Filipino Chicken Casserole

I would normally use spareribs in this dish but lately we've been trying to lose weight so I opted to use Chicken. Of course spareribs and pork belly taste good because I am used to it and well..who would not want a pork dish. Filipinos love to eat pork dishes, its a fact. But hey, chicken is great too aside from the fact that its healthier. Anyway, this casserole is simple because there's few ingredients and cooking wise, the process is also easy. This is  one classic dish that we all love and in fact I shared it with my friends before and they all love it. Yeah, the secret... is the soda, yeah Sprite Baby!! Now, its no longer a secret. Have fun cooking and eating!!!

Printable Recipe
Filipino Chicken Casserole

Ingredients:

1 kg whole chicken or any chicken parts parts of  your preference

2 cups sprite or 7-UP

2 garlic bulbs crushed

1-2 pcs siling labuyo or 1/2 to 1 tsp chili flakes

3 tbsp calamansi juice

1/2 cup ketchup

1/2 cup soysauce

1/4 tsp ground black pepper

1 cup water

1/4 cup flour dissolved in 1/4 cup water

Direction:

In a bowl, mix the ingredient above, except the flour  and marinate for at least 30 minutes.

Then transfer to a saucepan, add 1 cup of water and start with medium fire.

Once it  reach to a boiling point, put the fire in a simmering mode.

Cook for at least an hour. Add the flour mixture when necessary.

Serve and Enjoy!

Note: You can also use pork, I suggest use spareribs or belly.

Seriously??? yeah, I have had it for breakfast, for lunch and dinner! My only excuse is that..oh well I'm having brown rice anyway. I know ..I know.. its dreadful.. don't give me that look.. LOL! Anyway, have a great week to all.

In case you are wondering what does Calamansi look like, above is the photo. I am sure many of you have seen it, you just don't know what that is. Allow me to share the role of calamansi in the our food culture:

Calamondin also known as calamansi, is an economically-important citrus hybrid predominantly cultivated in the Philippines.  It is native to the Philippines and surrounding areas in southern China, Taiwan, Borneo, and Sulawesi. Calamondin is ubiquitous in traditional Filipino cuisine. It is used in various condiments, beverages, dishes, marinades, and preserves. Calamondin is also used as ingredients in the cuisines of Malaysia and Indonesia. Calamondin is a citrofortunella, an intergeneric hybrid between a member of the genus Citrus (in this case probably the mandarin orange) and the kumquat. it was formerly considered as belonging to a separate genus Fortunella. The name "calamondin" is the anglicized form of Tagalog kalamunding.  Other common names of calamondin include: calamansi (or kalamansi), calamonding (or kalamunding), calamondin orange, calamandarin, golden lime, Philippine lime, Panama orange, Chinese orange, musk orange, bitter-sweets and acid orange. Calamondin is widely cultivated in the Philippines, where it is called kalamansî ([kɐlɐmɐnˈsɪʔ], also spelled calamansi) or kalamunding by the Tagalog, Kapampangan and Pangasinan people; and limonsito or simuyaw [sɪˈmujɐw] by the Visayans. In Malaysia it is known as limau kasturi. Calamondin also grows in the northern parts of Indonesia and southern China. It is available year-round in the Philippines and is usually seen in its unripened green state. When left to ripen it turns a tangerine orange.

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