CHICKEN ASADO RECIPES

TOP 20 FILIPINO CHICKEN RECIPES - PINOY RECIPE AT IBA PA

Top 20 Filipino Chicken Recipes - Pinoy Recipe at iba pa image

Top 20 Filipino Chicken Recipes - Why should you try out Filipino Chicken recipes? Aside from the flavorful aroma, it brings out the best in your chicken.

Provided by Ed Joven

Ingredients

POLLO ASADO RECIPE | REE DRUMMOND | FOOD NETWORK

Pollo Asado Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 3 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 16 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves)
1/4 cup lemon juice (save the juiced fruit)
1/4 cup lime juice (save the juiced fruit)
1 teaspoon salt
1 teaspoon black pepper
4 whole garlic cloves, peeled and smashed
16 whole chicken legs
2 whole onions, peeled and quartered
32 soft taco-size flour tortillas
Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa

Steps:

In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

More about "chicken asado recipes"

POLLO ASADO RECIPE | REE DRUMMOND | FOOD NETWORK

From foodnetwork.com
Reviews 3.8
Total Time 3 hours 0 minutes
Category main-dish
Cuisine mexican

Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

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POLLO ASADO RECIPE | BON APPéTIT

If you can't find naranja agria (sour orange), no worries! You'll still achieve this Nicaraguan grilled chicken's signature tang with orange and lime juice.
From bonappetit.com
Reviews 4.8

Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill); oil grate. Remove chicken from marinade, letting any excess marinade drip back into bag or container. Season chicken lightly with salt. Grill chicken, skin side up, over direct heat until lightly charred, about 5 minutes. Turn over and grill until skin is lightly charred, about 5 minutes. Turn skin side up and move to cooler part of grill. Cover and grill until an instant-read thermometer inserted into the thickest part of thighs registers 165°, about 1 hour. (If the chicken has reached temperature but needs a bit more color, return to hotter part of grill and grill over direct heat until darker, checking every minute or so.) Transfer chicken to a cutting board and let rest 10 minutes before carving. Serve with lime wedges for squeezing over.

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ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES

This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.
From jamieoliver.com
Total Time 3 hours 15 minutes
Calories 298 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
6. Get your meat out of the fridge and up to room temperature before you cook it.
7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

See details

ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
6. Get your meat out of the fridge and up to room temperature before you cook it.
7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

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Total Time 6 hours
Cuisine american

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This chicken, which is the brainchild of my aunt Sonia, is legendary among our cousins. Until recently, though, no one knew what, exactly, went into it. Whenever my aunt would make it on a family vacation, she’d disappear for a half-hour and reemerge with a Ziploc bag filled with the marinade and the chicken breasts. No one (not even her only daughter, Isha) was allowed to know the contents. The marinating chicken would smell so good, I’d legitimately have thoughts about eating it raw, carpaccio-style (which is disgusting, I know!). Well, folks, I am here to tell you that, after much negotiation, I have finally pried that chicken recipe out of Sonia’s hands. Both the marinade and the cooking method (low and sort of slow) feel ingenious to me, and the payoff is huge: Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
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Reviews 4
Total Time 35 minutes
Cuisine american, indian
Calories 460 per serving

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This is the easiest and tastiest fish you'll serve. Even finicky eaters who think they don't like fish will love it because it lacks a fishy taste and is beautiful and flakey. —Kim Russell, North Wales, Pennsylvania
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 168 calories per serving

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