Recipe of Speedy Filipino-style braised chicken


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Filipino-style braised chicken
Filipino-style braised chicken

Before you jump to Filipino-style braised chicken recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs Inside the Kitchen.

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A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you’re in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are lots of little things that you can do to save energy, and also save money, in the kitchen alone. Eco-friendly living is not that tough. A lot of it truly is basically making use of common sense.

We hope you got benefit from reading it, now let’s go back to filipino-style braised chicken recipe. To cook filipino-style braised chicken you only need 8 ingredients and 5 steps. Here is how you do that.

The ingredients needed to prepare Filipino-style braised chicken:
  1. Take 4 chicken thighs, bone-in and skin-on
  2. Provide 1 medium onion, chopped
  3. Prepare 4 cloves garlic, chopped
  4. You need 2 tbsp fish sauce
  5. You need 1 cup passata (or crushed tomatoes)
  6. Use 1 cup chicken stock
  7. Prepare Maggi liquid seasoning
  8. Take 1 cup frozen peas
Steps to make Filipino-style braised chicken:
  1. Season the chicken with salt and pepper. Add a splash of veg oil to a medium pan on medium-high heat and brown the chicken, about 3 to 4 minutes per side. Remove the chicken to a plate and drain all but a few tablespoons of oil from the pan.
  2. Add the onions to the pan and sweat them for 1 minute. Add the garlic and sweat another minute.
  3. Turn your stove exhaust to high (trust me on this) and add the fish sauce to the pan. Add the passata and chicken stock and turn the heat down to medium-low.
  4. Return the chicken to the pan. Add 6 to 8 dashes of Maggi and cover. Let simmer 35 to 40 minutes, turning the thighs over every few minutes.
  5. Remove the cover and add the peas. Let simmer for a minute more, then serve over rice.

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