Honey BBQ Boneless Chicken

Honey BBQ Boneless Chicken

This is like cooking tocino(fried sweet pork) back home in the Philippines. It is pork or chicken meat marinated in sugar, saltpeter (salitre is a preservative), food coloring, soy sauce and a lot more. They are really good that’s why it became a hit in the Philippines. It is a staple food for breakfast matched with garlic rice and fried egg. However, me, myself, I am not just a fan, sad to say. I can eat a piece or two but would not really crave for it like my husband and my son. Sorry. I’m not sorry…;=) Kidding aside, it is the thought of food coloring and preservative that I am not happy about so I have tried making my own version without too much sugar and the rest I have mentioned above. And I use chicken, since it is known to be more healthier than pork. I have tried it too but the same and better result came out as well. plus it’s a little healthier.

Before you start doing anything else, I recommend reading my tips first, that way, you  might want to follow some tips there that will affect your grocery-buying or the way you will cook and prepare some ingredients. Hope it helps 😉

Prep Time: 20-25 minutes

Cooking Time: 1 hr

Servings: 6-8

Ingredients:

  • 2 lbs boneless chicken thigh or breast (according to your preference)
  • 1/2 cup honey
  • 1/2 cup ketchup(tomato or banana if you prefer sweeter)
  • 2 tbsp lemon juice
  • 1 tsp pink salt
  • 1tsp garlic powder
  • pinch of oregano powder
  • pinch of rosemary powder (better if using the fresh)
  • 2 tbsp soy sauce
  • 1/2 tsp ground black pepper
  • 1/2 tsp smoke liquid flavoring
  • 1 tbsp butter
  • 1/4 cup oil
  • 1 1/2 cup water

Directions:

  • In a bowl, mix honey, ketchup, lemon juice, salt, soy sauce and grnd black pepper
  • Poke chicken with fork for about 2-3 times. Marinate overnight or 2-4 hours is okay if you didn’t have enough time
  • Pour water in frying pan then put chicken including the marinate to be cooked. Boil in medium fire for about 20 minutes then turn over meat and boil for another 15- 20 minutes, or until water disappears then pour little oil and start frying
  • By this time, the meat has been cooked already since you had enough time boiling it. So the trick is you just kind of fry in high heat to burn a little bit
  • Turn off
  • Serve with steam rice and green salad or macaroni salad, or atsara (Pickled green papaya)

Tips:

  • You can double or triple the recipe so you can save it in the freezer for later use.  Should be good until 3-4 months
  • Also good for chicken with bone -in, or pork as well
  • Best paired with atsara, green salad or macaroni salad
  • Make sure to use non-stick pan for cooking. Otherwise, it will be hard to wash after you fry the meat. In case it sticks, pour some water and boil the pan to easily skim out the burnt grease
  • Using fresh Rosemary is just optional, if not powder is fine
  • You can substitute portion of honey if you have nothing available,  to sprite and/or pineapple juice

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)

How to make Chicken Pastel

How to make Chicken Pastel

This dish has a similarity with Chicken pot pie, a North American savory pie favorite, which is usually filled with cream and chicken based mixture, and topped with a savory pastry crust. Most of the time, we don’t make it with the pasty crust though. If you prefer to cook it with the crust, that’s perfectly fine. Once cooked, you can put the dish in an oven-safe bowl and put the dough on top and bake for 20-25 minutes.

Prep Time: 20-25 minutes

Chicken pastel

Cooking time: 1 hour and 15 minutes

Servings: 6-8

Ingredients:

  • 2 tbsp butter or olive oil
  • 1 tsp galic, chopped
  • 1 small onion chopped
  • 1 whole chicken
  • 1 small  carrot, cubes
  • 1 med potato, cubes
  • 1 red bell pepper, diced
  • 1 cup of button mushroom, quartered if too big
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup evaporated milk or all purpose cream will do(i.e. Nestle cream)
  • 1 pc of chorizo cut up in 1/4 inch sizes(slanted)
  • 1 tsp ground black pepper
  • salt and pepper to taste

Directions:

    • Turn on stove to low fire. Put olive oil or butter in the saucepan
    • Sear chicken first. Wait until browned and water dried up.(about 5 mins each side)
    • Then add garlic and onion and sautee. Cook until tender
    • Add chorizo, carrots, and potatoes
    • Pour cream of mushroom w chicken broth in it. Stir a little bit.  Add the milk
    • Allow to simmer for 45 minutes. Stirring every 15 minutes or so
    • Add the mushrooms and bell pepper
    • Season with salt and pepper
    • Let it simmer until vegetables are tender
    • Serve with steam rice

Crust Ingredients:
1. 1 1/4 cups all-purpose flour (spooned and leveled), add a little more for work surface
2. 1 tsp sugar
3. 1/4 tsp fine salt
4. 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
5. 3 to 5 tbsps ice water

Crust Directions:

1. Pour the flour into a mixing bowl with the butter.
2. Mix the butter into the flour.
3. Add salt and water.
4. Mix until dough is formed.
5. Roll out on flat surface. Form the dough into a round shape a little bigger to match the size of your bowl.
6. Put on top of the oven-safe bowl with the dish in it.
7. Prick crust prior to baking for non filled baked pies.
8. Bake at 375 degrees until brown. (20-25 mins)

Tips:
1. Searing the chicken first before sauteeing makes it more flavorful.
2. Butter or olive oil is optional whichever your preference.
3. If you like more spice, feel free to add more ground pepper or cayenne pepper as you wish.
4. Some people plainly use milk or cream all the way. I like to mix it with the cream of mushroom.
5. This is also good eating with bread, roti or any type of bread besides rice.
6. If you prefer to cook it with the crust, that’s perfectly fine and no need to pair it with bread. Once cooked, you can put the dish in an oven-safe bowl and put the dough on top and bake for 20-25 minutes.

Enjoy!

“Cookery is not chemistry. It is an Art. It requires instinct and taste rather than exact measurements”. – Xavier Marcel Boulestin (French Chef)