TBC: I <3 Chicken – Chixstek

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
This is part trois of the I ❤ Chicken Recipe series. Bistek is the filipino version of beef steak. It is thinly sliced beef marinated and cooked in soy sauce and calamansi juice. Usually caramelized onion rings are added to the dish.
For my recipe I used chicken breast instead of beef and I added cream to neutralize the saltiness of the soy sauce.
Ingredients:
Meat
1/2 kg boneless and skinless Chicken breast (cut into chunks)
Sauce
1/2 cup soy sauce
1/4 cup calamansi juice
1/4 cup all purpose cream
Other
2 cups water
1 tsp of iodized salt
1 tsp canola oil
1 medium size onion (sliced)
1 tsp ground black pepper
Directions:
  1. In a rondeau/brasier, heat two cups of water until it boils.  Add the chicken and 1 tsp of salt.  Turn the fire to medium and simmer for 10 minutes.
  2. Set aside chicken.  Heat canola oil and saute onion until it caramelizes.
  3. Add chicken, soy sauce and calamansi juice. Simmer for 5 minutes
  4. Add all purpose cream and simmer for 3 minutes.  Add pepper and simmer for another 2 minutes.
  5. Serve. Perfect with bread with a side of steamed vegetables.
See what other recipes I find pinteresting

Advertisements

TBC: I <3 Chicken – Chicken Carldeyreta

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
This is part deux of the I ❤ Chicken Recipe series. Kaldereta is a well-known Filipino dish and is of Spanish origin. Basically, it is a beef/goat stew made with tomatoes, potatoes, spices, liver, olives, bell peppers and hot peppers. I tweaked the recipe and made a sweet and spicy version.
Ingredients:
Meat
1/2 kg boneless and skinless Chicken breast (cut into chunks)
Sauce
1 250g pack spaghetti sauce sweet style
Other
2 cups water
1 tsp of iodized salt
2 medium size potates (peeled and cut into chunks)
2 medium size carots (peeled and cut into chunks)
1 medium size green bell pepper (sliced)
2 to 3 finger/long chili (sliced)
Directions:
  1. In a rondeau/brasier, heat two cups of water until it boils.  Add the chicken and 1 tsp of salt.  Turn the fire to medium and simmer for 10 minutes.  Meanwhile, prepare the pesto sauce based on the instruction at the back of the pack.
  2. Set aside chicken and save 1 cup of the water used for boiling.
  3. Boil the carrots and potatoes until slightly tender. Add chicken and tomato sauce and simmer for 5 minutes.
  4. Add sliced bell pepper and simmer for another 3 minutes.  You may add salt and pepper to suite your taste.
  5. Add the finger/long chili and simmer for another 2 minutes.
  6. Serve. Perfect with hot white rice.
See what other recipes I find pinteresting

TBC: I <3 Chicken – Creamy Pesto Chicken

Standard
/Baon/
Filipino noun
1. Provisions
2. Packed lunch or snack
I just love chicken (breast).  Mainly because it’s lean, it’s versatile and it’s cheaper than pork and beef.  That’s why I am making the I ❤ Chicken Recipe series and this is part une.
Ingredients:
Meat
1/2 kg boneless and skinless Chicken breast (cut into chunks)
Sauce
1 pack McCormick Pesto Sauce Mix
2 to 3 tbsp of chopped cashew nuts (cut into chunks)
Other
2 cups water
1 tsp of iodized salt
1 tbsp Canola oil
1/2 cup all purpose cream
Directions:
  1. In a rondeau/brasier, heat two cups of water until it boils.  Add the chicken and 1 tsp of salt.  Turn the fire to medium and simmer for 10 minutes.  Meanwhile, prepare the pesto sauce based on the instruction at the back of the pack.
  2. Set aside chicken and save 1/4 cup of the water (chicken stock) used for boiling.
  3. Heat canola oil then saute the cashew nuts until light brown.  Add the chicken, stock and pesto sauce and simmer for 3 minutes.
  4. Add all purpose cream and simmer for another 2 minutes.
  5. Serve. Perfect with whole wheat bread with a side of salad greens.
See what other recipes I find pinteresting