Its the weekend once again and this is the only time I am able to cook (or experiment) for my family. The original recipe I found in the Yummy mag (Aug 2010 issue) actually used prawns but since I do not have prawns in my fridge, I have to improvise to what i have. I also don't have chili garlic sauce for the spice so I have to use paprika and siling haba to spice it up... the finish product is this..
Ingredients:
1 kilo Chicken (adobo cut)
1/2 cup chopped Garlic
1/2 tsp Spanish Paprika
1/4 cup butter
1/4 cup extra virgin olive oil
1 8gram sachet of real knorr sarap seasoning
1/2 tsp sugar
2 pcs siling haba sliced
Heat 1/4 cup butter and 1/4 cup extra virgin olive oil in a pan. Add 1/2 cup chopped garlic and 1/2 tsp Spanish Paprika, saute until fragrant. Add 1 kilo Chicken (adobo cut) cook until chicken is done. About 8- 10 minutes add 1 8gram sachet of real knorr sarap seasoning and 1/2 tsp sugar and 2 pcs siling haba sliced. Cook for 3 more minutes. Remove the chicken from the pan and topped with the toasted garlic and olive oil.
Bon Appetit!
xoxo.
Ingredients:
1 kilo Chicken (adobo cut)
1/2 cup chopped Garlic
1/2 tsp Spanish Paprika
1/4 cup butter
1/4 cup extra virgin olive oil
1 8gram sachet of real knorr sarap seasoning
1/2 tsp sugar
2 pcs siling haba sliced
Heat 1/4 cup butter and 1/4 cup extra virgin olive oil in a pan. Add 1/2 cup chopped garlic and 1/2 tsp Spanish Paprika, saute until fragrant. Add 1 kilo Chicken (adobo cut) cook until chicken is done. About 8- 10 minutes add 1 8gram sachet of real knorr sarap seasoning and 1/2 tsp sugar and 2 pcs siling haba sliced. Cook for 3 more minutes. Remove the chicken from the pan and topped with the toasted garlic and olive oil.
Bon Appetit!
xoxo.
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