Asado De Carajay is a Spanish cuisine but it has been adopted by most Filipino cooks. I first tried this recipe during my hubby’s birthday last April 06, 2011. I wanted something new to serve up during the dinner and it was mostly liked, that even my Aunt from the US asked for the recipe.
1 kilo whole chicken, cut into 8 to 10 pieces
150 grams red onions, chopped
4 tablespoons soy sauce
1 piece laurel leaf
3 tablespoons cooking oil
1 cup water
200 grams cream in can
200 grams canned button mushrooms, drained and sliced
1 cube chicken bouillon (optional)
1/2 teaspoon ground black pepper
1 Marinate chicken in onions, soy sauce, and laurel leaf for 1 hour. When ready, place cooking oil in a thick pot and fry marinated pieces until golden brown but not fully cooked. Set aside.
2 Add water and leftover marinade to the pot and boil over low moderate fire. When chicken pieces are tender and cooked, add cream and mushrooms. Add a cube of chicken bouillon. Simmer for 10 minutes or until the sauce thickens slightly. Serve warm.
150 grams red onions, chopped
4 tablespoons soy sauce
1 piece laurel leaf
3 tablespoons cooking oil
1 cup water
200 grams cream in can
200 grams canned button mushrooms, drained and sliced
1 cube chicken bouillon (optional)
1/2 teaspoon ground black pepper
1 Marinate chicken in onions, soy sauce, and laurel leaf for 1 hour. When ready, place cooking oil in a thick pot and fry marinated pieces until golden brown but not fully cooked. Set aside.
2 Add water and leftover marinade to the pot and boil over low moderate fire. When chicken pieces are tender and cooked, add cream and mushrooms. Add a cube of chicken bouillon. Simmer for 10 minutes or until the sauce thickens slightly. Serve warm.
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