PIGS-CHICKEN FEET RECIPE

PIGS-CHICKEN FEET Recipe

Ingredients

• • 2 cups salted black beans
• • 1 bay leaf
• • 2 pounds pigs feet
• * 2 pounds chicken feet
• • 1 cup white vinegar
• • 1 4-5 pound stewing fowl, cut into serving pieces
• • 3 garlic heads, crushed
• • 1 small piece star anise
• • 4 cups water
• • 1/2 cup brown sugar
• • 1 cinnamon stick
• • 1 tablespoon oregano

METHOD

1. Mash beans with vinegar and brown sugar and place, with the chicken, pigs feet and water, in a large pot.
2. Boil until chicken and pigs feet are tender (a pressure cooker may be used).
3. Add garlic and spices to stock. Simmer until thick. Serves 4 to 6.

FILIPINO CHICKEN CURRY RECIPE

Filipino Chicken Curry Recipe

Ingredients

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk

METHOD or Cooking Procedure

1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

CHICKEN ADOBO IN COCONUT MILK RECIPE

Chicken Adobo in Coconut Milk Recipe

Ingredients

• 1 3-pound chicken, cut in serving pieces
• 1 tablespoon brown sugar (optional)
• 1 teaspoon freshly ground black pepper
• 2 bay leaves (optional)
• 1/2 cup soy sauce
• patis or salt to taste
• 1 tablespoon peppercorns
• 6 tablespoons finely minced garlic
• 1-1/2 cups apple cider vinegar
• 1 12-ounce can coconut milk

METHOD

1. Combine all ingredients in a saucepan and marinate for two hours.
2. Boil mixture till chicken is tender.
3. Separate sauce from chicken and broil chicken till brown.
4. Reduce the sauce over moderate heat to half and pour over chicken.
5. Serves 4 to 6.

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