Category Archives: Chicken Recipes

Lola Virginia’s Chicken Relleno

One of Philippines’ favorite dish is Chicken relleno, made out of roasted chicken stuffed with ground pork, raisins, chorizo and peas. I have my own Chicken Relleno recipe in this blog but you might want variety. Well, aren’t we lucky that Romulo’s Cafe shared this recipe to us?

Lola Virginia’s Chicken Relleno1

Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously shared family recipes that date back several generations at a cooking demonstration at The Maya Kitchen recently.

Ingredients

1 piece whole chicken (1 kilo)

160 grams onions

1 can Vienna sausage

100 grams chorizo bilbao

25 grams processed cheese, grated

500 grams ground pork

50 grams raisins

50 grams frozen peas

100 grams pickle relish

1 teaspoon salt

1?2 teaspoon ground black pepper

2 pieces eggs

2 teaspoons butter

Procedure

1. Preheat oven to 250°F.

2. Debone the chicken. Chop the onions, Vienna sausage and chorizo. Mix all the ingredients well.

3. Put stuffing in the cavity of the chicken. Place chicken on a baking pan or dish. (refer to my post in my own Chicken Relleno recipe to stuff the chicken properly.)

4. Brush the skin with butter.

5. Cook the chicken for 1 hour or until skin of the chicken is golden brown.

For more information, log on to www.themayakitchen.com or e-mail [email protected]

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Roast Guava Chicken

Did you know that you can stuff Roast Chicken with guava? Well here it goes.

Ingredients

1.5 – 2 kilos whole chicken
2 pieces chicken bouillon cubes, crushed
½ cup pink guava puree, seeded

Filling:
3 tablespoons oil
1 tablespoon garlic, minced
1 piece large onion, chopped
1 piece guava apple, washed and diced
¼ cup broth
½ cup raisins
¾ cup croutons
salt and pepper to taste
Gravy:
¼ cup butter
¼ cup MAYA All-Purpose Flour
2 cups chicken stock
3 tablespoons liquid seasoning
drippings (optional)
salt and pepper to taste

Directions:

1. Preheat oven to 400ºF/205°C.

2. Season and rub the chicken with bouillon and guava pureé. Set aside.

3. Prepare Filling: Heat oil in a pan then sauté garlic and onion until translucent. Add in guavas and stir for a minute. Mix in broth, raisins and croutons and cook for a few more minutes. Season with salt and pepper. Cool.

4. Stuff the chicken cavity with guava filling and roast for 30-45 minutes or until chicken is tender and brown.

5. Prepare Gravy: Melt butter in a saucepan then add in flour, stir until well blended. Slowly add the stock, liquid seasoning and drippings. Keep stirring to prevent lumps. Season with salt and pepper and cook until the desired thickness of gravy is achieved.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

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Free-range Chicken Galantina Roulade

It was generous of Chef Sau del Rosario to share the recipe of Free-range Chicken Galantina Roulade. We are all familiar with the Chicken Galantina for noche buena but Chef Sau shares something a bit different , the Free-range Chicken Galantina Roulade. It is a festive delight for your dinner table.

Free Range Chicken Galantina Roulade thumbnail

Here is the recipe
Ingredients:

1 kilogram breast or thigh fillet, ground or chopped
¼ kilogram ham, chopped
1 large onion, chopped
½ cup frozen green peas
1 Chorizo de Bilbao, skinned and chopped
1 small can Vienna sausage, chopped
1 cup raisins
½ cup pickle relish
1 ½ teaspoons salt
½ teaspoon chili powder
½ teaspoon freshly ground pepper
4 large eggs
1 cup cubed bread, trimmed
½ cup diced cheddar cheese
½ cup milk
½ cup all-purpose cream
½ cup soft butter
¼ cup capers
¼ cup chopped olives
Bacon slabs/strips for lining the loaf pan
Assorted salad greens to serve as beddings.

Procedure:

Preheat the oven at 350°F. Mix all the ingredients and set aside for 30 minutes.

Line big loaf pans with bacon and pour the mixture into the pan.

Bake for 1 hour and 30 minutes.

Let cool and invert on a bed of salad greens.

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Chicken Lemon Grass

chicken-lemongrass

My batchmates at BS Food Technology UP Diliman class 1978 often meet up for mini-reunions. It took quite some time for them to find me and I am glad they did. One of my classmates, Imelda shared this recipe to me. I am just crazy over anything Lemon grass be it Lemon grass lotion, shampoo and especially when added to food! This Chicken Lemon Grass is not necessarily a Filipino dish but tastes very Asian. The sweetness level will actually depend on your taste so just do the necessary adjustment.

The Ingredients:

1/3 cup olive oil

2 cups thinly sliced shallots (sibuyas tagalog)

1 cups sliced lemon grass bulb

2 long chili (or siling mahaba) or siling pangsigang (chili for sinigang), sometimes called finger chili

½ c chopped garlic

1 kg chicken thigh/leg, cut into bite size pieces

2 Tablespoon fish sauce (patis)

4 Tablespoons sugar

Continue reading Chicken Lemon Grass

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