my favorite chicken dishes

This lately, my family and a lot of my workers enjoyed chicken to the max. It's been a year ago since I raised those native chickens and they have grown big enough to be cooked and eaten. There is no specific celebration only that during this rainy season chickens got easily sick mostly in every part of the country esp. when you are not using veterinary products. So before they got really sick I have them butchered and dressed, kept in the freezer ready to be cooked. Imagine how thrilled everyone are when I told them that we are not going to sell those native chickens but we ate them instead. In the days that follows, I cooked them any chicken dish I can think of. Here are those recipes.



curried chicken with mushroom



1 kilo chicken breast
1 pack curry powder
1 can coconut cream(if fresh is not available)
1 large ginger,crushed
1 cup dried mushroom
3 cloves garlic, crushed
1 large onion,chopped
3 med. potatoes, peeled and sliced
1 carrot, sliced
1 half cup bread crumbs
salt to taste
oil for frying

how to:

In a pan heat oil and stir fry potatoes and carrots for 5 minutes. Strain oil and set aside.
Mix chicken, ginger, garlic, onion and a tbsp of  salt in a clean pan. Let boil until all juices subsided.
If using canned coconut cream, use a cup of water to boil the chicken a few minutes more before adding canned good.
Add the dried mushroom and the curry powder. Stir thoroughly.
Add the stir fried potatoes and carrots and the bread crumbs. Stir.
Add salt depending on taste.
Serve hot.

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native chicken adobo in natural vinegar




1 native chicken, dressed and cut accordingly
1 cup coconut vinegar
1 large ginger, crushed
1 large onion, chopped
3 cloves garlic,chopped
2 tbsp. soy sauce
1 cup atsuete extraction
4 dried laurel leaf
1 tsp chili powder
2 fresh chili peppers(optional)
salt to taste

how to:

In a large wok, mix all the ingredients except chili peppers. Let the chicken boil nicely for 30 minutes or until done and there is little juice left. Taste it and add more salt depending on your liking.
 Add chili peppers on top and serve hot.




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chicken in tomatoes and young papaya




1 whole native chicken, dressed and cut accordingly
1 pc. unripe papaya fruit, peeled and sliced
5 large tomatoes, chopped
1 large onion, sliced
3 cloves garlic, crushed
1 large ginger, crushed
a bunch of fresh chili leaves
2 fresh chili peppers
salt to taste
1 liter water


how to:

In a large wok, put tomatoes, onions, garlic, chicken and ginger. Do not pour water yet the chicken have its own juices. Add salt.
Let the chicken boil until dry and the tomatoes are thoroughly cooked. Stir in its own oil for a few minutes before adding water. Continue cooking until the chicken are tender.
Add the unripe papaya and the chili peppers. Boil more until papaya is tender then add the chili leaves. Add more salt depending on taste. Do not overcooked the leaves.
Serve hot.

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