Category Archives: Chicken

Asian - Chicken - Dinner

Caramel chicken

July 30, 2015

Caramel chicken ||

This caramel chicken dish reminds me so much of Filipino chicken adobo.  Both used soy sauce and vinegar but caramel chicken is much, much sweeter! At first I was put off by how much sugar you have to add, but in the end the flavors balanced well with soy sauce and vinegar.  The recipe calls for garlic cloves and slices of peeled ginger to add flavors, but don’t forget to take them out before serving! Especially when you have a sensitive husband who hates garlic. 

I found this recipe on Bon Appetit and I was doing a bit of research about this dish, leading me to Vietnamese caramelized chicken or Ga Kho, which uses fish sauce as part of the caramelization process.  Vietnamese food seduced me again!

The sauce is amazing! Just enough to coat the chicken and don’t forget to add some on your rice.  I used chicken drumsticks but you can also use chicken thighs or breast.  I had to eat with my hands on this one! Boy I miss kamayan (meaning “with hands” ) meals with my family. 

Caramel chicken ||

Caramel chicken
  1. 2½ lbs boneless, skinless, chicken thighs or drumsticks
  2. 8 garlic cloves, peeled**
  3. 1/2 cup water
  4. ⅓ cup (packed) light brown sugar
  5. ¼ cup unseasoned rice vinegar
  6. 2 slices ¼"-thick slices peeled ginger**
  7. 1 cup low-sodium chicken broth
  8. ¼ cup reduced-sodium soy sauce
  9. 2 scallions, thinly sliced
  10. Cooked white or brown rice (for serving)
  1. Heat 2 tablespoons of vegetable oil in a pot over medium-high heat.
  2. Season chicken with salt and pepper on both sides. Then cook, in two batches, until golden brown and crisp, about 6-8 minutes on each side. Transfer to a plate.
  3. Add garlic to pot and cook for about 2 minutes, stirring often. Transfer to plate with the chicken.
  4. Pour off as much fat from pot.
  5. Return pot over medium-high heat and add 1/2 cup water, scraping browned bits on pot. Add brown sugar; stir to dissolve and cook until mixture thickens and turns into a deep amber color, about 4 minutes.
  6. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
  7. Add ginger, broth and soy sauce to pot. Then add the chicken and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 15- 20 minutes. Transfer chicken to a plate.
  8. Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
  1. **The garlic and ginger in the recipe are meant to add flavors. Remove them before serving.
Adapted from Bon Appetit
Adapted from Bon Appetit
Hungry brownie
Caramel chicken ||Caramel chicken ||

Brunch - Chicken - Dinner - Easy recipe - Entree - Lunch - Recipe - Summer

Sticky chicken skewers (to celebrate Philippines Independence day!)

June 11, 2014

Sticky chicken skewers -
I am a huge fan of food on skewers.  To me they are sort of like a treat that you get on a stick without having to worry about sharing.  In the Philippines,  my mom used to prepare for Sunday lunch by marinading pork pieces the night before, then I get to help her thread the meat (perfectly!) onto the bamboo skewers the next morning.  My brother would then start prepping the grilling station until the skewers are ready.  We always have extra food prepared because you just never know when relatives decide to visit.  Our Sundays were pretty much like this and it always felt like a celebration to me, and this is one of the things I miss about my hometown. read more

Chicken - Dinner - Easy recipe - Entree - Healthy recipe - Recipe

Lemon chili chicken in parchment paper

July 15, 2013

Lemon chili chicken in parchment paper

 Can you believe I’ve only started using “the oven” for about 4 years now?  The kitchen that I grew up in the Philippines doesn’t have any “ovens” or “dishwashers”. That’s right, we clean all our dishes by hand, and our gas stove has been serving us at least 3 times a day;  no wonder us Filipinos love fried food.  Thanks to the internet, cooking shows and Betty crocker’s brownie mixes, I have learned (and still learning!) how to use the oven.  read more

Chicken - Dinner - Easy recipe - Entree - Recipe

Walnut-crusted chicken

April 19, 2013

Walnut-crusted chicken

 After writing about how to toast nuts a few days ago, I had been snacking on toasted walnuts almost everyday and adding them on my salads and sides.  There really is a noticeable difference between toasting them or not and, thanks to my oven,  I am going to stick to toasted ones from now on.  If you are like me who loves poultry and almost half of her recipes in a week comprises chicken, then you are going to love this recipe for walnut-crusted chicken. By using toasted walnuts and panko breadcrumbs, these chickens are crunchy-good on the outside and juicy on the inside. But don’t take my word for it, just start making them. read more

Chicken - Dinner - Entree - Filipino - Recipe

Filipino chicken curry

April 5, 2013

Filipino style chicken curry

My husband and I celebrated our 3rd year anniversary this week.  We went to our favorite Mexican restaurant in Capitol hill called the Saint for happy hour drinks and food.  The next day, I made chicken curry for dinner – Filipino style of course! Filipino-style chicken curry is a modified version of “ginataang manok” or chicken cooked in coconut milk.  The difference is the addition of spices (curry powder) and vegetables (potatoes and bell pepper)  read more

Chicken - Recipe

BBQ Chicken Empanadas

April 23, 2012

 BBQ chicken empanada

When I was still living in Manila, I always had this craving for chicken empanadas and my mom would buy a boxful of this yummy pastries at Red ribbon bakeshop where we usually buy cakes for special occasions. Always hot from the oven, the aroma of the empanada would put me in a trance and I always had this smile on my face after eating one (or two!) My first take on empanadas happened when I had chicken leftovers from the BBQ chicken pizza that I made the night before, and decided to stuff them in a Pillsbury pie crust.  The result was surprisingly good!

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