Vietnamese Chicken Barbecue

Add a little spice and sizzle to your meal with this chicken dish.

Serves 4 to 6
Prep Time 30 minutes
Cooking Time 20 minutes

Ingredients:

For the marinade 
1 tablespoon chopped garlic
1/4 cup finely chopped lemongrass
pinch of salt and pepper
1 1/2 tablespoons soy sauce
1/3 cup honey, to taste
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon Thai fish sauce
1 1/2 teaspoons five-spice powder
500 grams boneless chicken thighs

For the nuoc cham dipping sauce
1 tablespoon vinegar
2 1/2 tablespoons Thai fish sauce
1/4 cup water
1 1/2 tablespoons sugar
1/4 cup honey, plus more if needed
juice of 2 pieces calamansi
1 1/2 teaspoons chopped garlic
1 bird’s eye chili (siling labuyo), chopped (optional)

Instructions:

1 Make the marinade: mix together all ingredients in a bowl.

2 Add chicken to the marinade. Cover and marinate for 30 minutes in the refrigerator.

3 Preheat a charcoal grill. Drain chicken and grill until completely cooked. Slice into bite-sized pieces.

4 Make the dressing: combine vinegar, fish sauce, and water in a saucepan. Bring to a boil. Add sugar, honey, calamansi juice, garlic, and chopped chilies. Mix until well combined. Transfer to a bowl.

5 Serve chicken with rice and dipping sauce on the side. You can also turn it into an easy Vietnamese salad with lettuce, shredded carrots, cucumber, chopped peanuts, and rice noodles.

Spiced Chicken and Salted Fish Fried Rice

The spiced chicken is a one-pot dish that’s perfect for busy bees. Just add all the ingredients, simmer, and let the beautiful flavors of the spices infuse the chicken.

Serves 4  

Prep Time 20 minutes  

Cooking Time 50 minutes

Ingredients:

For the spiced chicken

4 leg quarters

1 cup water

1 cup premium soy sauce

1/2 cup brown sugar

4 pieces star anise

1 cinnamon bark

6 cloves

2 laurel leaves

1 thumb-size piece ginger, sliced thickly

8 black peppercorns

For the salted fish fried rice

4 tablespoons vegetable or peanut oil

4 cloves garlic

1 medium onion, minced

1/4 cup dried fish (daing or labahita fillet), fried, then shredded 

2 tablespoons rice wine (optional)

6 cups cooked white rice, cooled

1/2 teaspoon salt

1/4 teaspoon white pepper

2 eggs, cooked scrambled then chopped

chopped spring onions 

Procedure:

1  Make the spiced chicken: Arrange chicken leg quarters in a pot then add the rest of the ingredients. Simmer over medium heat for 30 minutes or until chicken is cooked through.

2  Make the salted fish fried rice: Heat oil in a wok. Sauté garlic and onions until fragrant. Add dried fish and cook for 30 seconds. Add rice wine and cooked rice; mix together then season with salt and pepper. Add chopped eggs and mix well. Remove from heat and sprinkle with chopped spring onions.

Anisado Roast Chicken

Here's a new take on lechon manok or roasted chicken. Wrapping it in banana leaves ensures that all the wonderful flavors of the garlic, ginger, and wine are infused into the chicken.  

Serves 4 to 5 

Prep Time 10 minutes, plus marinating time 

Cooking Time 1 hour and 15 minutes

Ingredients:

2 tablespoons salt

1 (1.2- to 1.5-kilogram) whole chicken

4 tablespoons anisado or Chinese rice wine

1 teaspoon freshly ground black pepper

12 cloves garlic, crushed

6 thin slices ginger

Procedure:

1  Rub salt all over the chicken, including the cavity. Drizzle wine all over the chicken, then sprinkle with pepper. Stuff the cavity with garlic and ginger. Marinate chicken, covered, in the refrigerator for at least 1 hour or overnight. 

2  Preheat oven to 400°F. Wrap the chicken tightly in banana leaves, then wrap in aluminum foil. Place on a roasting pan.

3  Pour boiling water into another roasting pan and position on the lower shelf of the oven. Place the chicken on the shelf directly above the pan of water. Roast chicken for 1 hour and 15 minutes or until the meat is tender and cooked through.

