Pinoy foods by Rosebud Benitez. Recipes inspired by Filipino home cooking. Undiscovered unique cuisines you never thought existed in South East Asia menu.
Cider Peach Chicken
- 1 medium onion, thinly sliced, about 2 cups
- 2 cloves garlic, minced
- 1½ tsps. chopped fresh rosemary [or 1/2 tsp. dried rosemary, crushed]
- salt, optional
- 2 Tbsps. cider vinegar
- 4 boneless, skinless chicken breast halves, about 1 1/2lb., rinsed and patted dry
- 2 can (15oz.each) Del Monte® Lite Sliced Cling Peaches, drained
- ? tsp. dried red pepper flakes, optional
- Heat a large skillet over medium-high heat; spray with non-stick cooking spray. Cook onion 4 minutes or until golden brown; stir in garlic and cook 15 seconds, stirring constantly.
- Push onion to one side of skillet and add chicken; cook 2 minutes, then turn chicken. Arrange onion around chicken and top with peach slices.
- Sprinkle with rosemary; cover, reduce to medium-low and cook 5 minutes. Turn chicken and season lightly with salt, if desired, and cook 5 to 6 minutes or until chicken is no longer pink inside.
- Remove chicken and cover to keep warm. Gently stir in vinegar and red pepper flakes, if desired, into peach mixture.
- Increase heat to medium-high; bring to a boil and cook 2 to 3 minutes or until most of the liquid has evaporated.
- Spoon equal amounts of peach mixture over chicken breasts. Serve with rice pilaf, if desired.
Buttermilk Fried Chicken
- 1 whole chicken, cut into 10 pieces
- (2 thighs, 2 drums, 2 wings and 4 breast pieces)
- 2 cups buttermilk
- 1-cup flour
- Salt and pepper to taste
- 2 cups vegetable shortening
- Put chicken pieces into a large bowl or a zipper plastic bag and pour in buttermilk, salt and pepper.
- Massage milk into the chicken pieces and place in the refrigerator to marinate for several hours or, ideally, overnight.
- Fit a paper lunch bag into a second bag, so that there is a double layer of paper.
- Add flour, salt and pepper.
- Drain chicken pieces well and add 2 at a time to the bag of flour.
- Shake well and rest on a rack until all the chicken pieces are well coated with flour.
- Melt shortening in a large, straight-sided skillet and heat to 360 degrees.
- Add the chicken pieces and fry them on one side until golden and crispy.
- If you have a lid for the pan, use it while the first side cooks but remove it once you flip the pieces or they will get soggy.
- Using tongs, turn the chicken and cook on the other side until golden and cooked through, approximately 20 minutes in total.
- Drain well on paper towels.
- Bake for 12 minutes.