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Friday, January 21, 2011

Pineapple Stuffed Chicken

Roasted chickenImage via Wikipedia
By Juvy S. Iliwiliw


Why do children always love to eat  chicken?

I know you will be probably asking that same question in mind. No matter how it is being cooked, they will always like it. I have observed with my nieces and nephews how they left the plates empty when their rice (staple food of the Filipinos) is matched with chicken. It may be chicken adobo, fried chicken, buttered chicken, chicken barbecue, roasted chicken, it will always be pleasing to their eating senses. How I love to look at them watching and waiting when will the cooking done and how they would grab a piece of it to eat. I can really tell their heavenly experience during meals with chicken dish on the table.

I've read that parents can keep their children at home for long hours if the children feel the love and care that is suppose to surround there. How will the children feel that love and care? Not just let them feel it but show it by cooking delectable and nutritious viands for them but it must be garnished with perfection, flavored with love and prepared with passion. You will not only keep them for hours but will even hang around with you for years.

Here's a must-try duo that can really make the home's lunch or supper worth spending with your family.

PINEAPPLE STUFFED CHICKEN

You will need:


1        pc whole dressed chicken (1-1/4 kg.), drained

For the stuffing


2        tbsp butter
2        pc bread slices, cut into cubes
2        cloves garlic, minced
2        stalks celery, diced
1        can Del Monte Pineapple Chunks (234 g), drained, reserved syrup
1        pc green apple, pared and diced
3        tbsp raisins

For the marinade


2       packs Del Monte Sandosenang Sarap All-In-One Seasoning
         (18 g each)
         Pineapple Syrup

for the sauce


1       can Del Monte Crushed Pineapple (234 g) juice of 1 orange
1       tsp grated ginger
1       tsp honey
2       tsp cornstarch

Here's how:


1. Preheat oven to 350F.

2. Marinate chicken, including inside cavity, for 1 hour in the refrigerator.

3. Saute' bread cubes in butter until toasted. Add garlic and celery. Cook for 2 more minutes. Remove from flame and combine with apple, Del Monte Pineapple Chunks, raisins. Stuff chicken with mixtures. Truss chicken to keep its shape.

4. Place on wire rack of roasting pan and bake for 1 hour and 20 minutes. Brush with butter on the last 5 minutes of baking. Reserve drippings.

5. Combine drippings with sauce ingredients. Simmer until thickened. Serve with chicken.



FIESTA PANDAN SALAD


You will need:


1        pc buko meat shredded, reserve 1 cup buko water
3        pc pandan leaves
6-7    drops green food color
3        tbsp sugar
1        can Del Monte Fiesta Fruit Cocktail (439 g), reserve syrup
2 1/4  tsp unflavored gelatin, dissolved in 2 tbsp fruit cocktail syrup
1/4     cup evaporated milk
3/4     cup all-purpose cream, chilled
1/3     cup sweetened condensed milk
1/2     cup sweetened kaong, drained

Here's how:


1. Combine buko water and pandan leaves in pan. Cover and simmer over low heat for 10 minutes. Remove pandan. Add food color and stir until desired green color is achieved.

2. Add sugar and gelatin then stir until dissolved. Pour into an 8" x 4" pan. Cool. Chill until firm. Cut into cubes. Set aside.

3. Mix buko meat and evaporated milk. Set aside. Mix cream and condensed milk. Combine with Del Monte Fiesta Fruit Cocktail, buko, gelatin and kaong. Chill until ready to serve.
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