Turbo broiler tip:  This dish can also be prepared using a turbo broiler. Pour boiling water on the bottom of a roasting pan. Place chicken (wrapped in banana leaves) on top and roast at 400°f for 1 hour and 15 minutes.

Ancho Chili Drumettes with Lime Cream

You can substitute ancho chilies with the more locally available siling labuyo. Turn this dish into a wrap-to-go by using chicken breast fillets and slicing them into strips after roasting. Place in the middle of a flour tortilla with lettuce and tomatoes, drizzle lime chili cream on top, wrap and run!

Serves 6  

Prep Time 5 minutes,

      plus overnight marinating

Cooking Time 15 minutes

Ingredients:

2 ancho chilies, seeds discarded

1/8 cup apple cider vinegar

2 limes, juiced

1 tablespoon ground cumin

2 garlic cloves, crushed

salt and pepper

30 small chicken drumsticks 

      or the bottom half of the wing

For the Lime Chili Cream

1 cup sour cream

1 lime, zested and juiced

4 sprigs of cilantro, chopped

1 jalapeño, seeds removed and minced finely

salt and freshly ground pepper to taste

Procedure:

1  Blend the chilies with the cider vinegar and lime juice to form a thick paste. Mix in ground cumin, garlic cloves and salt and pepper then toss in chicken drumsticks until well combined. Marinate for 1 hour or overnight.

2  Roast in a 400˚F-oven for 15 minutes, until golden and cooked. Serve with the lime chili cream.

3  Make the Lime Chili Cream: Combine all the ingredients and allow to rest in the refrigerator for 1 to 2 hours before serving to incorporate flavors.

Braised Oriental Chicken

Preparing dinner but still want to catch your fave TV show? With this dish, you can! Prep and fry for 15 minutes then leave it on the stove to simmer for a succulent, flavorsome chicken.

Serves 2 to 3  

Prep Time 5 minutes  

Cooking Time 40 minutes

Ingredients:

3 tablespoons vegetable oil

700 grams chicken pieces 

    (drumstick, thigh, breast, and wing)

For the sauce

1 cup water

2 1/2 tablespoons soy sauce

1 1/2 tablespoons sugar

1/2 tablespoon cooking wine

1 piece star anise

2 tablespoons green onions, 

      cut into 1-inch pieces

1 bay leaf

1/2 tablespoon cornstarch, 

      dissolved in 1 tablespoon water

black pepper to taste

8 leaves bok choy

1/4 cup leeks, green part sliced diagonally

Procedure:

1  Heat oil in a large frying pan. Sear the chicken pieces until brown on all sides. Set aside.

2  In a medium stockpot or casserole, combine all the ingredients for the sauce except for the cornstarch, pepper, bok choy, and leeks. Bring to a boil. Add the chicken and cook, covered, over medium heat for 30 minutes or until chicken is fully cooked and tender.

3  Transfer the chicken to a serving dish. Add the dissolved cornstarch to the sauce and let it thicken. Season with pepper. Add the bok choy leaves and leeks. Mix well. Pour sauce over the chicken. Serve with steamed rice.

Spanish-Style Chicken Rice

Inspired by Spanish flavors—paella, chorizo, and saffron Once you put all the ingredients into the pan, all you have to do is wait for the rice to cook. The bright bursts of color add a wow factor, instantly making it look grand and elegant on your dinner table. 

Serves 4 to 6  

Prep Time 15 minutes  

Cooking Time 30 to 40 minutes

Ingredients:

2 pieces chicken breast, deboned

salt and pepper, to taste

1/4 cup all-purpose flour

1  1/2 tablespoons olive oil

1 onion, minced

3 garlic cloves, minced

1/2 piece red bell pepper, cored and 

      chopped finely (about 1/2 cup)

1/2 piece green bell pepper,  

      cored and chopped finely (about 1/2 cup)

1 piece chorizo Pamplona, quartered and

      sliced 1/4-inch-thick thick

pinch of saffron

1 1/2 cups Arborio rice, washed once

6 cups low-sodium chicken broth

1 cup frozen peas

lemon slices for garnish (optional)

Procedure:

1   Slice each chicken breast into two pieces. pat chicken dry with a paper towel. Season with salt and pepper. Dredge in flour and shake off excess. Pan-fry in a nonstick pan with olive oil until both sides are golden brown. Set aside. 

2  In the same pan, sauté onions until softened. add garlic, bell peppers, chorizo, and saffron. Season with salt and pepper to taste. Cook for 5 minutes. Add rice, stirring to coat each piece in oil.

