CHICKEN AFRITADA (CHICKEN STEWED

WITH POTATOES AND BELL PEPPERS)

INGREDIENTS:

2 tbsp cooking oil

3 cups chicken, cut into
serving pieces
1 pouch Mama Sita's
Menudo/Afritada (Meat
Stew) Mix, dissolved in:
1 cup water

1 cup potatoes, cubed, fried

2 pcs red and green bell
pepper, cut into strips
1/2 cup green peas
(optional)

INGREDIENTS:
500 gms chicken breast fillet

2 tbsps garlic, minced

3 tbsps calamansi juice
1/2 tsp worcestershire sauce

1/2 tsp salt

1 tbsp garlic, minced
1/4 tsp salt
2 tsps worcestershire sauce
freshly
ground
black pepper
3 tbsps extra virgin olive oil
1/2
cup
mayonnaise
freshly ground black pepper
1 tbsp parsley, chopped

Sauce:
<< Automated Metric Conversion Calculator >>

<< Automated Metric Conversion Calculator >>

DIRECTIONS:
Stir-fry chicken until golden brown. Pour dissolved Mama Sita's
Menudo/Afritada (Meat Stew) Mix, simmer until tender. Add
hot water if necessary. Add fried potatoes, bell pepper, and
green peas. Simmer for 2 minutes.

DIRECTIONS:
In a bowl, combine salt, garlic, worcestershire sauce, olive oil
and freshly ground black pepper. Marinate chicken for at least
I hour. Pan-grill chicken breast on a thick bottom skillet over
moderate heat until cooked through. Remove from heat and
serve warm with preapred sauce. (Makes 4 servings)
To make sauce: mix all ingredients in a bowl. Chill until ready
to use.

CHICKEN APRITADA
CHICKEN AIOLI

INGREDIENTS:
1/2 kilo chicken pieces

1 cup water

oil
1 tablespoon minced garlic
1/2 cup sliced onions
1/2 cup tomato sauce

1 medium-size red or green

bell pepper, sliced
1/4 kilo potatoes, peeled
and quartered
salt and pepper to taste
1/4 cup bread crumbs

<< Automated Metric Conversion Calculator >>

1 stalk tanglad(lemon grass)

cut into 3" pieces
1 k. chicken, chopped into 12
pieces
3 tbsps. patis (fish sauce) to
taste
dash of white pepper

sili leaves
1 tbsp. spring onion
1 pc. fresh bamboo tube (12
inches, 4 inches in diameter)

<< Automated Metric Conversion Calculator >>

DIRECTIONS:

DIRECTIONS:

Pan-fry chicken in hot oil until it changes color. Set aside. In

the same pan, saut garlic and onions. Add tomato sauce and
water. Simmer for a few minutes then add the chicken. When
slightly tender, add the bell pepper and potatoes. Season to
taste. Cook until chicken and potatoes are tender. Thicken the
sauce with the bread crumbs.

Saute garlic and ginger in hot oil until golden brown. Add onion,
lemon grass and chicken pieces, season with fish sauce and pepper.
Cover and allow flavors to be absorbed for about 8 minutes. Add rice
washing and pandan leaf, cover until meat is tender. Take out meat
and discard all the bones. Put back meat in boiling stock, add buko
water. Continue for 3 minutes. Add buko meat, sili leaves and spring
onions. Place mixture in green bamboo and cover with pandan leaves,
put in preheated oven (350F) for 20 minutes to allow the stew to
absorb the flavor of the fresh bamboo.
For a different flavor, you can put the fresh bamboo in a pot of boiling
water or you can add the young coconut last to bring out more flavor.

CHICKEN BINAKOE
INGREDIENTS:
3 cloves garlic, chopped
1 pc. ginger, pounded
2 tbsps. cooking oil
1 pc. onion, sliced

4 cups rice washing

1 pc. pandan leaf, knotted
1 cup buko, grated
2 cups buko water