Filipino Chicken

First and foremost - Cajun Pot Roast? Is very good. My crock pot only took about 8 hours to prepare it, but that wasn’t a big concern for me. I tweaked the rice a little by adding a shot or orange juice to it before it cooked and served it up with a can of corn. The sauce / broth it creates, with the celery, onion, and tomatoes was absolutely delicious.

Secondly, let’s keep things going this week with a n interesting looking chicken recipe.

Filipino Chicken

Serves 4

8 chicken thighs (about 2 pounds)
1 tablespoon cooking oil or olive oil
1/3 cup water
¼ cup white vinegar
¼ cup soy sauce
2 bay leaves
1 teaspoon bottled minced garlic, or 2 cloves garlic, minced
¼ teaspoon pepper
2 tablespoons sliced fresh red chili pepper, or ¼ cup toasted shredded coconut (optional)

Remove skin from chicken: rinse and pat dry with paper towels. In a 10 inch skillet, brown chicken thighs in hot oil on all sides. Drain off fat.

Add water, vinegar, soy sauce, bay leaves, garlic, and pepper to skilled. Stir gently. Bring to boiling and reduce heat. Cover and simmer 30 to 35 minutes, or until chicken is tender and no longer pink. Transfer chicken to platter and keep warm.

Bring liquid in skillet to boiling. Boil uncovered for 3 to 5 minutes or until reduced to about ½ cup. Skim off fat. Remove and discard bay leaves. Drizzle juices over chicken. Sprinkle with sliced chili pepper or coconut if desired.

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes from the Hare

As a serving suggestion, cut up and cook about a pound of fresh broccoli until crisp-tender (I imagine you could use frozen broccoli prepared to package directions as well). Drain. Stir together 1 tablespoon soy sauce, 1 teaspoon sesame seeds, and a sprinkling of sesame oil. Toss this with the hot cooked broccoli.