CHICKEN AFRITADA
Cooking oil, as needed
1 kg chicken thigh
1 kg chicken leg (drumstick)
½ kg potatoes, peeled and cut into chunks
2 pcs carrots, peeled and cut into chunks
2-3 pcs red bell peppers, seeded and cut into chunks
¼ kilo frozen peas
¼ cup minced garlic
2 red onions, finely chopped
¼ cup tomato paste
1 chicken broth cube
Splash of soy sauce
Splash of fish sauce
2 cups tomato sauce
Splash of vinegar
Water, as needed
Salt, black pepper, sugar, to taste
CHICKEN CORDON BLEU PASTA
¼ cup butter
2 tablespoons minced garlic
1 red onion, finely chopped
½ kilo chicken breast fillet, cut into cubes
250 grams sweet ham, cut into cubes
½ cup sweet pickles, coarsely chopped
1 pc chicken broth cube
750 ml cream (all-purpose, or cooking cream)
Pinch of paprika powder
Pasta water, as needed
500 grams cheese, coarsely grated
500 grams pasta of your choice, cooked until al dente
80 grams butter
¼ cup chopped parsley leaves
1 teaspoon garlic granules
1 pc chicken broth cube
2 cups panko (Japanese breadcrumbs)
Pinch of Paprika
AIR-FRYER CHICKEN BBQ
1 kg chicken thigh, skin on
¼ cup soy sauce
¼ cup oyster sauce
¼ cup calamansi juice
½ cup brown sugar
1 teaspoon black pepper
1 teaspoon salt
120 grams peanut butter (smooth)
2 tablespoons banana catsup
Java rice:
2 cups uncooked rice
3 cups water
2 teaspoons turmeric powder
2 tablespoons banana catsup
100 grams frozen peas
1 pc red bell pepper, seeded and finely chopped
45 grams butter