Supreme Chicken Afritada Sauce and Smashed potato, and Ensalada with Honey Beetroot Yogurt Vinaigrette
One of the most commonly prepared foods in the Philippines is chicken afritada, a stew made from chicken and tomatoes. Today, however, I prepared a dish that combines elements of both Filipino and Western cuisines. Because this meal gives the impression of being more expensive than it actually is.
While I’m cooking, I can’t help but wonder if the rest of the world is ready for Filipino food. and one method I have is gradually introducing it so that everyone is eventually familiar with Filipino food. While I agree that fusion cooking has the potential to ruin a meal, I also think that by giving it a fresh spin, it can help the culture progress. This dish concept is my way of showing appreciation for the path I’ve been on in the kitchen, where I’ve learned to be both proud of my heritage and open to trying new things, including the techniques and ingredients of western cuisine.
And today is my chance to teach you something and feed you some Filipino food, which is as vibrant and lively as Filipino culture. You, my reader, in particular, will have to bear with me while I go over the recipe’s components and method.
Supreme Chicken
Ingredients:
- Chicken Breast
(supreme Cut) - Salt and Pepper
- Sage (fresh) 2pcs
- Canola Oil
Procedure:
- To begin, cut off the legs of a whole chicken. And make sure you get the best. Cut the breast part of the supreme away from the fatty skin and remove the tenderloin.
- Get going on your French trimming of the wing bone. Once the chicken supremes were clean, we stuffed them with sage, then rubbed canola oil all over them and seasoned them with salt and pepper.
- For 25-35 minutes at 350 degrees Fahrenheit, roast the supreme chicken. (Defending on the size of the supreme.)
- When the chicken has roasted for 25 minutes, use a thermometer to check the innermost, thickest area of the breast to ensure it is cooked through. Roast again if the temperature isn’t between 155 and 157 degrees Fahrenheit.
- Sear the chicken breast for 5 minutes per side in a hot pan after cooking it to an internal temperature of 155 to 157 degrees Fahrenheit. Rest the chicken breasts for three to five minutes after searing them, and they’ll be ready for plating.
Note: to achieve the juiciness of the chicken make
sure to follow the right temperature.
The afritada sauce is the second component of the dish, therefore it should be started while the chicken supreme is roasting.
Afritada Sauce
Ingredients:
- Large
Tomatoes 2pcs - Garlic
cloves 3pcs - White
onion half - Salt
½ teaspoon - Black
ground pepper ½ teaspoon - Rosemary(dry)
½ teaspoon - Oregano(dry)
½ teaspoon - Red
pepper (dry) ½ teaspoon - Laurel
(bay leaf) 1pc - Tomato
pastes 3 tablespoon - Canola
oil
Procedure:
- The first step is to mince the garlic and chop the half-white onion into small pieces. Use an emersion blender (Hand blender) to purée the large tomatoes, then set them aside.
- Sauté the garlic, onion, and tomato paste in a heated sauté pan.
- Then, bring the mixture to a boil after adding the tomato puree and all the dry ingredients. Reduce the heat to low and allow the sauce to simmer until it is ready for plating.
Smashed potato, Beets, Radish, Carrots, and Onion Ensalada (salad)
Smashed Potato
Ingredients:
- Mini yellow potatoes 4 pcs
- Cayenne powder ½ Teaspoon
- Cinnamon ½ Teaspoon
- Canola Oil
Procedure:
- To start, boil some water and add the potatoes to it. Make sure the potatoes are al dante after 7-10 minutes of cooking.
- Once the potatoes are done, spread them out on a baking sheet and smash them with the palm of your hand.
- Then, sprinkle on some cayenne pepper, cinnamon, and canola oil.
- Roast it for another 10 to 15 minutes at 350 degrees until done.
Beets
Ingredients:
- Beets (medium)
Procedure:
- Peel the medium-sized beet and blanch it in boiling water.
- For around 10-15 minutes while the water is boiling, cook a medium-sized beet.
- After the beet has been cooked, cut it in half lengthwise. Cut the beets into 1/8-inch thick slices using a mandolin (3.0mm).
Radish, Carrots, and Onion
Ingredients:
- Radish (small) 1pc
- Carrots (small) 1pc
- White onion (half)
Procedure:
- Using a mandolin, cut the radish into 1/8-inch slices (3.0mm)
- Using a mandolin and a thickness of 1/8″, peel the carrots and invert them to slice them (3.0mm)
- Prepare a julienne-cut white onion by peeling and slicing half of the onion.
Note: the salad is deconstructed
and it must be built on the plate individually for presentation.
Honey beetroot Yogurt Vinaigrette
Ingredients:
- Salt
½ teaspoon - Ground
Black Pepper ½ teaspoon - Sugar
1 tablespoon - Red
wine vinegar 50ml - MC
Dairy Honey Beetroot yogurt 3 tablespoons (45ml) - Extra
light-tasting olive oil 50ml
Procedure:
- First, combine the dry ingredients in a small dish; then, add the wet components (the vinegar and the yogurt).
- Second, emulsify the mixture by slowly adding the olive oil while whisking all the ingredients together with a wire whisk. The vinaigrette can be stored in the refrigerator until it is ready to be used.
Plating the Dish
Procedure:
- Swirl afritada sauce into a circle in the middle of the white plate. Second, place three smashed potato pieces on top of the afritada sauce in an even layer, being sure to save room in the middle for the chicken.
- Arrange diagonally in the center of the supreme chicken. And then invert it and set it right in the middle of the sauce’s top.
- Arrange the sliced radishes, carrots, beets, and onion around the potatoes and chicken in sets of four, using tweezers.
- Using a spoon, evenly distribute the honey beetroot vinaigrette over the dish.
- The final step is to top the chicken with a young onion sprout.
- And your Chicken Supreme Afritada is ready.
What a mouth-watering dish!
All of this is really appreciated. What you've done for me is invaluable. Don't forget to tell your friends about it!