Archive for Chicken

Arroz Caldo

arroz caldo

Arroz Caldo is one of the popular afternoon snacks or “merienda” in the Philippines.  It is best to serve during rainy season.  I love that it’s a complete meal itself because it has rice with chicken and eggs in one dish.  To make it even special, add some toasted garlic and chopped scallions on top.  You can also sprinkle some fresh ground black pepper, soy sauce, and lemon if desired.  It depends on your preference.

Eventhough puto is best served with either batchoy or dinuguan, I also love to eat it with Arroz Caldo.  Hope you enjoy this recipe!


  • 2 lbs chicken, cut into serving pieces
  • 1 cup uncooked rice
  • 2 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 small onion, sliced thinly
  • 1 tablespoon soy sauce
  • 2 chicken bouillon cubes
  • 2 tablespoons oil
  • 6 cups water
  • hard-boiled eggs
     For the Toppings:
  • fried/toasted garlic
  • chopped scallions
  • ground black pepper
  • soy sauce (optional)
  • lemon (optional)

Cooking Procedure:

  1. Mince 4-5 cloves of garlic.  Fry until toasted or golden brown and set aside to use as toppings.
  2. In a large pot, heat the cooking oil under medium heat, then saute the garlic, onion, and ginger.
  3. Add chicken and cook, stirring constantly, until color turns golden brown. Add soy sauce and continue to cook for a couple minutes.
  4. Add uncooked rice and mix thoroughly until all the ingredients are well combined and rice starts to turn light brown. Make sure to keep stirring to avoid it getting burned.  Add water and bring to a boil, skimming scum that floats to surface.
  5. Add chicken bouillon cubes and stir to dissolve. Lower heat, cover and simmer.  Stir occasionally, until the rice has softened and soup has thickened to desired consistency. Season with salt and pepper to taste.
  6. Transfer on serving bowl. Add hard-boiled egg and garnish with green onions and toasted garlic. Serve hot with black pepper, soy sauce, and lemon on the side.
  7. Enjoy your Arroz Caldo and share with friends and family!

Chicken Sotanghon Guisado

Chicken Sotanghon Guisado is another popular noodle dish in the Philippines.  It is similar to Pancit Bihon or Pancit Canton.  Some people use annato (atsuete) to provide color and also for presentation.  Don’t worry, it will not affect the taste.  I also like to squeeze a few drops of lime or lemon juice on top before I eat.  This just gives extra flavor to the dish.  The scallions are used for toppings but I totally forgot to put some before I took a pic… Maybe I was sooo hungry and couldn’t wait to eat. 🙂


  • 2 cups cooked and shredded chicken (leftover rotisserie will be good too)
  • 1/2 lb (8 oz) sotanghon noodles(vermicelli)
  • 2 tbsp oil
  • 2 cloves garlic, minced
  • 1 medium onions, chopped
  • 1 medium tomato, chopped
  • 3 cups water
  • 1/4 tsp salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 tsp garlic powder
  • 1 1/4 tbsp soy sauce
  • 1/2 cube chicken bouillon(optional)
  • 1/2 cup celery, chopped thinly
  • 2 medium-sized  carrots, julienned
  • 2 cups cabbage, sliced lengthwise
  • 1/2 small red bell pepper, sliced lengthwise
  • chopped scallions for toppings(optional)


Cooking Procedure:

  1. In a large pan or wok, heat oil and brown garlic.
  2. Add onions, cook til soft then add tomatoes. Stir for about a minute.
  3. Add shredded chicken and mix.
  4. Pour water and let it boil.
  5. Once it starts to boil, add salt, pepper, garlic powder, soy sauce and chicken bouillon.
  6. Cover and simmer for about 3-5 minutes.
  7. Add celery and red bell pepper.  Continue to simmer for 5 minutes.
  8. Add cabbage and simmer for about a minute before adding the carrots.  Stir for 4-5 minutes.  Season with more salt and pepper depending on taste.
  9. Push the chicken and vegetables on one side of the pan, then add the sotanghon noddles on the other side.  Coat with broth/sauce and cook til soft.
  10. Mix the noodles with the rest of the ingredients until well combined.
  11. Transfer to a serving plate and top with chopped scallions.
  12. You can squeeze some lemon juice on top before eating(optional).
  13. Enjoy your Chicken Sotanghon Guisado and don’t forget to share!


Filipino Style Chicken Curry

Our family loves dishes with coconut milk.  This Filipino Style Chicken Curry is a dish with coconut milk and curry spices, mixed with vegetables such as potatoes, carrots, and bell pepper.  This is similar to ginataang manok but with a twist.  Enjoy!


