Filipino Chicken Adobo
Ingredients
4 -5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
Directions
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours. Bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.

Eggplant and Ground Chicken Omelet

Ingredients

• 2 pieces Chinese eggplant
• 3 eggs, beaten
• 1/2 lb. ground chicken
• 1 medium onion, minced
• 1/2 teaspoon minced garlic
• 6 tablespoons cooking oil
• Salt and pepper to taste

Cooking Procedure

1. Prepare the eggplants by removing the skin. This can be done by baking the eggplant in 350F for 20 to 25 minutes. Gently peel the skin off after removing the eggplant from the oven and letting the temperature cool down. A quicker way is to burn the skin off by directly exposing the eggplant to fire, but this is not recommended for beginners.
2. After peeling the skin off the eggplants, arrange both eggplants flat in a wide plate. Using a fork, press the eggplant gently until it spreads-out and forms a paddle-like figure. Set aside.
3. Heat 2 tablespoons of cooking oil in a sauté pan.
4. Once the oil becomes hot, sauté the garlic and onion until the onion is soft.
5. Put-in the ground chicken. Stir fry for 2 to 5 minutes.
6. Add salt and pepper to taste. Stir, turn off the heat, and set aside.
7. Meanwhile, heat the remaining 4 tablespoons of cooking oil in a wide frying pan.
8. Once the oil is hot, quickly dip the eggplant in beaten egg and place it flat on the frying pan to fry.
9. Scoop about a quarter (1/4) of the cooked ground chicken and arrange it on top of the eggplant. Pour beaten egg on the ground chicken enough to cover everything, do not put too much though as you will still need the egg later.
10. Scoop some cooking oil from the pan and pour it over the top off the eggplant omelet. This will partially cook the egg on top and prevent the meat from falling apart.
11. Gently turn-over the eggplant (side with ground chicken facing down). Use a wide spatula to do this. Continue to cook in medium heat for 3 minutes. While doing this, scoop a quarter of cooked ground chicken and arrange it on top of the other side. Pour some egg on top of the ground chicken and scoop some cooking oil on top.
12. Flip the eggplant and cook the other side for 2 to 3 minutes.
13. Transfer the eggplant to a serving plate. Serve with rice and banana ketchup.
14. Share and enjoy!
    
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    Rotisserie Chicken Arroz Caldo Recipe

    Ingredients

    • 1/2 rotisserie chicken or lechon manok, cut into serving pieces
    • 1 cup uncooked Jasmin rice
    • 1 thumb ginger, peeled and julienned
    • 32 oz. chicken broth
    • 2 cups water
    • 1 medium yellow onion, minced
    • 2 teaspoons garlic powder
    • a pinch of saffron (or safflower)
    • 3 stalks scallions, chopped
    • 1 lemon, sliced crosswise
    • 3 tablespoons cooking oil
    • Salt and pepper to taste

    Cooking Procedure

    1. Heat the oil in a large cooking pot.
    2. Saute the onion until the texture becomes soft.
    3. Add the ginger and garlic powder. Shake-in some ground black pepper. Continue cooking for 1 minute.
    4. Put-in the chicken and rice. Stir fry for 2 minutes.
    5. Pour-in chicken broth and water. Let boil.
    6. Adjust the heat between low and medium. Stir. Cover while stirring every 5 minutes. Continue to cook for the next 35 to 44 minutes. Add more water if needed.
    7. Add-in a pinch of saffron or safflower (kasubha). Shake-in some salt and pepper to taste. You can also use fish sauce as a replacement for salt. stir.
    8. Transfer to a bowl. Top with a slice of lemon and some chopped scallions.
    9. Serve hot. Share and enjoy!
       
        
       BBQ Chicken

       
       
        
       
       
       Ingredients

       • 3 pounds chicken that are cut in serving pieces
       • 3/4 cup barbecue sauce (like sweet baby ray’s)
       • Salt and freshly ground black pepper
       • Half cup canola oil
       Instructions

       1. Coat the chicken pieces with oil and rub salt and pepper all over.
       2. Start heating-up your grill. Both charcoal and gas grills are ok to use.
       3. Place the chicken on the hot grill. Let each side grill for 7 minutes. Baste the uncooked side of the chicken with BBQ sauce.
       4. Turn-over the chicken. Baste the grilled side with BBQ sauce. Close the grill. Have the chicken grill for 8 to 10 minutes. Continue to turn over the chicken and grill for 5 minutes on each side until the inside temp reaches 170F (you need a meat thermometer to be on the safe side).
       5. Serve this with grilled corn on the cob