Skip to main content

Simple Chicken Inasal


Whether it comes from you suki fastfood, streetside stall or just simply cooked at home, Chicken Inasal is always a delicious way to eat. 



It also tends to do away with pretentions as you almost and always have to do it "kinamot" (eating with barehands) and diets also go away - unli-rice, please!

So let's make a delicious batch of Chicken Inasal and enjoy every bite of it!



INGREDIENTS
  • 6 pieces chicken parts (legs, drumsticks,etc)
  • 1 head garlic, minced
  • 2 Tbsp ginger, chopped
  • 1 Tbsp. brown sugar
  • 1/2 cup sinamak (Ilonggo-style spiced vinegar) or native vinegar
  • 1/3 cup calamansi juice, adjustable
  • 3 stalks tanglad (white bottom part) julienned
  • 1/2TBsp rock salt, adjust
  • 1 Teaspoon coarsely ground pepper, adjust
  • 1/2 cup margarine or butter
  • 1/4 cup atsuete (annatto seeds) oil
  • Salt and pepper to taste, 



How to Make Chicken Inasal
  1. In a large bowl, create a the marinade usinh garlic, ginger, vinegar, a small amount of sugar, calamansi, tanglad, salt, and pepper. 
  2. Lightly rub the marinade on the chicken and marinate for an hour. (Turn the chicken after 30 minutes for even marinations)
  3. Make the basting sauce by combining margarine/butter and annatto seeds in a saucepan over low to medium heat.
  4. Stir until the margarine melts an becomes deep orange in color.
  5. Season lightly with salt and pepper
  6. Grill the chicken, preferably over charcoal, with skin side down, basting it once in a while. (You can add slits on parts near the bones to ensure thorough cooking)
  7. Serve with rice and sinamak-calamansi-soy sauce dip.



The measurements are just guides in this recipe. You can tweak by adding or subtracting ingredients and by adjusting according to your own taste.



Others add clear soda (7 Up, Sprite) in the marinade in addition to the calamansi. Tou can add chilli peppers too to give a a spicier flavor on top of the spicy sinamak vinegar.

When grilling avoid numerous "turning-over" of the chicken as it may cause the chicken meat to dry up making it tough. 

Enjoy your every own Chicken Inasal!


Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo