- 2 tbsp olive oil
- 1 chicken (2 lbs) cut into serving pieces
- 2 cloves garlic, peeled and crushed
- 1 large onion, diced
- 1 lb ripe tomatoes, diced, or one 14-ounce can whole peeled tomatoes, diced
- 2 bay leaves
- 1 tsp salt or to taste
- 1/2-1 tbsp ground black pepper
- 1 1/2 cups water
- 2 large potatoes, peeled and cubed
- 1 cup pimentos, drained, or 1 red bell pepper, deseeded and diced
Heat the oil in a large saucepan and lightly brown the chicken. Remove the chicken and set aside. Add the garlic and stir fry until golden brown, then stir fry the onion until translucent. Return the chicken to the saucepan, add the tomatoes, bay leaves, salt, pepper and water, and simmer over low heat for 20 minutes.
Add the potatoes and simmer for 15 minutes, then add the pimentos and simmer for another 5 minutes. Remove from the heat and serve immediately.
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I remember feeling very special as a child when my mother packed the meat filled buns in my lunch. My classmates were fascinated by the fluffy white snowballs that made their peanut butter and jelly sandwiches wither in comparison. Found everywhere from dim sum restaurants to roadside stalls, siopao is the perfect example of how China’s vast influence as integrated into everyday Filipino cuisine. The steamed buns are made with a yeast dough that can be filled with any variation of meats, poultry, fish, or vegetables to make the perfect portable snack or light meal. I recommend that any filling you use be fully cooked before forming the siopao. The final steaming of the buns is relatively short and meant only to coat the dough and heat the stuff center.
Yield: makes 10 Siopao
Dough 2 1/2 tablespoons sugar 1 1/4 cups warm water. 2 1/4 teaspoons dried yeast, equivalent to one yeast packet. 2 tablespoons olive oil 3/2 cups all-purpose flour
1 teaspoon salt
Chicken Curry Filling 1 tablespoon olive oil one clove garlic, minced one small tomato, diced two green onions (scallions), finely chopped 1 teaspoon yellow curry paste or 1 1/2 teaspoons curry powder. 1/2 pound chicken breasts, skinned and diced 1/2 cup coconut milk 1/4 cup chicken stock 1 teaspoon soy sauce 1 teaspoon shrimp paste. 1 teaspoon freshly squeezed lime juice. 2 tablespoons chopped fresh coriander leaves (cilantro)
dash of freshly ground black pepper
in a small bowl, mix together the sugar, warm water, and yeast. Allow the yeast activator 5 min.. The yeast should bubble and become foamy. Add the oil to the yeast mixture and set aside.
Combine the flour and salt in a large bowl and stir to combine. Pour the yeast mixture over the flour and mix together with a spoon until the dough comes together. Turn the dough out onto a lightly floured surface and knead the dough 5 to 6 min. until smooth. Lightly oil the bowl and replace the dough in the center. Cover the bowl with plastic wrap or a towel and allow the dough to rest and rise in a warm place for two hours.
Prepare the filling:
heat the olive oil in a medium skillet over medium heat. Add the garlic, tomato and green onions (scallions). Cook and stir for 2 min. until the tomato softens. Add the curry paste, chicken, coconut milk, chicken stock, soy sauce, and shrimp paste. Cover and simmer 8 to 10 min. until the chicken is fully cup. Remove the cover and cook over high heat 5 to 6 min. until the sauce thickens.
Remove from the heat and stir in lime juice, fresh coriander leaves (cilantro), and pepper. Cool the filling for 5 min. before filling the binds.
Form the siopao:
uncover the dough and punch it down. Turn it out onto a lightly floured surface and roll the dough into a foot-long log. Divide the dough into 10 pieces. Lightly cover the unused portions of dough until you are ready to use them so that they do not become dry. Take a portion of dough and using the palm of your hand. Press it into a 6 inch circle approximately 1/4 inch thick. Place 2 tablespoons of filling in the center of the dough, drawing up the sides of the circle together at the top of the blind. Pinch and twist the top to securely seal in the filling. Place the bun seam side down on a 3″ x 3″ square of wax or parchment paper. Continuing this process with remaining binds.
Cook the siopao:
Arrange the buns in a steamer and steam for 12 to 15 min. until the buns of expanded in the centers are warm.
1 chicken (1 kilo) 1 can liver spread or 1 cup lechon sauce 1 small can tomato sauce 3-4 pcs. sweet whole pickles (sliced slanting by, 1/4′ thick) 1/4 cup pickle sauce 2 bell pepper (red & green, strips) 3 onions (quartered) 4 Frankfurters or sausage (sliced slantingly, 1/4″ thick 1/2 head garlic, minced 1/4 cup vinegar 2 tbsp. soy sauce 1 tsp. salt
1 tsp. ground pepper
Clean chicken, cut into small serving pieces. marinate in vinegar, soy sauce, salt, pepper, and garlic. Let stand for 1-2 hours. Drain. Fry until a little brown.Put back fried chicken into vinegar mixture, add tomato sauce, pickles, pickle liquid, onions. Cover. When it starts boiling, lower heat and simmer until chicken is tender. Add the rest of the ingredients, Thicken sauce with liver spread or prepared lechon sauce. Cook for another 10 minutes.
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