Pinoy Chicken Barbecue with Yellow Fried Rice and Atchara
Pinoy Chicken Barbecue with Yellow Fried Rice and Atchara. Aristocrat Restaurant is popular for their chicken barbecue served with Java rice, back then chicken barbecue was the favorite chicken dish of most Pinoy before the coming of breaded crispy fried chicken of KFC and Jolibee. I myself still have ordered it whenever we have a chance to dine at Aristocrat. Just about a year ago Jolibee has also come out with their own version of chicken barbecue as an alternative choice for their fried chicken. Today as part of my 2010 Celebration’s Recipe I would like to share my own similar version of chicken barbecue.
There is nothing especial with the marinating ingredients, you already might be familiar with the marinating ingredients, the only changes is the use of garlic powder instead of the usual crushed garlic which I have been using on my other chicken barbeque recipe and other similar barbecue recipes. The secret for a good barbecue though is to make sure that the meat is marinated properly inside out. To achieve it, the chicken has to be slit, deep to the bones at several locations including exposing the bones on the inside of the chicken legs similar to my chicken inasal. Exposing the bones will also result uniform cooking. This way the chicken is properly cooked all the way to the bones. We want our barbecue moist and not dried out, some tend to grill their meat longer at low heat hoping that it will be cooked to the bones but this procedure only dry out the meat and most of the time the barbecue end up with blood still present at the bones. Therefore we want to grill the chicken as fast as possible with the right temperature to retain the juiciness on the meat. The final resultant color of the chicken barbeque is also important , to have a vibrant red color of the grilled chicken, use a separate basting sauce made up of banana ketchup, soy sauce and oil instead of the common practice of using the leftover marinade.
Did you know that the yellow rice, which they call Java rice served with chicken barbecue is just ordinary cooked rice using atchuete and/or ketchup (some uses artificial food coloring). It is nothing to do with the rice from Java Indonesia or the nasi kuning (yellow rice) which uses turmeric for the yellow tint of the rice. For the yellow rice that comes with my chicken barbecue, I innovate a little further, it is actually your usual sinangag with ham (bacon is also good substitute). I added some turmeric and ketchup to give the fried rice yellow and red color combination.
The dish is also served with atchara but a lot of us who are overseas may not have seen papaya atchara for ages. As a substitute I have also included in the post a recipe of an Easy Atchara made up of readily available ingredients wherever you might be.
Here are the recipes of our dish for today Pinoy Chicken Barbecue with Yellow Fried Rice and Atchara.
Pinoy Chicken Barbecue
Ingredients:
1 kilo chicken legs with thigh (about 2 to 3 pieces)
For the marinade:
3/4 cup sprite
1/2 cup dark soy sauce
2 tbsp. garlic powder
2 tbsp. Worchester sauce
1 tbsp. sugar
juice from 1 lemon
salt and pepper
For basting:
1/2 cup banana ketchup
1/4 cooking oil
1/4 cup dark soy sauce
Cooking procedure:
Cut the chicken leg from the inside to expose the bones along the length of the leg and thigh. Make a diagonal slit deep to the bones at the leg and thigh. Place the chicken in a container with a lid. Mix in the marinating ingredients, replace lid and place in the refrigerator. Let marinate for at least four hours or overnight until ready to cook.
To grill arrange the chicken on the grill/rack on a pre-heated oven. Oven-grill the chicken for 30 to 45 minutes at 350áµ’F to 375áµ’F. In the meantime mix together the basting ingredients and baste the chicken in 2 to 3 times in between and on the final 2-3 minutes of grilling. Serve with Pinoy yellow fried rice and achara.
Pinoy Yellow Fried Rice
Ingredients:
4-6 cups leftover cooked rice, crumbled
1/2 head garlic, crushed
1 tsp. banana ketchup
1/2 tsp. turmeric powder
1/2 cup diced ham
salt to taste
cooking oil
Cooking procedure:
In a large wok stirfry garlic until color start to turn light brown, reserve half of the fried garlic for garnishing. Add in the diced ham and stir cook for 1 to 2 minutes. Add in the leftover rice and stir cook for 2 to 3 minutes. Add in the ketchup, turmeric powder and season with salt and pepper to taste. Continue to stir cook for another 5 to 8 minutes. To serve mould the fried rice in a bowl and flip over in a platter and garnish with the reserved fried garlic.
Easy Atchara
Ingredients:
1 small (250g) bottle sweet gherkins (pickles), grated, reserve syrup
1 small size carrot, grated
1 small size onion thinly sliced
1 small size red bell pepper, cut into thin strips
1 small size green bell pepper, cut into thin strips
1/2 thumb size ginger, finely grated
Method:
Mix all the ingredients and let stand for at least 10 to 15 minutes before serving.