3  Add broth, scraping any brown bits at the bottom of the pan. Place pan-fried chicken breast pieces on top of the rice mixture. Cover and cook over low heat until rice is cooked and chicken is well done.

4  Transfer chicken to a plate then mix in green peas with rice. Cook for 2 more minutes. Season with salt and pepper to taste.

5  To serve, place a generous portion of rice on a plate. Top with lemon slices, if desired. Serve with a piece of chicken on the side.

Ingredient tip:  Prepare this recipe using saffron and arborio rice when you really want to impress guests! Sometimes using the best ingredients is what it takes to get four-star approval.

CREAMY CHICKEN LUMPIA

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4-6


Ingredients:

2 tbsp cooking oil
1/3 cup minced onions
250g chicken breast, minced
1 8g MAGGI MAGIC SARAP
1 tsp curry powder
1 tbsp brown sugar
1 cup grated quick-melting cheese
¼ cup NESTLÉ ALL Purpose Cream10 pcs lumpia wrapper, cut in half
cooking oil for deep frying

For salsa, combine all ingredients and mix well:
1 cup minced tomatoes
½ cup minced onions
1 tbsp minced kinchay
1 tbsp lemon juice
1 tsp sugar





Procedure:
1. Heat oil and sauté onions until limp.
2. Add chicken and cook until it changes color (about 8 mins).
3. Season with MAGGI Magic Sarap, curry powder and brown sugar. Add cheese and NESTLE All Purpose Cream. Remove from heat and let cool.
4. Place about 1 tsp of chicken mixture on a lumpia wapper. Roll and seal edges well.
5. Deep fry and drain well using paper towels. Serve with salsa on the side.


Nutritional Content:
Calories:
Carbohydrates (g):
Protein (g):
Fats (g):

CHICKEN AND VEGETABLE STICKY RICE

 
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Servings: 6-8

Ingredients:

2 tbsp cooking oil
2 tbsp chopped garlic
1 medium onion sliced
¼ kg. chicken, cut into small pieces
10 pieces okra, cut into ½ inch rounds
3 pieces saging na saba,, cut into small cube
2 11g MAGGI MYSABAW, Chicken
1 tbsp juice of grated luyang dilaw
½ cup malagkit rice, soaked in water for at least 50 minutes
½ cup rice, soaked in water for at least 15 minutes
1 litter water
½ cup NESTLÉ All Purpose Cream

Procedure:

1. Heat cooking oil. Sauté garlic and onion until limp.
2. Stir-in chicken and coo until chicken is white in color. 
3. Add okra and saging na saba. Cook for 3 minutes.
4. Season with MAGGI MYSABAW, Chicken and luyang dilaw juice.
5. Add-in rice then pour in water. 
6. Cook over very low heat until rice is cooked. 
7. Add more water to cook if necessary.
8. When rice is almost done, pour in NESTLÉ All Purpose Cream. 
9. Cook for another 2 minutes or until rice is fully cooked and almost dry. 
10. Wrap in banana leaves for individual servings if desired.

Nutritional Content: Calories: 224  Carbohydrates (g): 31
                               Protein (g): 9  Fats (g): 7 

Good to Know:
This recipe can be considered as a “one dish meal”. It 

has rice, chicken and some vegetables that can help 

provide the body’s nutritional requirements.

Good to Remember:
Malagkit is distinct from other types of rice because binds a 

lot of water, making it more sticky than others.

CHICKEN RICE SPICE

 

Ingredients:

1/2 kg chicken, cut-up
1 piece 11g MAGGI Chicken Broth Cube combined with
1/2 tsp ground pepper
1 1/2 cups all-purpose flour
cooking oil for frying
1 medium onion, diced
2 medium tomatoes, diced
1 tsp curry powder
1 tbsp sugar
1/2 cup water
1 tetrabrick 250ml NESTLE All Purpose Cream
2 cups rice cooked in
1 cup water

Procedure:

1. Dredge chicken in seasoned flour. Fry until golden brown. 

    Set aside. Reserve remaining seasoned flour.
2. In the same pan, saute onions and tomatoes until limp.
3. Add chicken, curry powder, sugar, remaining seasoned flour 

   and water. Cook in medium fire until thick. Cook for 

   five minutes more.
4. Add NESTLE All Purpose Cream and remove from fire. 

