Ingredients

1 kg chicken thighs
4 slices sweet ham
1 pc chorizo bilbao, cut diagonally
1 medium cabbage, sliced into 4-6 wedges
2 medium sized potatoes, cut into quarters
6 saba bananas, sliced diagonally and fried
2 tbsps cooking oil
1 clove garlic, minced
1 chopped onion
1 750g spaghetti sauce
2 cans garbanzos
salt and pepper to taste (optional)

Cooking Procedure

In a large sauce pan, boil chicken and simmer until tender. Add in the ham and chorizos. Remove meat from sauce pan and use meat stock to boil potatoes and cabbage. In hot oil, saute garlic, onion and spaghetti sauce. Add meat and just enough broth to cover. Add garbanzos, fried bananas and other cooked vegetables. Simmer for 5 minutes or until vegetables are done. Add seasonings if desired. Arranged in a serving dish, with the meat on one side, the vegetables on the other.

Ingredients

1/4 kg chicken breast deboned
1 can (439 g) DEL MONTE Fresh Cut Pineapple Tidbits,drained (reserve syrup)
1 pc medium red apple, diced and soaked in 1/4 cup pineapple syrup
2 cups cooked rice
2 stalks celery, thinly sliced diagonally
1/4 cup roasted peanuts or cashew nuts, coarsely chopped
50 g singkamas, diced
3/4 cup mayonnaise
1/4 tsp iodized fine salt
1/8 tsp pepper
1 tsp curry powder (optional)

Procedure

1. Simmer chicken in remaining pineapple syrup with 1/4 tsp iodized finesalt (or 1/4 tbsp iodized rock salt) for 7 minutes. Drain and dice chicken.Set aside.
2. Drain apple.Combine with remaining ingredients. Mix well then chill.

Here’s another adobo recipe for you to enjoy:

Ingredients
2 1/2 to 3 pound Chicken, cut into serving pieces
3/4 cup White vinegar
1/4 cup Soy sauce
1/2 Onion, thinly sliced
4-6 cloves Garlic, crushed
1-2 Bay leaf
6-8 Peppercorns
1 teaspoon Salt
1 cup Water
1/4 cup Oil

Procedure
1. For a tasty marinade, add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl.Refrigerate for 1-4 hours.
2. Put the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out.
3. Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and sauté the chicken pieces to brown them. Remove from heat and set aside.
4. Bring the sauce to a boil over medium flame and cook until somewhat reduced and thickened.
5. Toss the browned chicken pieces with the reduced sauce and serve with steaming hot rice.

Ingredients
1 tbsp butter
1 med. onion, chopped
100g chicken breast fillet, cubed
1 cup canned chick peas, skinned
½ cup shitake mushroom
1 stalk celery, chopped
1 ½ cup Nesvita Pro-weight Management dissolved in 1 liter water
2- 11g Maggi Chicken Broth cubes
Salt and pepper to taste
1 medium red bell pepper

Procedure
1. Heat butter, sauté onion. Stir in chicken and cook until chicken is done.
2. Add chick peas. Cook for 2 minutes. Stir in mushroom and celery.
3. Pour in Nesvita and simmer. Season with Maggi Chicken Broth Cube, salt and pepper.
4. Garnish with bell pepper before serving. Serve hot.

If you’re looking for a merienda recipe, try this great-tasting chicken empanaditas (chicken turnovers) recipe.

Ingredients

3 tablespoons chopped onion
3 tablespoons butter
1 3/4 cups shredded, cooked chicken meat
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Cooking Procedure

1. In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside. This is very important!
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
4. On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
5. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
6. Place the empanaditas on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.