Tag: Chicken recipe

Chicken Inasal Recipe

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Filipino Recipe
Chicken

Chicken Inasal Recipe

 

Chargrill Chicken Thighs, photo by Ruben Ortega

Chicken Inasal is a barbecued chicken with a difference. This is not just the ordinary pieces of chicken momentarily dipped in a marinade of soy-sauce and lemon and then thrown in the barbie, Inasal is superb and once tasted, you won’t go back to any haphazard recipe for the barbie.

Come on folks, take advantage of the last few days/weeks of summery sunshine and indulge in this super tasting recipe.

Chicken Inasal is the pride of the western Visayas region of the Philippines. It is so tasty that it worked itself to the dining consciousness of the Filipino people throughout the land.

I would advise that if you are to have a garden barbecue, prepare the chicken to be marinaded overnight for a full-bodied taste. Don’t forget to pound in lemongrass for a more intense flavour in your mortar and pestle (Yes, this is the time to use that Jamie Oliver’s lovely mortar and pestle set you got for Christmas last year which probably beautifully gathering dust in a corner or by the window sill of your kitchen – guilty 😉 lol)

Without further ado here are the ingredients and the step by step preparation for the chicken inasal:

INGREDIENTS:
Chicken cuts: legs and thighs

For the Marinade
3/4 cup vinegar, coconut or cider vinigar are preparable.
1 tbsp black peppercorns, crushed
2 tbsp salt
2 tbsp brown sugar
6 cloves garlic, minced
Juice from a lemon lemon or 4 calamansi
1 tsp ginger, chopped
1/2 cup fizzy lemonade
1 stalk lemongrass, chopped (optional)

For annatto oil to be used for basting:
6 tbsp olive oil, vegetable oil or melted margarine or butter
2 tsp annatto (atsuete) powder
3 cloves garlic, minced


HOW TO PREPARE CHICKEN INASAL marinade:

In a bowl, combine garlic, crushed peppercorns, calamansi or lemon juice, vinegar, lemonade and salt.

Place the chicken pieces in the marinade for at least an hour, or overnight. Keep in the fridge until ready to cook.

Prepare the Annatto Oil:

Add annatto powder and garlic to whichever fat you are using: olive oil, butter, margarine or vegetable oil.
Stir the mixture thoroughly until the oil becomes red orange in color.

Grilling:

Grill the marinated chicken basting occasionally with annatto oil. Turn and cook for 10-15 minutes or more.

Serve with rice. Enjoy!

Dipping Sauce:
Combine 2 tbsp of soy sauce and 1 tbsp of lemon juice. Add chili pepper or siling labuyo if desired.

Source: http://www.pinoycookingrecipes.com/

Coq A La Biere – Michel Roux Jr Recipe

X'mas Fare & Recipes

Coq A La Biere

Apparently Michel Roux’s original recipe uses a cockerel but since this bird is not too common, it is substituted with a free-range corn-fed chicken.

Well, organic chicken will do as well in my opinion! 🙂

Coq A La Biere – Michel Roux Jr Recipe

Ingredients

3 1/4 lbs free-range corn fed chicken

Olive Oil and butter

50g/2oz shallots, finely chopped

200g/7oz button mushrooms, wiped and sliced

1 1/2 tbs brandy

1 x 33cl bottle beer, preferably bitter

1 tsp brown sugar

200ml/7fl oz double cream

salt and freshly ground black pepper.

Method of Preparation:

1. Preheat the oven to 220C or gas mark 7.

2. Put the chicken on its side in an enamelled cast-iron pan with a litlle olive oil and some butter, and roast in the preheated oven for about 40 minutes, basting the bird several times during cooking, turning it on its other side and finally on to ist back, breast upwards.  When cooked, transfer the chicken on to a plate, breast side down so tha the juices permeate the meat while it rests.

3. Discard the fat from the roasting pan and add a knob of fresh butter.  Add the shallots and sweat over a low heat, stirring with a wooden spoon, until translucent.  Add the mushrooms and cook for a further 3 minutes, then pour in the brandy and scrape the bottom of the pan with the spoon to deglaze it fully.  When almost dry, stir in the beer and sugar, and reduce by half.  Add the cream and reduce again to a light sauce consistency.

4. Whisk in 50g butter, cut into small pieces, to give the sauce a sheen.  Season to taste with salt and freshly ground black pepper.

5.  Carve the chicken and add the slices to the hot sauce.