   Mold rice in ring mold and arrange chicken at the center.

Nutritional Content:

Calories: 621  Carbohydrates (g): 66  Protein (g): 33   

    Fats (g): 25 

Good to Remember:
    This dish is made of rice, an excellent source of complex 

     carbohydrates and the body's best source of energy.

CHICKEN JAMBALAYA

Ingredients:

2 tbsp cooking oil
2 cloves garlic, minced
1 tsp paprika
1 tsp dried thyme leaves
1 tsp dried oregano
1 tbsp prepared mustard
1 tbsp peanut butter
3/4 cup MAGGI Chili Sauce
1/4 cup tomato sauce
2 tbsp white wine (optional)
1/2 cup water
1-1/2 tbsp butter
3 cloves garlic, minced
1 small onion, minced
2 pieces celery stalks, cut 1 inch diagonally
1 pc red bell pepper, cut into cubes
2 chicken breasts, boned and cut into cubes
1 piece 11g MAGGI Chicken Broth Cube dissolved in
1 cup water
1 pc chorizo Bilbao, cut 1 cm. thick diagonally
2 tbsp white wine (optional)
1 cup malagkit rice, washed
1 cup plain rice, washed
1 piece 11g MAGGI Chicken Broth Cube dissolved in
3 cups water
6 pcs chicken liver, sliced
6 pcs chicken gizzard, quartered
3/4 cup sliced button mushrooms

Procedure:

1. Heat oil and saute garlic until golden brown. 

    Stir in remaining ingredients for sauce and simmer for 

    about 5 min. Set aside and prepare topping.

2. Melt butter, saute garlic, onions, celery, peppers and 

    chicken. Pour in broth and simmer for about 10 min. 

    Add chorizo, wine and 1/4 cup of the prepared sauce. 

    Simmer another 5 min.

3. Combine malagkit and plain rice. Cook in broth, then mix 

    in liver, gizzard, mushrooms and the remaining sauce. Pack 

    rice in an oven-proof dish or shallow pan and top with the 

    chicken mixture. Bake for about 15 min. Serve hot.

Nutritional Content:

Calories: 437  Carbohydrates (g): 57  Protein (g): 25  Fats (g): 12

QUICK HAINANESE CHICKEN

Ingredients:

1 k tender chicken

Rub:
1 tbsp grated ginger
2 tsp garlic crushed
2 8g MAGGI MAGIC SARAP
8 cups water to submerge chicken
sesame oil
coriander sprigs
cucumber halved lengthwise and thinly sliced crosswise

Sauce Mix Ingredients:
MAGGI Savor, Classic
2 tbsp finely grated ginger root mixed with
minced spring onions
MAGGI Chili Sauce

Soup:
4 cups cooking broth
1 11g MAGGI Chicken Broth Cube
salt and pepper
1 tbso garlic, fried

Procedure:

1. Rub chicken with a mixture of ginger, garlic, and MAGGI

   Magic Sarap. Let stand for 30 minutes.

2. Bring water to boil and plunge chicken (holding by the

   feet with a pair of tongs) for 30 seconds, then pull out and let drip. Repeat this procedure 3 to 4 times until dripping liquid is clear of blood.

   (Ensure that the cooking liquid is boiling before each plunge).

   After the last plunge, simmer chicken for about 10 minutes.
3. Remove chicken from broth and rinse with tap water to stop

   the cooking and tighten the skin. (Reserve the cooking broth

   to cook rice and as base for broth). Drain and rub chicken

   with sesame oil. Cut chicken into serving pieces; serve

   immediately while warm on a bed of cucumber and coriander

   sprigs. Serve with soup, rice and sauces.
4. Mix your own sauce using one or a combination of sauce

   ingredients.
5. To prepare the soup, let the cooking broth boil with MAGGI

   Chicken Broth Cube; season to taste with salt and pepper.

   Sprinkle with fried garlic and more chopped spring onions

   just before serving. Serve with rice cooked in broth.

Good to Remember:
Get your fill of proteins from healthful source like chicken

   and fish. This good eating habit, complemented with

   exercise, help keep a healthy, lean body.

