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Our Chilli-Lime BBQ Chicken Twists in Time to BBQ, the Pinoy Way...

  • Danny Peter Flores
  • Feb 8, 2021
  • 1 min read

Updated: Feb 26, 2021

Pinoy Chilli-Lime Sour Chicken Stew:


Cut 3 lbs chicken breasts and thighs into bite size pieces.

Sautee chicken in oil, garlic, onion, chilli, corriander, pimiento peppers with salt and

black pepper to taste.

Add liquids of l. soy sauce, lime juice, potatoes, stewed tomatoes, chopped carrots and spinach

leaves and green onions and simmer with 2 cans of beef consomme

over low heat for 25-35 minutes.

Serve with cilantro and zest of lime or lemon.

(Optional: add the local Filipino berry fruit called iba for its unique soured piquance, if available

from your local Filipino cnr. store.)



Pinoy Chilli-Lime Chicken BBQ:


Cut 3 lbs chicken breasts and thighs into bite size pieces.

Make a chicken meat rub using the following herbs and spices:

-light soy sauce

-lime juice

(Optional: add a Philippine tree berry fruit pomace called iba,

for a unique piquance, if available from your local Filipino cnr. store.)

-chilli puree deseeded and pureed

-pimiento peppers pureed

-coriander powder

-lemon grass oil essence

-onion powder

-garlic powder

-salt and black pepper to taste


Broil under the grill or better BBQ until medium done brushing with butter intermittently.

Serve by garnishing with cilantro and with the zest of lime or lemon.



 
 
 

Comments

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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