From Bacolod
Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor.
Colored With Lipstick
The key ingredient is annatto or achiote powder. This spice from the “lipstick tree” colors the chicken orange-red and is very popular in Latin and Filipino cooking.
The Inasal Culinary Spice Kit includes the following spices:
Annatto, lemongrass, lemon peel, ginger
Chili Vinegar Dipping Sauce
Optionally, add a chili vinegar dipping sauce made with fresh or dried chilies:
1 cup vinegar
1 small onion, finely chopped
2 cloves garlic, grated
1-2 fresh red chilis, finely sliced, or red chili flakes to taste
1 tbsp agave syrup or sugar
salt & pepper to taste
In a BOWL, mix all ingredients.
Cover and set aside in the fridge for 1-3 days.
Pickled Vegetables
Instead or in addition to the tomato mango salad try this typical Filipino side of pickled vegetables.
Ingredients
Pickling Sauce
2 tbsp white vinegar
2 tbsp sugar
1-2 tsp soy sauce or tamari or fish sauce
Vegetables & Spices
1 English cucumber, thinly sliced
1 orange or red bell pepper, cut into thin strips
1 shallot or small onion
1-2 cloves garlic, thinly sliced
1/4 inch ginger, thinly sliced
1 tsp lemongrass powder or 1/2 tsp lemon zest
Directions
Pickling Sauce
In a small POT, heat 2 tbsp water and the vinegar. Add sugar and cook over low heat until the sugar is completely dissolved.
Let cool. Mix in soy sauce or fish sauce to taste.
Finish
In a JAR, add all vegetables and spices.
Fill with the pickling sauce until all ingredients are covered.
Store
Cover and set aside in the fridge for 1-3 days.
Filipino Chicken Inasal
Ingredients
- 1.25 lb chicken tenders, thighs, or breast cut into 1-inch pieces
- 2-3 lime or lemon for juice
- soy sauce or tamari
- oil
- salt & pepper
For the Marinade
- 2 cloves garlic peeled, crushed
- 2 tbsp sugar brown or white
- 3 tbsp vinegar white
- 2 tbsp vegetable oil
For the Salad
- 2 mango ripe but firm, diced
- 3 medium tomatoes diced
Suggested Sides
- Jasmine rice ,
- chili vinegar dipping sauce see notes
- pickled vegetables see notes
Inasal Culinary Spice Kit
- Annatto, lemongrass, ginger, lime peel
Instructions
Marinade
- Season chicken with salt & pepper to taste.
- In a BOWL, mix Inasal spices with the ingredients for the marinade and 2 tbsp lime juice.
- Add chicken. Mix well. Cover.
- Let marinate in the fridge for 3-24 hours.
Frying
- In a PAN, heat 2 tbsp oil over medium-high heat.
- Fry the chicken pieces on both sides until they are cooked.
- Take chicken out. Cover. Let rest 5 minutes.
Salad*
- In a BOWL, mix 1 tbsp lime juice, 1 tbsp soy sauce, and 1 tbsp oil.
- Add mango and tomatoes. Mix well.
- Season with salt & pepper and sugar (opt.) to taste.
Serve
- Serve the chicken with your preferred sides.
- Enjoy!
Notes
- Substitute chicken with sirloin beef or pork tenderloin or cutlets.
- Optional: Add a chili vinegar dipping sauce or pickled vegetables (go to recipes).