Chicken Pochero

A warm and hearty dish that the whole family will love coming home to

This dish provides vitamin A that helps improve vision and keeps the immune system healthy. It also has niacin that helps enzymes work properly in your body.

Ingredients:

1/2 kilo chicken, (preferably wings section) cut into serving pieces
1/2 piece cabbage, quartered
1 bunch Pechay
1 medium sized potato, cubed
2 large plantain(saba) banana or 1 large plantain banana, sliced
1 large tomato, diced
1 medium sized onion, diced
2 tbsp whole pepper corn
2 tbsp fish sauce
200 grams tomato sauce

Instructions:

Heat oil in a frying pan and stir-fry the potato and banana until golden brown then set aside.
Sauté the garlic, onion, and tomato
Add the Chicken and cook for 5 minutes
Add the fish sauce, tomato sauce, and whole pepper corn and mix well
Add the water then simmer until the chicken meat is tender
Add the fried banana, and potato and simmer for 5 minutes
Add the cabbage and simmer for 3 minutes
Add the pechay then turn off the heat.
Cover the pot for 3 minutes to cook the pechay.
Serve hot with steamed rice.

Tip: Separate the stalks and leaves of the pechay. The stalks will cook longer than the leaves. Add the stalks first. When cooked, add the leaves and let the residual heat cook the leaves.

Chicken Teriyaki

What makes a teriyaki dish distinct is the sauce that perfectly glazes the broiled or grilled meat. The flavors rely mostly on the sauce since it binds all the delicious flavors in the dish.

Teriyaki is a fusion of the words “teri,” which means “shiny,” and “yaki,” which means “grilled”. Hence, an authentic teriyaki dish must have that shiny glaze which can be achieved by using the right ingredients.

Ingredients:
1/2 kg chicken thigh fillet
2 Tbsp all-purpose flour

Marinade :
1 Tbsp soy sauce
1/4 tsp grated ginger
2 Tbsp rice wine
1/2 Tbsp brown sugar

Sauce :
4 Tbsp brown sugar
1/4 cup Kikkoman Teriyaki Marinade and Sauce with Roasted Garlic
1/4 tsp sesame oil
2 tsp toasted sesame seeds (optional)
1-1/2 Tbsp hot water

Cooking Procedure:
1. Combine marinade. Marinate chicken in the mixture overnight in the refrigerator. Drain meat. Sprinkle chicken with flour.
2. Heat ¼ cup oil, fry chicken until cooked on both sides. Set aside.
3. Combine sauce ingredients. Stir. Pour over chicken.

Makes 4-5 servings

Cheesy Chicken Afritada

Creamy Chicken Parmigiana

Ingredients
350 g Chicken Breast Fillet
1/8 tsp Black Pepper
1/8 tsp Salt
1 tbsp Garlic (minced)
2 Tbsps Milk
1/4 cup breadcrumbs
1 Tbsp butter or margarine
2 tbsp cooking oil
2 sprigs Parsley
1 pouch (200 grams) Del Monte Carbonara Sauce (chopped)

Cooking Procedure:

1. Sprinkle chicken with fine salt and pepper. Rub the garlic. Soak in milk and 2 Tbsps of DEL MONTE Carbonara Sauce for 5 minutes.
2. Drain chicken, reserve milk mixture. Roll chicken pieces in bread crumbs.
3. Heat butter in pan with oil. Brown chicken slices on both sides until cooked. Set aside.
4. In the same pan, pour remaining DEL MONTE Carbonara Sauce and reserved milk mixture. Cover and simmer for 3 minutes.
5. Arrange chicken slices on top of sauce just before serving. Sprinkle with parsley. Serve with rice or pasta.

Makes 5 servings.

Pine-Chicken Burgers with Ketchup Sauce

For Burger
650 grams Ground Chicken Meat
1/2 cup Breadcrumbs
2 tsps Salt
3/4 tsp Black Pepper
1/2 cup Onion (chopped)
3 stalks Green Onions (chopped)
2/3 cup Carrot (grated)

For the sauce
2 Tbsps Mayonnaise
2 reserved pineapple syrup
Salt (to taste)
2 cans (227 grams each) Del Monte Crushed Pineapple (drained(reserve syrup), for burger)
1/4 cup Del Monte Original Blend Ketchup

Cooking Procedure:
For the Burger: Combine all ingredients. Mix well and form into patties at 1/4 cup each. Pan-grill or pan-fry in oil until cooked. Serve with sauce.

