Cooking with Peachy

Archive for the ‘Chicken’ Category

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Difficulty:

Preparation time: 60′

Servings: 8-10

Calories per serving: 160 kcal

Ingredients:

• Mama Sita’s Savory Sauce (Adobo) Mix – 1 pouch
• Pork meat cut into 1 ½’’ cubes – 500 g (1.10 lb.)
• Chicken meat cut into 1 ½’’ cubes – 500 g (1.10 lb.)
• Garlic – 2 heads
• Cold water – 1 cup
• Cooking oil for frying – 2 tbsp.

Directions:

1. Dissolve content of Mama Sita’s pouch in water
2. Pour mixture over meat and marinate for 15 minutes.
3. Remove pork from the marinade and pan fry in hot oil until edges turn golden brown.
4. Once pork is almost done, create space in the pan and add the garlic.
5. Mix for one minute and then add the chicken.
6. Once chicken edges are golden pour in marinade and bring to a boil.
7. Lower the heat and simmer until meat is tender and sauce has thickened. Add water if needed.

Tip: you can set aside some garlic cloves, crush them and fry until golden and crunchy as topping.

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Preparation time: 20′

Servings: 2

Calories per serving: 360 kcal

Ingredients:

• Sliced Chicken Breast – 1 PC.
• Lemon Juice - from  1/2 PC.
• Soy Sauce – 2 tbsp.
• Achuete / Annatto Powder – 2 tsp.
• Black Pepper Powder – 1/4 tsp.
• Paprika Powder – 1/2 tsp.
• Garlic Powder – 1 tsp.
• Brown Sugar – 3 tsp.
• Cooking oil – 1 – 1/2 tbsp.

Procedure:

1. In a medium-sized bowl marinate the chicken with lemon juice and soy sauce.
2. Season with the black pepper powder, salt, brown sugar, garlic powder, paprika powder and Annatto powder.
3. Allow to marinate for additional 30 minutes, or overnight, in the refrigerator covered with transparent film before cooking.
4. Heat a medium-sized frying pan, add the oil and pan fry the chicken with its marinade.
5. Flip over often until the chicken is nicely browned and serve.

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Difficulty: 

Preparation time: 60′ + Marinating time

Servings: 4

Calories per serving: 640 kcal

Ingredients:

Procedure:

1. Marinate the chicken in a large bowl for 30 minutes with the soy sauce, pineapple juice, lemon juice, flaked garlic, ½ tsp. of freshly ground black pepper, brown sugar and salt.
2. Heat a large non-stick frying pan and add the chicken drained from the marinade. Stir constantly until golden brown.
3. Create some space in the pan and add the crushed garlic, bay leaves, ½ tsp. of ground pepper and stir until fragrant.
4. Add the marinade to the chicken, oyster sauce and simmer with the lid on until the chicken is very tender stir occasionally until sauce has reduced.

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Difficulty:

Preparation time: 40′

Servings: 4-6

Calories per serving: 415 kcal

Ingredients:

• Chicken wings – 1 kg (2.2 lbs.)
• Shrimp paste* (sautéed) – 2 tbsp.
• Coconut milk* – 400 ml (13.53 fl. oz.)
• Sambal / chili paste -  1/2 tsp.
• Onion – 1 large PC.
• Garlic – 5 cloves
• Fresh tomatoes – 2 large PCs.
• Ginger powder – 1/2 tsp.
• Black pepper powder – 1/4 tsp.
• Salt – 1 tsp.
• Olive oil – 1 tbsp.

Procedure:

1. Season the chicken with the salt, black pepper and ginger powder.
2. Heat well a large pan or wok, add the olive oil, chicken and stir occasionally until golden brown.
3. Add the onion in slices, garlic in flakes, cubed tomatoes, shrimp paste, sambal then lower the heat, stir well and let simmer with the lid until the tomatoes are melt and adjust temperature to medium heat.
4. After 15 min add the coconut milk and simmer for additional 10 minutes before to serve.

* Available in international food stores

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Difficulty: 

Preparation time: 20′

Servings: 4

Calories per serving: 260 kcal

Ingredients:

Procedure:

1. Season the chicken with salt and black pepper powder.
2. Heat the sesame oil in a pan or Wok and then add the ginger and stir for 1 minute.
3. Add the garlic, stir for another minute and then add the sesame seeds.
4. After 30 seconds add the chicken, oyster sauce, chili paste and stir.
5. Allow to cook the chicken for 15 minutes or until done.