Pearlroze Chicken Recipes

Chicken Tinola

chicken tinola with green papaya, spinach, and kale

INGREDIENTS

  • 8 pcs chicken cutlets
  • 1.5 inch ginger (stick slices)
  • 4 cloves minced garlic
  • 1 large onion (diced)
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1.5 tsp salt & 1/4 tsp pepper
  • 1/2 tbsp fish sauce
  • 6 tbsp olive oil (any cooking oil)
  • Pinch of saffron
  • 10c water & Mama Sita's Tinola mix
  • 1 small green papaya (4-5 inch spear cut)
  • 2c frozen chopped spinach & kale

DIRECTIONS

  1. Heat large skillet over medium heat
  2. Add 2 tbsp oil
  3. Sauté ginger, garlic, and onion for 3 mins
  4. Add chicken and sauté for  5 more mins
  5. Transfer sautéed ingredients into big pot
  6. Add all other ingredients excluding papaya and spinach & kale
  7. Boil for 45mins or until chicken is cooked
  8. Add papaya spears and boil for 5-7 mins
  9. Add frozen spinach & kale then stir
  10. Ready to Serve!

 BON APPETIT!

  • Tinola (Filipino cuisine) is a ginger based soup traditionally made with green papaya (may be substituted with chayote) and fresh chili leaves.  As you can see, I am not a traditionalist and have used frozen spinach and kale.  I also used Tinola mix as a base flavor and just added more spices.  I am not a fan of fish sauce (patis) but it just would not seem right not to add even a little.  This dish is normally served with white rice but I also enjoy eating Tinola as is like chicken soup.

Chicken Afritada

braised chicken in tomato sauce with carrots, potatoes, and bell peppers

INGREDIENTS

  • 5c water
  • 6-8 chicken drumstick (or wings)
  • 2 medium onions (chunks)
  • 2 chicken bouillon
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 2 cans diced tomatoes (14.5oz)
  • 1 tbsp worcestershire sauce
  • 3 tbsp soy sauce
  • 4 tbsp olive oil
  • 1 tbsp sugar
  • 2 tbsp corn starch
  • 3 large potatoes (chunks)
  • 2 carrots (chunks)
  • 1 red bell pepper (chunks)
  • 1 green bell pepper (chunks)
  • salt and pepper to taste

DIRECTIONS

  • Boil chicken, onions, chicken bouillon, onion powder, garlic powder in water for 30 mins
  • Add 2 cans diced tomatoes, worcestershire sauce, soy sauce, olive oil, sugar, and corns starch and keep stirring until fully incorporated
  • Continue to boil for another 30 mins while occasionally stirring
  • Add salt and pepper to taste
  • Add potatoes and cook for 10 mins
  • Add carrots and cook for 15 mins
  • Add peppers and cook for 3 mins
  • Ready to serve!

BON APPETIT!

  • Chicken afritada is comparable to chicken stew.  You may use beef or pork or a combination of both instead of chicken. Some versions use green olives or peas.  Some versions even include hotdog slices in the recipe.  I prefer this with real hearty chunks of vegetables.  Although I like most of my vegetables on the raw side, I find that the longer I cook afritada, the better it gets. Chicken afritada is definitely in my comfort food list.

Chicken Soup

chicken soup with kale and chunks of celery and carrots

INGREDIENTS


DIRECTIONS


BON APPETIT!

Chicken Menu Gallery

Chicken Salad

chicken salad with strawberries and raisins

Chicken Sandwich

chicken sandwich with sweet baby pickles

Turkey and Vegetables

turkey and vegetables stir fry

Baked Chicken

baked chicken with carrots and potatoes

Egg Drop Soup

egg drop soup garnished with scallions

Scrambled Eggs

scrambled eggs with bell peppers garnished with scallions