For the Ketchup-Mayo Sauce: Mix all ingredients. Season with salt to taste.

Makes 8 servings.

Chicken Carrot Spaghetti

Adding chicken meat and grated carrots gives this simple spaghetti dish added texture.

Ingredients
1 tbsp Garlic (minced)
3 tbsp Onion (chopped)
90 grams Chicken Meat (diced)
1 1/2 cups Carrot (coarsely grated)
2 1/2 tbsps Water
to taste Salt
1/4 cup Cheese (optional)
175 grams Del Monte Spaghetti (cooked)
1 pouch (250 grams) Del Monte Filipino Style Spaghetti Sauce

Cooking Procedure:
Saute garlic, onion, chicken and carrots. Add DEL MONTE Spaghetti Sauce, water and salt to taste. Simmer fo 5 minutes.

Pour sauce and mix with DEL MONTE Spaghetti. Top with grated cheese, if desired.

Makes 5 servings

Chicken Inasal

This popular Ilonggo dish is loved all over the nation. Dip in a mix of soy sauce, vinegar and calamansi.

Ingredients
1 kg (whole) Chicken Meat (cut into serving pieces)
1 tbsp Garlic (minced)
1 tsp Ginger (minced)
2 stalks Lemon Grass/Tanglad (pounded)
½ tsp Black Pepper
1 tbsp Sinigang Mix Powder
3 tbsp Atsuete Seeds (soaked in 3 tbsp hot water and strained)
2 pouches (115 grams each) Del Monte Pineapple Tidbits

Cooking Procedure:

• Mix all ingredients in a bowl and let stand for at least 4 hours in refigerator.
• Grill or pan-grill until chicken is cooked.

Makes 6 servings

Chicken Balls in Tomato Sauce

This recipe can be paired with either rice or pasta for a rich and satisfying meal.

Ingredients:

For the chicken balls
300 grams Chicken Breast (deboned and meat chopped)
1 square (150 grams) large tokwa (mashed)
1 pc (small) Potato (coarsely grated)
1 pc (medium) Egg
1 pc (medium) Onion (chopped)

For the Sauce
1 pc (medium) sliced onion
1 pc (medium) Carrot
1 pc (150 grams) small sayote, sliced
2 stalks Green Onion, cut into 1” strips
1 pouch (250 grams) tomato Sauce

Cooking Procedure:
Combine ingredients for chicken balls with 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and 1/3 teaspoon pepper. Mix well. Form every tablespoon of mixture into balls. Fry until golden brown. Set aside.

Sauce: Sauté onion. Add carrot, sayote, ½ teaspoon iodized fine salt (or ½ tablespoon iodized rock salt). Cook for 5 minutes while stirring.

Add DEL MONTE Tomato Sauce and 1 cup water. Simmer for another 10 minutes. Add meatballs. Allow to simmer. Top with green onions.

Makes 6 servings

Roast Chicken Burger

Try this healthier alternative to the usual beef burger. Add pineapple slices for some sweetness.

Ingredients

for burger:
2 cups Roasted Chicken Meat (chopped)
1/4 cup Onion (chopped)
1 tbsp Garlic (minced)
1 tbsp Prepared Yellow Mustard
1/4 cup Celery (chopped)
1/4 cup Green Onion (chopped)
1 pc Egg 
1/2 cup All-Purpose Flour 
Salt and pepper (to taste)
 1/4 cup Breadcrumbs 

Cooking Oil (for frying)
8 pcs Hamburger Buns
1 cup Lettuce Leaves
1/4 cup Sour Cream
1/2 cup Tomatoes (sliced thinly into rings)
3/4 cup Cucumber (sliced)
1 can (432 grams) sliced pineapple (drained)

Cooking Procedure:
Combine ingredients for burger except breadcrumbs. Mix well. Portion mixture into 50g (1/4 cup) patties. Roll in breadcrumbs . Put on a tray. Fry until brown on both sides.

Pile each burger bun with a layer of lettuce, sour cream, patty, tomato, cucumber and sliced pineapple. Serve.

Makes 9 servings

Chicken Satay

Try these delicious chicken skewers for a wonderfully sweet and nutty dish.

