Supreme Chicken Afritada (Fusion Cuisine)

 

 

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.
The final steps of this dish, are mashed potatoes and salad.
 

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.
All the components have been prepared, so we can go on to talk about plating.
 
 

 

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.
Thank you for dropping by thehomecookbible.com! Feel Free to share your thoughts in the comment section till the next Article guys! I encourage you to continue exploring, questioning, and seeking new perspectives. Never stop learning and growing, for the world is ever-evolving, and we must adapt to it. Share your newfound knowledge, engage in thoughtful discussions, and inspire others to embark on their own quests for knowledge. Before you go Thank you for joining me on this enriching journey. Together, let us embrace curiosity, cultivate wisdom, and forge a brighter future.

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