QUAIL EGGS WITH CHICKEN AND CHICHARO

Ingredients:

2 tbsp cooking oil
2 tsp minced ginger
2 tsp minced garlic
1/4 cup minced onion
2 pcs chicken breast fillet, sliced thinly
1 sachet 8g MAGGI MAGIC SARAP
1/4 tsp black pepper
2 pcs red and green bell peppers, cubed
1 cup snow peas, blanched
12 quail eggs, cooked
Sauce: Combine -
2 tbsp MAGGI Oyster Sauce
1/2 cup water
2 tsp MAGGI MAGIC SARAP
1/3 cup NESTLE All Purpose Cream
2 tsp cornstarch
black pepper

Procedure:

1. Heat oil and saute ginger and garlic until golden.  

    Stir in the onions and saute until limp.
2.  Add chicken.  Season with MAGGI MAGIC SARAP and 

    black pepper.  Cook chicken until no longer pink.
3.  Stir in the bell peppers and the snow peas.  

    Saute for 30 seconds.  Add in the cooked quail eggs.
4.  Pour in prepared sauce and simmer until sauce is 

    thickened.  Serve with rice.

PROVENCALE CHICKEN STEW

Ingredients:

3/4 kg chicken, cut-up
2 tbsp flour combined with
salt to taste
1/2 tsp dried oregano
2 tbsp corn oil
1 medium onion, diced
1 medium zucchini, cubed
2 medium tomatoes, diced
2 tbsp lemon juice
1 tbsp grated lemon peel
1 pc 11g MAGGI Chicken Broth Cube
1/4 cup basil leaves sliced
1 tbsp MAGGI Savor

Procedure:

1. Dust chicken with seasoned flour then fry in oil.
2. Remove chicken from pan and saute onion, zucchini, 

    and tomatoes. Stir in lemon juice, lemon peel, 

    MAGGI Chicken Broth Cube, 1/2 cup water and chicken.
3. Simmer covered for 5 minutes. Stir in basil leaves and 

    MAGGI Savor and cook another 5 minutes.

SOUTHERN FRIED CHICKEN

Ingredients:

1 whole chicken cut into serving portions
2 sachets 8g MAGGI MAGIC SARAP
1/2 cup NESTLE Fresh Milk
1/2 cup flour

1 cup cooking oil

Gravy:
2 tbsp chicken drippings
3 tbsp flour
1/2 cup NESTLE Fresh Milk
1 pc 11g MAGGI Chicken Broth Cube dissolved in
1/2 cup hot water
salt and pepper to taste 

Procedure:

1.  Rub chicken with MAGGI MAGIC SARAP and set aside to

     marinate.
2.  Dip in milk, dredge with flour and pan-fry in hot oil.  

     Drain on paper towels.
3.  For the gravy:  In the same pan, leave around 2 tbsp of 

     oil.  Stir in flour and cook until brown but not burnt.
4.  Slowly stir in the milk and the broth.  Cook stirring c

     onstantly until thick.  Season to taste.
5.  Serve gravy with cooked chicken.

Good to Remember:
Serve chicken with a fresh salad or vegetable dish for a 

     well-balanced meal.   

TANGY SKINLESS CHICKEN BREAST

Ingredients:

Marinade:
1 tub 125g NESTLÉ Creamy Yogurt - Natural
2 tbsp lemon juice
1/4 tsp cayenne powder
1 tbsp minced garlic
1 1/2 tbsp ground coriander
1 tbsp minced ginger
1 sachet 8g MAGGI MAGIC SARAP

1/4 kg chicken breast fillet

Dressing:
1 tsp kinchay or wansuy chopped
1/3 cup NESTLE Sour Cream
1 tbsp minced onion
2 tbsp water
1 tsp MAGGI MAGIC SARAP

 

Procedure:

1. Prepare marinade by combining yogurt, lemon juice, 

    cayenne powder, garlic, ground coriander, ginger, and 

    MAGGI MAGIC SARAP. Mix well.
2. Marinate chicken breasts in the mixture for about 30 minutes.
3. In a small bowl, combine kinchay or wansuy, sour cream, 

    onion, and water and mix well. Set aside.
4. After marinating wrap each chicken breast in foil, then grill 

    for about 15 minutes or until chicken is done.
5. Unwrap chicken and serve with prepared dressing.

Good to Know:

Not all yogurts in the market have live microorganisms.  

     To help you make the right choice, always look for the 

     Live Microorganisms sseal.  This way you are sure that you 

     are getting all the benefits of real yogurt in every cup.