Pinoy Chicken Recipes 
(1) Chicken Curry
Ingredients
* 1 kg chicken, cut into serving pieces
* 2 medium potatoes, cubed
* 1 red bell pepper, sliced into chunks
* 2–3 green chilies (siling haba)
* 1 medium onion, chopped
* 4 cloves garlic, minced
* 1 tbsp curry powder
* 1 cup coconut milk
* 1 cup coconut cream (optional, for a richer sauce)
* 1 cup water or chicken broth
* 2 tbsp cooking oil
* 1 tbsp fish sauce (patis)
* Salt and pepper to taste
Instructions
1. Heat oil in a pot and sauté garlic and onion until fragrant.
2. Add chicken and cook until lightly browned.
3. Stir in curry powder and cook for 1 minute.
4. Add fish sauce and mix well.
5. Pour in water or broth. Cover and simmer for 20 minutes.
6. Add potatoes and cook until tender, about 10–15 minutes.
7. Pour in coconut milk and coconut cream. Simmer for 5–8 minutes.
8. Add bell pepper and green chilies. Cook for another 3–5 minutes.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.
(2) Chicken Tinola
Ingredients
* 1 kg chicken, cut into serving pieces
* 1 medium green papaya, peeled and sliced
* 1 bunch chili leaves (or malunggay leaves)
* 1 stalk lemongrass (tanglad), tied into a knot
* 1 thumb-sized ginger, sliced
* 1 medium onion, sliced
* 3 cloves garlic, minced
* 2–3 green chilies (siling haba)
* 6 cups water
* 2 tbsp fish sauce (patis)
* 1 tbsp cooking oil
* Salt and pepper to taste
Instructions
1. Heat oil in a pot and sauté garlic, onion, and ginger until fragrant.
2. Add the chicken and cook for 5 minutes until lightly browned.
3. Pour in fish sauce and stir for 1 minute.
4. Add water and lemongrass. Bring to a boil.
5. Lower the heat and simmer for 25–30 minutes or until the chicken is tender.
6. Add the green papaya and cook for 8–10 minutes until tender.
7. Add the green chilies and chili leaves.
8. Simmer for 2–3 minutes more.
9. Season with salt and pepper if needed.
10. Serve hot with steamed rice.
(3) Chicken Inasal
Ingredients
For the Chicken
* 1 kg chicken leg quarters
* ½ cup calamansi juice
* ¼ cup vinegar
* 6 cloves garlic, minced
* 1 thumb-sized ginger, minced
* 2 tbsp lemongrass, finely chopped
* 2 tbsp brown sugar
* 1 tbsp salt
* 1 tsp ground black pepper
For Basting
* ¼ cup melted butter
* 2 tbsp annatto (atsuete) oil
Instructions
1. In a bowl, combine calamansi juice, vinegar, garlic, ginger, lemongrass, brown sugar, salt, and pepper.
2. Marinate the chicken for at least 4 hours or overnight.
3. Grill over medium heat for 30–40 minutes, turning occasionally.
4. While grilling, baste with the butter and annatto oil mixture.
5. Continue grilling until the skin is slightly charred and the chicken is fully cooked.
6. Serve hot with garlic rice or steamed rice.
Sawsawan (Dipping Sauce)
* ¼ cup vinegar
* 2 tbsp calamansi juice
* 1 tbsp soy sauce
* 1 red chili, chopped
Mix all ingredients together and serve alongside the chicken.
(4) Chicken Adobo
Ingredients
* 1 kg chicken, cut into serving pieces
* ½ cup soy sauce
* ½ cup white vinegar
* 1 cup water
* 8 cloves garlic, crushed
* 3 bay leaves
* 1 tsp whole black peppercorns
* 1 tbsp brown sugar (optional)
* 2 tbsp cooking oil
Instructions
1. Combine chicken, soy sauce, and garlic in a bowl. Marinate for 30 minutes.
2. Heat oil in a pot and lightly brown the chicken pieces.
3. Add the remaining marinade, water, bay leaves, and peppercorns.
4. Bring to a boil, then reduce heat and simmer for 25 minutes.
5. Pour in the vinegar. Do not stir for the first 2–3 minutes.
6. Continue simmering for 15–20 minutes until the chicken is tender.
7. Add brown sugar if desired and simmer until the sauce thickens slightly.
8. Adjust seasoning to taste.
9. Serve hot with steamed rice.
(5) Lechon Manok
Ingredients
* 1 whole chicken (1.2–1.5 kg)
* 2 tbsp salt
* 1 tsp ground black pepper
* 1 tbsp paprika (optional)
* 1 tbsp soy sauce
* 2 tbsp calamansi juice or lemon juice
* 1 tbsp cooking oil
Stuffing
* 1 stalk lemongrass (tanglad), tied into a knot
* 1 head garlic, halved
* 1 medium onion, quartered
* 2–3 slices ginger
* 2 bay leaves
Instructions
1. Clean the chicken and pat dry.
2. Rub the chicken inside and out with salt, pepper, paprika, soy sauce, calamansi juice, and oil.
3. Stuff the cavity with lemongrass, garlic, onion, ginger, and bay leaves.
4. Marinate for at least 2 hours or overnight in the refrigerator.
5. Preheat the oven to 190°C (375°F).
6. Place the chicken on a roasting rack and roast for 1 hour to 1 hour 20 minutes, basting occasionally with its juices.
7. Increase the heat to 220°C (425°F) during the last 10–15 minutes for extra crispy skin.
8. Let rest for 10 minutes before chopping.
Lechon Manok Sawsawan
* ¼ cup vinegar
* 2 cloves garlic, minced
* 1 small onion, minced
* 1–2 chilies, chopped
* Salt and pepper to taste
Mix all ingredients and serve alongside the chicken.
(6) Kanto-Style Fried Chicken
Ingredients
* 1 kg chicken (legs, thighs, wings, or mixed cuts)
* 1 tbsp salt
* 1 tsp ground black pepper
* 1 tbsp garlic powder
* 1 tbsp onion powder
* 1 tsp paprika (optional)
* 1 tbsp soy sauce
* 1 tbsp calamansi juice or lemon juice
* 1 egg
Coating
* 1 cup all-purpose flour
* 1 cup cornstarch
* 1 tsp salt
* 1 tsp garlic powder
* ½ tsp black pepper
For Frying
* Cooking oil
Instructions
1. In a bowl, combine chicken, salt, pepper, garlic powder, onion powder, paprika, soy sauce, calamansi juice, and egg.
2. Marinate for at least 1 hour (overnight for better flavor).
3. In a separate bowl, mix flour, cornstarch, salt, garlic powder, and black pepper.
4. Coat each piece of chicken thoroughly in the flour mixture.
5. Let the coated chicken rest for 10 minutes.
6. Heat oil in a deep pan over medium heat.
7. Fry chicken for 12–15 minutes or until golden brown, crispy, and fully cooked.
8. Drain excess oil on a wire rack or paper towels.
Kanto-Style Spicy Vinegar Dip
* ½ cup cane vinegar
* 2 cloves garlic, minced
* 2 bird’s eye chilies, chopped
* ¼ tsp salt
* ¼ tsp black pepper
Mix all ingredients and serve with the fried chicken.
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