Chicken Afritada
Topic: Chicken
I always cooked this recipe when I have no prior plan on what to cook for our dinner because all the necessary ingredients are always available at home daily and it is very easy to prepare also. Moreover, there's no need for me to think what to do with the rice because we like it most when served with plain rice. I like to drizzle the sauce to the rice, I learned that from my hubby and it was really good. Our little Azhfaar likes it also.
When I cooked chicken or any meat, I usually sliced it into small portions, (I think you already noticed that in my previous posts here) because we want the sauce to penetrate deep inside the meat. Sometimes the meat vendors here in Kuwait wondered why I let them sliced it into such a small and they were used of the way Arabs sliced it, very big.

Ingredients:
700 g chicken, sliced into sering portions
1 medium carrot, cubed
2 medium potatoes, cubed
1 green bell pepper, sliced into strips
1/2 cup frozen green peas, thawed
2/3 cup tomato sauce
2 tbsp. soy sauce
2 tbsp. oyster sauce
2 cups chicken broth
1 onion, sliced thinly
3 cloves garlic, crushed
1 thumb-size ginger, crushed
1 tsp. whole peppercorns
3 tbsp. cooking oil
1/2 tsp. sugar
salt and pepper to taste

Directions:
1. Heat oil in a pan, fry the chicken until slightly brown, add garlic, onion and ginger. Stir to mix well.
2. Add potatoes, broth, peppercorns and tomato sauce. Let it boil, lower the heat and simmer until the chicken are done.
3. Add carrots and soy sauce, simmer for 3-4 minutes then add the rest of the ingredients. Adjust the seasoing and cook until done. Serve.

Chicken with Mung Bean Sprouts 2
Topic: Chicken
This dish is different from the Chicken with Mung Bean Sprouts that I posted before, this is the simplier version of it but deliciously different.
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Ingredients:
500 g chicken, sliced into serving portion
2 cups mung bean sprouts
1 medium carrot, julienned
1/2 cup canned mushrooms, sliced
2 leeks, cut into 1 inch length
1 stalk green onions, cut into 1 inch diagonally
2 cloves garlic, minced
1/4 cup light soy sauce
1 tsp. sugar
3 tbsp. sesame seed oil
salt and pepper

Directions:
1. Salt the chicken slices and let stand for 10 minutes.
2. Heat sesame oil in a wok and fry the chicken until brown, add garlic and half of the light soy sauce, cook until the chicken are done.
3. Add carrots, leeks and mushrooms, stir for 4-5 minutes, then add sugar and the remaining light soy sauce. Season with salt and pepper if desired.
4. Add the sprouts and green onions, stir to mix well and cook for 20 seconds. Remove from the wok immediately.

Chicken Stew with Corn on the Cob
Topic: Chicken
I wanted a soupy base meal last night that's why I decided to cook this dish, first I want to cook it into Chicken Sinigang but as usual, my mind changes abruptly. I wanna try something new because that was my first time to cook this kind of dish. I used to add corn on the cob in boiled beef but for chicken, that was my first time. Since my first plan was to cook Sinigang, I decided to make it into a combination of sour, sweet, salty and spicy! Sounds complicated, right? Hehe, anyway the taste was so good. The sweet taste of the corn blended well with the sourness of the lemon juice.

Ingredients:
700 g stewing chicken, sliced
2 pcs. corn on the cob, cut into 4
1 carrot, cubed
2 tbsp. dried lemon grass (Fresh lemon grass taste better, but I was out of stock last night)
juice of 1 lemon
1 onion, sliced
1 ripe tomato, quartered
2 tbsp. crushed ginger
2 long green pepper
1 tsp. sugar
1 tbsp. fish sauce
1/4 tsp. tumeric powder
Water, enough to cover the chicken
salt and pepper to taste

Directions:
1. Combine tumeric powder and chicken, blend well.
2. Combine water, onion, ginger, tomato, long green pepper and lemon grass in a pot, bring to a boil.
3. Add chicken and salt. Simmer until almost done, then add corn and carrots. Bring to a boil, lower the heat and cook until the vegetables are half done.
4. Add the remaining ingredients, adjust the seasoning. When donoe, remove from heat and serve.

Spicy Chicken
Topic: Chicken
If you are looking for saucy hot and spicy chicken, then this is good for you. Try it.

Ingredients:
600 g chicken, sliced into serving portions
1 onion, sliced thinly
3 cloves garlic, crushed
2 tbsp. grated ginger
2 tbsp. tomato ketchup
2 tbsp. hot and spicy banana ketchup
3 tbsp. soy sauce
2 tbsp. oyster sauce
1/2 cup mixed vegetables (carrots and green peas)
1 bell pepper cut into strips
1/3 tsp. black pepper powder
2/3 cup chicken broth
salt and pepper to taste
2 tbsp. cooking oil

Directions:
1. Heat oil in a skillet, fry the chicken until lightly brown. Add the garlic, onion and ginger. Stir for few a minute then add broth. Let it boil until the liquid is reduced.
2. Add the ketchup and the sauces, stir and mix well with the chicken, then add the rest of the ingredients. Cook with occasional stirring until done, about 5-7 minutes. Serve.

Chicken with Black Beans
Topic: Chicken
I like black beans so much since I was in my childhood years, especially when I am eating Aroz Caldo, it is really a good appetizer for me but not for my husband, he never touch it when I served it on our meals separately. When I cooked this dish the other day I added sugar and lime juice on it so that the black beans taste will not be noticed directly, fortunately he ate it when I served it in our dinner, so my technique was indeed successful.


Ingredients:
500 g chicken breast fillets
1 carrot, sliced thinly
1 small head of cauliflower, cut into florets
1 small capsicum, diced
1 onion, quartered
2 cloves garlic, minced
2 tbsp. cooking oil
1/4 cup canned black beans
pepper to taste
1/2 tsp. sugar
1 tbsp. lime juice

Directions:
1. Combine chicken, lime juice and black beans, set aside for 10-20 minutes. Drain chicken and reserved the black beans and liquids.
2. Heat oil in a wok, stir fry the chicken fillets until brown then add garlic. Stir.
3. Add the remaining ingredients and continue cooking until done. Season with salt and pepper.