Wednesday, March 13, 2019

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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15 comments:

  1. Thank you for this recipe! I've never heard of calamansi juice, so I Googled it. Is it lemonade?

    ReplyDelete
    Replies
    1. Hello Emily, I added the info in my blog regarding Calamansi. I hope it answer your query. In case Lemon is not available in your area, you can use Lemon but make it 1tbsp only as Lemon is kinda strong. I haven't tried it yet but I will the soonest possible and update my blog. Have a great weekend.

      Delete
  2. Another yummy recipe, MarEliz!

    ReplyDelete
  3. Thank you for sharing at #OverTheMoon. Pinned and shared.

    ReplyDelete
    Replies
    1. Thank you Marilyn, appreciate you for sharing and pinning my dish. Have a lovely week.

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  4. Thank you so much for linking up at Celebrate Your Story link party Mareliz and this recipe looks so good that I can't wait to try it. Thanks again!
    Kari @ Me and My Captain

    ReplyDelete
    Replies
    1. Thank you Kari for the kind words. I hope you can buy Calamansi in your area. Have a great week.

      Delete
  5. This looks amazing! Thanks for sharing at the What's for Dinner party!

    ReplyDelete
    Replies
    1. Thank you Helen, as always, so nice of you to come over. Have lovely week

      Delete
  6. This sounds fabulous! What can I use as a substitute for calamansi juice?

    ReplyDelete
    Replies
    1. Hello Elle, I think you can substitute Lemon, but instead of 3 tbsp make it 1 tbsp only because Lemon is kinda strong. I haven't use Lemon before as Calamansi is available in Singapore. Perhaps I will use Lemon next time. Thank you for drooping by.

      Delete
  7. The sauce looks awesome! I think I would try it with tofu or seitan, too. Thanks for linking up with us at Creatively Crafty #ccbg :)

    ReplyDelete
    Replies
    1. Hello Lydia, the sauce is so rich and delish. Tofu is a welcome idea, I will also try it. Thank you so much for coming over.

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