  • 1 lb. chicken, cut into serving pieces
  • 2 medium potato, wedge cut
  • 2 medium carrots, sliced
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 1 thumb size ginger, minced
  • 1 small bell pepper
  • 2 Tbsp Curry Powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 2 cups Coconut Milk
  • 2 Tbsp Oil

Cooking Procedure:

  1. In a large pan, heat oil.  Saute garlic, onions, tomatoes, and ginger.
  2. Add chicken and cook until evenly brown.
  3. Add coconut milk and let it boil.  Add the curry powder, salt, pepper, and garlic powder.
  4. Mix thoroughly and let it simmer for 10-15 minutes or until sauce thickens.  Stir occasionally.
  5. Add potatoes and let it cook for about 10 minutes or until tender.
  6. Add bell pepper and simmer for 5 minutes.
  7. Season with salt and pepper according to taste.
  8. Add the carrots.  Mix and let it simmer for 5 more minutes before turning off heat.
  9. Serve warm over white rice.
  10. Enjoy your Filipino style chicken curry and don’t forget to share!

Creamy Chicken Enchilada Casserole

You want a great recipe for your leftover chicken?  Well, here’s something you’re gonna love… the Creamy Chicken Enchilada Casserole!  I usually make this when we have leftover rotisserie chicken, but you can also use your boneless chicken breast.  Just boil and shred the chicken first then you’re good to go!

There are different ways to make chicken enchilada.  Some people prefer red sauce and some likes it with white sauce.  This Creamy Chicken Enchilada Casserole is my favorite.  The cheesy and creamy sauce mixed with green chiles is just superb!  Easy to make too!  I’m sure you will love this recipe.  Enjoy!


  • 3 cups shredded chicken
  • 2 cloves garlic, minced
  • small onion, diced
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1 (10 3/4 ounce) can cream of mushroom 
  • 1 (10 3/4 ounce) can cream of chicken 
  • 1 (4 ounce) can diced green chile (either hot or mild)
  • ounces sour cream
  • 4 ounces cream cheese
  • 1/2 cup water
  • 4-5 slices Velvetta or Kraft American cheese(you can add more if you want)
  • 4 medium flour tortillas
  • 1 cup shredded or grated cheddar cheese for toppings
  • 2 tbsp oil

Cooking Procedure:

  1.  In a large pan, heat oil using medium heat.
  2. Brown the garlic.  Add the onions and cook til soft.
  3. Add the chicken and mix.  Add salt, pepper and garlic powder.  Stir for about 3-4 minutes.  Set aside.
  4. Using the same pan, mix the cream of mushroom, cream of chicken, diced green chiles, sour cream, cream cheese and water.  Keep stirring until all the ingredients are fully mixed.  Simmer on low for 5 minutes.
  5. Add the sauteed chicken and mix thoroughly.  Stir for about 2-3 minutes then turn off heat.  Add salt and pepper if needed.
  6. Prepare your tortillas.  Place chicken sauce inside each one and roll like a burrito.  make sure to leave some sauce for topping.
  7. Arrange the prepared enchiladas, seam side down, in a 9-in x 13-in casserole dish.  Pour the remaining sauce on top and sprinkle some shredded cheese.
  8. Bake, uncovered, at 350°F for 10 minutes.  
  9. Enjoy and don’t forget to share! 🙂IMG_4907



Pulled Chicken Sandwich

This pulled chicken sandwich recipe is moist, flavorful, and easy to make.  You can either cook it in crock pot or stove top.  No matter which way you choose, it’s still gonna be delicious!  You won’t be disappointed.  Best paired with Sweet Hawaiian buns…


  • 4 boneless chicken breasts
  • 3 cloves garlic, minced
  • 1 medium onion, thinly sliced


  •  1 1/2 cup ketchup
  • 1/2 cup bbq sauce
  • 3 tablespoons vinegar
  • 3 tablespoons molasses or brown sugar
  • 1 1/2 tablespoons yellow mustard
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon Tabasco sauce
  • 1 pinch salt

Cooking Procedure:

    Stove top:

  1. In a bowl, mix all the sauce ingredients together.  Set aside.
  2. Heat 2 tablespoons cooking oil in a pot.
  3. Saute the garlic until fragrant, add the onions and cook for about a minute.
  4. Add the chicken breasts and mix for about a minute then pour the prepared sauce.
  5. Cover and cook over low/medium heat for 2-3 hours or until the chicken is tender enough to pull apart.
  6. Check and stir occasionally.
  7. When the chicken is falling apart, take two forks and shred the chicken.  Simmer for another 3-5 minutes.
  8. Serve hot on top of toasted buns.
  9. Share and enjoy!

    Crock pot:

  1. In a pan, lightly brown the garlic then add the onions.  Cook for about a minute then transfer to the crock pot.
  2. Place the chicken on top of the onions and garlic.
  3. Mix the sauce ingredients together and pour on top of the chicken, covering completely.
  4. Cook for 5-6 hours on low setting.
  5. When the chicken is tender and falling apart, take two forks and shred the chicken.
  6. Serve hot on top of toasted buns.
  7. Share this pulled chicken recipe and enjoy!


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