlic and lightly fry for 3 minutes. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and grated lemon rind.

6. Return chicken to pan, cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached.

7. Serve with white rice.

NOTE: One pound shelled and deveined shrimp can be added to or substituted for the chicken.

Sinigang Na Manok (Chicken Sinigang)

Chicken Sinigang, Photo by Mae Mercado-Sanguer

Sinigang Na Manok (Chicken Sinigang)

This is a comfort food and ‘getting-over-a-flu’ kind’ of dish.  It has that lovely sour taste that would seduce your uninterested palate! LOL


2lbs chicken thighs and chicken legs (or one whole chicken cut into serving pieces)

1-2 packets of Knorr or Mama Sita Sinigang Mix (or use 2 cups of tamarind tops/young leaves and flowers)

1/2 lb strings beans (green beans), cut into 1½ inches pieces

2 medium size aubergines (eggplants)

1 cup radish (daikon)  sliced

5 long green chilli

1½ tbsp fish sauce (patis)

1 cup tomatoes, quartered

1 large onion, sliced roughly

10-12 cups water

Method of Preparation:

  1. Using a large casserole pan, heat the water up.  If using tamarind leaves and flowers tie and wrap them using banana leaves muslin cloth/gauze and boil.
  2. Add the chicken pieces, onions and tomatoes.
  3. If using the more convenient sinigang mix, which is readily available in most Oriental supermarket, pour it in the casserole.  Mix it in.  If it is not sour enough according to your taste, add half or another packet of the sinigang mix. Simmer for 10-12 minutes.
  4. Season with the fish sauce.
  5. Add the string beans, aubergines, radish and green chilli.
  6. Cook for 10 minutes or until the vegetables are tender.
  7. Finally check and adjust the seasoning.

Enjoy with freshly boiled rice.


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