Hope you all had a wonderful weekend. It's President's Day here in the US which means no school for the kids. Before I go spend some quality time with my girls, I want to invite you all to check out my guest post at the Exquisite Niche! If you haven't been to this site before, I am very excited to introduce you to it. Gursahiba Anand, a wonderful lady from India started this wonderful blog late last year with the hope of encouraging all those who have the passion for cooking and baking by sharing her own cooking adventures. Just like all women in this world, she wants everything in her house and life to be just exquisite, hence the name of her blog.
I was truly delighted when she invited me to do a guest post for her. Not only did she ask me to share a Filipino recipe, she also let me introduce the Filipino Cuisine to her readers! As you all know, sharing my love of cooking and my county's cuisine has always been my goal, so being able to do this somewhere other than my own blog is really exciting for me!
For my guest post, I prepared a short history of the Philippine Cuisine, and since Gursahiba loves Spanish food, I chose a recipe that resembles a Spanish dish that we Filipinos call Estofadong Manok (Stewed Chicken).
So what are you waiting for??? Head over to Exquisite Niche and get the chance to learn a little more about the Filipino Cuisine and the Spanish inspired recipe that I am sharing with Gursahiba and her readers. While you're there, be sure to give her some blog love either by saying hi or following her blog via email or Facebook. Have a wonderful Monday, everyone!
- 4 chicken leg quarters
- 1 Tbsp garlic powder
- ½ cup soy sauce
- ½ cup cane vinegar
- 2 bay leaves
- 3 Tbsp light olive oil
- 3 cloves garlic, minced
- 1 medium-sized onion, sliced
- ½ cup tomatoes, chopped
- 1 cup chicken broth
- 3 medium-sized potatoes, quartered
- 2 medium sized carrots, sliced in about ½ inch think diagonals
- 2 Tbsp brown sugar
- salt and black pepper
1. Sprinkle chicken with salt and pepper. Let sit for about 15 minutes then marinate in soy sauce, vinegar and garlic powder for at least 1 hour. The longer the better. Drain and reserve marinade.
2. In a large pan over medium heat, brown potatoes in light olive oil. Remove from pan and set aside.
3. In the same pan, brown chicken (on both sides). Remove from pan and set aside.
5. Put back the chicken quarters. Cover and simmer for 30 minutes or until chicken is tender.
6. Add the carrots and simmer uncover for another 5 minutes or until carrots are cooked. Transfer chicken and carrots to a serving plate.
7. Add potatoes to the sauce and simmer for 3 minutes. Remove from heat. Transfer potatoes to the serving plate with chicken and carrots. Pour sauce on it. Serve with hot rice.