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CHICKEN PIMIENTO
1 frying chicken, cut into
½ medium size onion, chopped
1 teaspoon salt
¼ teaspoon pepper
1½ cup Cheeze Whiz with pimiento
Fry chicken, remove hot platter. Pour off all but 2 tablespoons of the fat remaining in skillet. Add onion; cook over low heat until soft and light browned. Add seasonings. Stir in Cheeze with pimiento. Heat thoroughly. Pour sauce over chicken. Garnish with chopped spring onions.
PASTEL DE GALLINA
1 young chicken
2 pieces chorizo de Bilbao
1 can frankfurters
1 can drained peas
1 large red pimiento, sliced fine
1 lemon or dayap
3 tablespoons soy sauce
2 hard-boiled eggs
6 tablespoons butter
5 cups cold water
Salt and pepper
Dress the bone the chicken. Cut into small pieces and place in a bowl. Squeeze the lemon into the chicken and add the soy sauce. Let stand for 15 minutes. Put in a saucepan with water and salt and pepper to taste simmer until the meat is tender and the most of the liquid ahs evaporated. Slice the hard-boiled eggs, frankfurters, pimiento and chorizo. Fry the cooked chicken and chorizo in butter until brown. Remove from pan and place in a serving dish with the remaining sauce. Arrange the sliced eggs, peas, pimiento, frankfurters on top of the chicken, then let it cool. Cover top with pie crust. Press edges. Bake in moderate heat (275°) until brown. Serve with green salad.
SINAMPALUKANG MANOK
1 chicken fryer
1 cup 2-inch pieces sitaw
1 cup quartered small radishes
½ cup sliced tomatoes
6 pieces gabi root
¼ cup sliced onion
2 cups tamarind tops and flowers
1 tablespoon salt
Patis to salt
Clean chicken, cut to serving pieces, sprinkle with salt and set aside. Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauze or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender. Remove tamarind from mixture, mash and extract juice and add to chicken. Discard leaves and flowers. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are crisp-tender. Add patis to taste.
CHICKEN FRICASSE
1 kilo chicken. cut into Sauce:
serving pieces 1⅓ cup milk
3 teaspoon flour 1 teaspoon salt
½ teaspoon salt ¼ cup flour
2 tablespoons cooking oil Pinch of nutmeg
2 cups chicken broth Dash of cayenne
2 teaspoons chopped parsley 1 cup grated cheese
5 small carrots, cut to chunks
2 pieces onions, quartered
Coat the chicken pieces with flour and sprinkle with salt and pepper. Brown slowly in oil in a heavy skillet. Pour in chicken broth and add parsley, then add carrots and onions. Cover and allow simmer over slow heat until chicken is tender and the vegetables are done. Arrange in a serving dish and keep warm. Reserve stock for sauce.
Sauce: Mix flour and ⅓ cup of milk to a smooth paste. Add to stock, stirring constantly. Gradually add seasonings and cheese. Continue cooking until cheese has melted. Pour over chicken and soups brings a perfect weekend to a perfect close.
CHICKEN WITH MILK
1 chicken, cut into serving pieces
½ cup vinegar
5 medium-size fresh tomatoes, minced
3 cloves garlic, crushed
1 large onion, minced
3 cups water
Mix the above ingredients in a saucepan. Cover and simmer until the chicken is tender. Add: 1 cup blanched bichuelas or green peas. Simmer down the sauce to the desired quantity and add a mixture of: 1 tablespoon flour ¼ cup evaporated milk, salt and pepper to taste.
CHICKEN CASSEROLE
½ kilo stewing chicken 2 cans tomatoes sauce
6 cloves garlic ¼ lb. bacon
3 tomatoes 1 small can mushroom
2 chopped onions ⅓ cup Parmesan cheese
⅓ cup evaporated milk 1 tablespoon salt
½ lb. macaroni 1 teaspoon pepper
1 can Vienna sausage
Boil chicken until tender. While cooking chicken, prepare garlic for sauteeing. Dice onions and tomatoes, sausage into fourths. Saute garlic, onion and tomatoes for about 5 minutes. Cut tender chicken meat into strips and add to the mixture with tomato sauce, sausage and mushrooms. Add salt and pepper to taste. Simmer chicken mixture for about ½ hour. Stir in milk. Water boil and add 1 tablespoon salt and oil to prevent macaroni from sticking. Add macaroni to boiling water and cook for 15 minutes or until tender. Drain and rinse immediately with cold water.
In a casserole, put a layer of macaroni and then a layer of chicken mixture alternately and sprinkle cheese between each layer. Place bacon strips on top of the mixture and bake in moderately hot oven for 20 minutes.
TERIYAKI CHICKEN
3 chicken breasts, quartered
½ teaspoon vetsin
1 cup soy sauce
¼ cup honey
2 cloves minced garlic
½ teaspoon powdered ginger
Mix all the ingredients except the chicken breast. When well mixed, add chicken and allow to marinate overnight or all day. Place on grill about 6-8 inches from live coals. Turn the chicken every few minutes and grill for about 30 minutes or until done. Baste with sauce while grilling.
POLLO NEGRENSE
1 spring chicken, cut into pieces seasoned
with ½ teaspoon pepper,
1 teaspoon salt, ½ teaspoon vetsin
1 teaspoon vinegar, ½ cup vino
blanco and a piece of macerated ginger.
Leave to soak 1 hour.
1 chopped onion
¼ cup shortening
1 cup coconut milk
Salt and pepper to taste
2 tablespoons flour
4 potatoes
Boiled spinach
Heat the shortening. Add onion and chicken and cook slowly until chicken is tender. Add coconut milk and season with salt and pepper to taste and let simmer. Do not boil. Thicken with flour diluted in 4 tablespoons water. Put on a dish and serve with mashed potatoes and boiled spinach.
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