Early in our marriage, Bob and I moved to deep East Texas. We bought our first house, a little track rancher with a big yard and just happened to be blessed with ‘grandparent’ type neighbors across the street.
Josephina Wilson was from Puerto Rice and her tall, lanky, cranky husband was from Texas.
Josephina gave me this recipe. It came from her home country school-fund raiser cook book.
Once we moved to Houston, I had babies, I lost track of the Wilson’s. Every time I make this recipe I think of them both. They were God’s gift to us during that time.
Try this. It’s delicious. Truly. I used to make it for my little sons, accompanied by their own great Granny Belle’s oatmeal muffins. Its a delicious combination!!
Chicken Filipino
Here are the ingredients:
1/3 cup Soy sauce
2 tablespoon Lemon juice
1 teaspoon Poultry Seasoning
1 1/2 teaspoon Salt
1/2 teaspoon Pepper
2 Onions cut in rings
1 teaspoon Ginger
3 pounds Frying chicken
Flour
1/4 cup Oil
Let’s get started!
Must do ahead and the secret to this recipe: marinate the chicken! I cut up a whole chicken for this recipe because that way there is white and dark meat. Put the soy sauce, seasonings, chicken, lemon juice, and onions in a plastic bag or some kind of container. I cut the onions in rings, because I like the way they look on the dish and well, I LOVE them!! Put this in the frig for at least two hours. (The longer the better!!)
Flour the chicken.
I love my cast iron pans. They brown things nicely. You can use any oil, but I love the taste of a light olive oil. Remember, you aren’t cooking the chicken, you are just giving it a nice outer crunch and a pretty brown color.
Place the pieces in an oven proof dish. Now the onions! Put the onions in all that left over drippings in your pan and cook until they are tender and a little bit translucent (5-10 minutes). Stir in the reserved marinade and the water and bring to a boil. Pour over the chicken.
Cook for about 45 minutes at 375 degrees.
The finished dish!
As you can tell, I am a messy cook! But I love this cook book.
Chicken Filipino
From the Wilson Family during our time in Palestine, Texas
Yields: 4 – 5Servings
Ingredients
1/3 cup Soy sauce
2 tablespoon Lemon juice
1 teaspoon Poultry Seasoning
1 1/2 teaspoon Salt
1/2 teaspoon Pepper
2 Onions cut in rings
1 teaspoon Ginger
3 pounds Frying chicken
Flour
1/4 cup Oil
1 cup Boiling water
Instructions
Combine soy sauce, lemon juice, seasonings in a plastic bag. Add chicken. Marinate at least 30 minutes, shaking occasionally. Preheat over to 350. Remove chicken from marinade, roll in fl our. Reserve marinade.
Heat oil in heavy fry pan. (I use olive oil). Brown chicken. Arrange in a casserole dish. Add onions to oil, over medium heat for 5 minutes. Stir in reserved marinade and water, Bring to a boil. Pour over chicken and bake in over for 45 minutes.
Original recipe from “Cook the best with AMS” recipes from the families of Antilles Middle School, Fort Buchanan, Puerto Rico, 1974-1975
3 Responses
Sounds yummy….going to try it soon.
Guess what’s for dinner tonight in Paragould, AR?! I put this in the fridge this a.m. before I left for work, so it’s been marinating all day. Some how in between these horrific storms, I’m going to enjoy this chicken!!
The ‘Arkansas (impending tornado) Version’: Like I said, mine had been in the fridge marinating all day. The only change I made at that point was to use green onions chopped in the marinade. Fast forward to racing home and realizing that once again, bad storms were bearing down and I had little time to finish the dish thinking that once again, I’d be without power. So, I dumped in all in a roasting bag and added 1/2 cup of water instead of a whole cup. In an hour, I had the most lovely browned chicken, baked sweet potatoes, and a fresh spinach salad! THEN, race to the basement… the dishes didn’t get done until this a.m. This chicken is so wonderful…my storm guests thoroughly enjoyed it to! Hope ya never have to do the speed cooking version, but it was still awesome!