Ingredients
1 tbsp Cooking Oil
1/2 tbsp Atsuete Seeds
1/2 grams Chicken Breast Fillet (sliced into small pieces)
1/2 tsp Salt
1/4 tsp Black Pepper
1 tbsp Peanut Butter
1/2 tbsp Brown Sugar
3/4 cup Cucumber (cut into cubes)
2 pc Shallots (sliced)
10 pcs Chicken Skewers

For sauce
2 tbsp Evaporated Milk )
2 tsps Water
1 cloves Garlic (minced)
1 tsp Soy Sauce
1/2 tbsp Brown Sugar
1 (pouch 50g) Kare-Kare Mix

Cooking Procedure:
Saute atsuete in oil for 2 minutes. Set aside.

Combine chicken and Kare-Kare Mix, peanut butter, brown sugar, salt ,pepper, and atsuete oil. Marinate at least 3 hours or overnight in the refrigerator.

Toss cucumbers and shallots together.

Thread chicken into skewers. Set aside marinade. Charcoal-grill or pan-grill until cooked on both sides. Serve with sauce and cucumber-onion mixture.


Sauce: Dissolve left over marinade in water. Add remaining ingredients. Simmer until thick.

Makes 10 servings

Chicken Finger Surprise

Amaze your kids when you prepare this flaky and crispy chicken fingers with soft and pillowy marshmallows as their snack.

Ingredients
1 grams Chicken Breast Fillet (cut into strips)
1 pc Egg (beaten)
1 cup Japanese Breadcrumbs (or regular breadcrumbs)
Cooking Oil (for deep frying)
1 pack Marshmallow (cut the same size as the chicken breast)
½ cup Sour Cream
1 pouch (200 grams) Del Monte Cheese Magic Sauce

Cooking Procedure:
Mix chicken, egg and half of DEL MONTE Cheese Magic Sauce. Dredge each piece of chicken in breadcrumbs. Deep-fry until golden brown.

Cut marshmallow the same size as chicken. Place on bowl and serve with remaining cheese sauce and sour cream on the side.

Makes 8 servings

Pine-Chicken Tinola

INGREDIENTS:
½ kg chicken, cut-up
2 cloves garlic, crushed
1 pc medium onion, sliced
1 tbsp sliced ginger, pounded
1½ tbsp patis
100 g green papaya, sliced
115 g Pineapple Tidbits, drained (reserve syrup)
½ cup sili leaves

PROCEDURE:

1. Boil first 5 ingredients with pineapple syrup and 1½ cups of water for 20 minutes.

2. Add papaya and simmer for another 10 minutes or until papaya is tender. Add pineapple tidbits and sili leaves. Simmer once.

Makes 6 servings. :)

Pineapple Afritada

INGREDIENTS:

4 cloves garlic, crushed
1 pc medium onion, chopped
400 g chicken, cut up
2 pc small potato, cut into chunks
1 pc small carrot, cut into chunks
⅓ cup green peas, cooked or frozen
100 g baguio beans, sliced
1 pc small red bell pepper, cut into strips
1 can (227 g) Pineapple Chunks
1 pouch (200 g) Tomato Sauce

PROCEDURE:

1. Sauté garlic, onion and chicken. Add pineapple syrup, 1 teaspoon iodized fine salt (or 1 tablespoon iodized rock salt) and ¼ teaspoon pepper. Simmer for 15 minutes or until meat is tender.

2. Add potatoes and carrot. Cover and Simmer for 10 minutes. Add green peas, baguio beans, bell pepper, Pineapple Chunks with syrup and Tomato Sauce. Cook for another 10 minutes.

Makes 6 servings. :)

Chicken Adobo with Pineapple

Give chicken adobo a slightly sweet upgrade with pineapple tidbits.INGREDIENTS:

400 g chicken, cut into serving portions
1 pouch (115 g) DEL MONTE Pineapple Tidbits, drained (reserve syrup)
6 cloves garlic, crushed and fried to brown

MARINADE:

3 cloves garlic, crushed
1-½ tbsp DEL MONTE Red Cane Vinegar
1 tbsp soy sauce
¼ tsp peppercorn, crushed
Reserved pineapple syrup

PROCEDURE:

1. Marinate chicken for 30 minutes. Drain and reserve marinade.
2. Fry chicken in oil until golden brown.
3. Combine chicken with marinade then simmer until chicken is tender. Season with sugar to taste. Add DEL MONTE Pineapple Tidbits. Top with fried garlic.





Makes 4 servings. :)

Grilled Chicken Drumsticks