Filipino Recipes

Paella is a traditional Spanish dish with the combination of rice, saffron, onion, garlic, meat variants (such as chicken and/or seafood), peas, and other vegetables cooked in a shallow pan.

Cooking Information:

• Estimated Time: 1 hour

Ingredients

• 1 kilo chicken, cut into small pieces
• 1/4 kilo chicken giblets & liver
• 2 cans tomato sauce
• 2 large onions, chopped
• 1/2 head garlic, minced
• 1 piece laurel (bay leaf)
• 2 red and green bell peppers, strips
• 1/2 kilo mussels
• 3-4 crabs, cooked and quartered)
• 1 cup sweet green peas
• 2 chorizo de bilbao, sliced diagonally
• 1 teaspoon pimento powder
• 1 tablespoon vetsin
• salt to taste
• 1 hard-cooked egg
• 3 cups rice
• 4-5 cups water

Procedure:

• Sauté garlic, half-chopped onions until wilted. Add chicken, stir until light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover and cook until almost done. Add the pimento, stir to blend with the sauce.
• Add peppers, mussels, shrimps, peas, chorizo bilbao, and crabs and boil for 10 minutes. Set aside.
• Sauté another half of onions in oil, in a kawali or big wok. Add 1 can tomato sauce, water, and rice wash then stir into blend. When it boils, cover and place the lower heat into medium temperature and continue cooking until rice is cooked.
• When done, toss the rice with fork to make it fluffy and add 3/4 part of cooked mixture to rice then increase heat. Cook until dries. Place in a big plate, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

Cooking Information:

• Estimated Time: 1 hour

Ingredients:

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

Procedure:

• Pan fry potatoes. Set aside.
• In the same pan, fry chicken pieces and until slight medium brown.
• Add garlic and onion. Sauté for a few minutes until soft.
• Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
• 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.
• Add milk and stir occasionally. Cook for another 7 minutes.
• Remove from heat. Serve hot.