Other Grilled Inihaw Recipes;
Oven Grilled Liempo, Pinoy Barbecue Style
Inihaw na Liempo, Pork Belly BBQ
Pinoy Pork Barbecue on Stick
Country Style Pork Ribs, Pinoy Style
Baby Back Ribs, Pinoy Style
Pinoy Baked BBQ Pork Ribs
Grilled Pork Chop Pinoy Barbecue Style
Pork Barbecue, Pork Barbeque
Grilled Pork Loin
Grilled Pork Belly
Inihaw na Baboy
Grilled Tagaytay Beef T-Bone Steak with Mushroom Sauce
Chicken Inasal, Mama Sita’s Inasal
Chicken Barbecue, Chicken Barbeque
Chicken Inasal, Bacolod Chicken Inasal
Inihaw na Manok, Grilled Chicken
There is nothing especial with the marinating ingredients, you already might be familiar with the marinating ingredients, the only changes is the use of garlic powder instead of the usual crushed garlic which I have been using on my other chicken barbeque recipe and other similar barbecue recipes. The secret for a good barbecue though is to make sure that the meat is marinated properly inside out. To achieve it, the chicken has to be slit, deep to the bones at several locations including exposing the bones on the inside of the chicken legs similar to my chicken inasal. Exposing the bones will also result uniform cooking. This way the chicken is properly cooked all the way to the bones. We want our barbecue moist and not dried out, some tend to grill their meat longer at low heat hoping that it will be cooked to the bones but this procedure only dry out the meat and most of the time the barbecue end up with blood still present at the bones. Therefore we want to grill the chicken as fast as possible with the right temperature to retain the juiciness on the meat. The final resultant color of the chicken barbeque is also important , to have a vibrant red color of the grilled chicken, use a separate basting sauce made up of banana ketchup, soy sauce and oil instead of the common practice of using the leftover marinade.
Did you know that the yellow rice, which they call Java rice served with chicken barbecue is just ordinary cooked rice using atchuete and/or ketchup (some uses artificial food coloring). It is nothing to do with the rice from Java Indonesia or the nasi kuning (yellow rice) which uses turmeric for the yellow tint of the rice. For the yellow rice that comes with my chicken barbecue, I innovate a little further, it is actually your usual sinangag with ham (bacon is also good substitute). I added some turmeric and ketchup to give the fried rice yellow and red color combination.
The dish is also served with atchara but a lot of us who are overseas may not have seen papaya atchara for ages. As a substitute I have also included in the post a recipe of an Easy Atchara made up of readily available ingredients wherever you might be.
Here are the recipes of our dish for today Pinoy Chicken Barbecue with Yellow Fried Rice and Atchara.
Pinoy Chicken Barbecue
Ingredients:
1 kilo chicken legs with thigh (about 2 to 3 pieces)
For the marinade:
3/4 cup sprite
1/2 cup dark soy sauce
2 tbsp. garlic powder
2 tbsp. Worchester sauce
1 tbsp. sugar
juice from 1 lemon
salt and pepper
For basting:
1/2 cup banana ketchup
1/4 cooking oil
1/4 cup dark soy sauce
Cooking procedure:
Cut the chicken leg from the inside to expose the bones along the length of the leg and thigh. Make a diagonal slit deep to the bones at the leg and thigh. Place the chicken in a container with a lid. Mix in the marinating ingredients, replace lid and place in the refrigerator. Let marinate for at least four hours or overnight until ready to cook.
To grill arrange the chicken on the grill/rack on a pre-heated oven. Oven-grill the chicken for 30 to 45 minutes at 350áµ’F to 375áµ’F. In the meantime mix together the basting ingredients and baste the chicken in 2 to 3 times in between and on the final 2-3 minutes of grilling. Serve with Pinoy yellow fried rice and achara.
Pinoy Yellow Fried Rice
Ingredients:
4-6 cups leftover cooked rice, crumbled
1/2 head garlic, crushed
1 tsp. banana ketchup
1/2 tsp. turmeric powder
1/2 cup diced ham
salt to taste
cooking oil
Cooking procedure:
In a large wok stirfry garlic until color start to turn light brown, reserve half of the fried garlic for garnishing. Add in the diced ham and stir cook for 1 to 2 minutes. Add in the leftover rice and stir cook for 2 to 3 minutes. Add in the ketchup, turmeric powder and season with salt and pepper to taste. Continue to stir cook for another 5 to 8 minutes. To serve mould the fried rice in a bowl and flip over in a platter and garnish with the reserved fried garlic.
Easy Atchara
Ingredients:
1 small (250g) bottle sweet gherkins (pickles), grated, reserve syrup
1 small size carrot, grated
1 small size onion thinly sliced
1 small size red bell pepper, cut into thin strips
1 small size green bell pepper, cut into thin strips
1/2 thumb size ginger, finely grated
Method:
Mix all the ingredients and let stand for at least 10 to 15 minutes before serving.
Other Grilled Inihaw Recipes;
Oven Grilled Liempo, Pinoy Barbecue Style
Inihaw na Liempo, Pork Belly BBQ
Pinoy Pork Barbecue on Stick
Country Style Pork Ribs, Pinoy Style
Baby Back Ribs, Pinoy Style
Pinoy Baked BBQ Pork Ribs
Grilled Pork Chop Pinoy Barbecue Style
Pork Barbecue, Pork Barbeque
Grilled Pork Loin
Grilled Pork Belly
Inihaw na Baboy
Grilled Tagaytay Beef T-Bone Steak with Mushroom Sauce
Chicken Inasal, Mama Sita’s Inasal
Chicken Barbecue, Chicken Barbeque
Chicken Inasal, Bacolod Chicken Inasal
Inihaw na Manok, Grilled Chicken
Comments
Post a Comment
Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.
Don't forget to write your name...