19/06/2026
One of the easiest meals to make:
𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑷𝒂𝒔𝒕𝒊𝒍 (𝑪𝒉𝒊𝒄𝒌𝒆𝒏 𝑲𝒂𝒈𝒊𝒌𝒊𝒕 𝒘𝒊𝒕𝒉 𝑹𝒊𝒄𝒆)
Here’s how:
1. In a pot, combine 1 butterfly cut chicken breast, 2 tbsp. salt, peppercorns, and bay leaves. Add enough water to cover the chicken and bring to a boil. Simmer for 30 minutes or until the chicken is full-cooked.
2. Remove the chicken from the pot and shred it using two forks. Strain the broth, and discard the peppercorns, bay leaves, and any scum. Let the stock cool completely before refrigerating for future use.
3. In a pan, heat the cooking oil over medium heat. Sauté the 2 bulbs of diced onions and 1 bulb garlic until softened and fragrant.
4. Add the shredded chicken and cook for 2-3 minutes, stirring occasionally.
5. Stir in 1 tbsp. turmeric powder (or annatto powder) and continue sautéing until the chicken is evenly coated and turns a vibrant yellow-orange color.
6. Season with 1 tsp. ground black pepper, 1 tsp. salt, 3-4 tbsp. soy sauce, and 1 tbsp. brown sugar. Mix well until evenly combined.
7. Pour in 2-3 tbsp. vinegar. Do not stir immediately. Allow it to simmer undisturbed until the sharp vinegar aroma has dissipated, about 1-2 minutes.
8. Add 2 chopped red chilies and sauté for another 30 seconds. (I added this last ‘cause I don’t want it to be too spicy)
9. Remove from the heat and serve over warm steamed rice. Traditionally, it’s also wrapped in a banana leaf. For a more complete meal, top it with boiled egg and a few slices of cucumber on the side.
You may find the ingredients in the instructions. This recipe serves 3-4. Most of the measurements are just approximate, as I usually cook by feeling. Feel free to adjust the seasonings and proportions to suit your taste preferences. 🙂
Tip: The reserved chicken stock can be used later as a base for soups or arroz caldo.
