Chicken Potato Salad Recipe is a yummy and luscious main dish or side dish that is perfect for any Filipino occasions like Christmas, New Year’s Eve, fiestas, birthdays and etc. Making a healthy and attractive main course is way too easy with the Filipino Chicken Potato Salad Recipe. Since it is a quick-fix dish that gets done in a matter of time, feel like an expert in your kitchen.
This recipe is ideal if you are planning to have chicken potato salad for lunch. Simply prepare it in the morning and chill in the fridge in time for lunch. This is my version of Chicken Potato Salad (Filipino Style) Recipe, Enjoy.
½ pound chicken breast or thigh meat, skinless, boneless
4 – 6 pcs. large potatoes
3 pcs. hard boiled eggs, peeled, coarsely chopped
1 pc. medium carrot, peeled and diced
1 cup crushed pineapple, canned or fresh
½ cup ham, cubed
¼ cup sweet pickle relish
1 pc. small onion, peeled and diced
1 cup mayonnaise
¼ cup sweetened condensed milk
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Rinse the potatoes well under cold running water.
Place potatoes in a pot and enough water over medium heat, cover and cook potatoes for about 12 to 15 minutes or until tender yet firm to bite.
Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.
In a pot, add chicken meat and enough water to cover. Simmer chicken for about 15 to 20 minutes or until cooked through. Drain from liquid, allow to completely cool and shred then set aside.
In a pot, bring water to a boil. Add diced carrots and cook for about 30 seconds. Remove from water and plunge into an ice bath until completely cool. Drain and set aside.
In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.
Gently stir together until evenly distributed.
Season with salt and pepper to taste.
Refrigerate for about 30 minutes to allow flavors to meld.
Rellenong Manok is a festive Filipino dish which is basically a roasted stuffed boneless chicken. Yes it’s boneless, but only in the cavity, wings and legs still have bones intact.
The name Rellenong Manok iterally means “Stuffed Chicken”. “Relleno” is the Spanish word meaning filled or stuffed; and “Manok” is the Tagalog word for chicken. So for this festive dish the body of the bird is painstakingly de-boned and only the wings and legs remain intact. Because of the stuffing the chicken retains it’s shape when done, giving it a very nice presentation at any fiesta table.
The chicken is de-boned by cutting the breast side, removing the bones and sewing them back together. Another way would be by removing the bones by hands carefully from the cavity without cutting the chicken. Cooking this dish is best suited for special occasions because the procedure involved is a little tedious. De-boning the chicken requires some skill and patience. Stuffing it with the meat mixture is easy enough but, you have to insure that the chicken is well sewn so the contents won’t spill.
This is my version of Rellenong Manok (Stuffed Chicken) Filipino Recipe.
Here’s a video by Nides showing you how to de-bone a chicken!
1 whole chicken, shape kept and de-boned
2 tbsp. soy sauce
1 1/2 tbsp. sugar
2 tbps. calamansi or lime juice
1/2 kg. ground pork
1 can vienna sausage, drained and sliced
1/2 cup bacon, diced
1 cup ham, diced
1/4 cup carrots, minced
1/4 cup sweet green peas
3-5 whole eggs, hard boiled, peeled
1/2 cup cheddar cheese, grated
1/4 cup pickle relish
1/4 cup breadcrumbs
1/4 cup raisins
2-3 tbsp. soy sauce
1/2 cup butter
1 tbsp. sugar
1 tbps. salt or salt to taste
¼ tsp. pepper or pepper to taste
Marinate chicken in soy sauce, sugar and calamansi juice (lime juice) then set aside.
Mix all the remaining stuffing ingredients well in a bowl.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
Open the foil and rub chicken with butter and put back in the oven until golden brown.
Filipino Style Macaroni Salad is typically served during special occasions like birthday parties, weddings, Fiestas and specially Christmas and New Year’s Eve. Macaroni Salad is very easy to prepare and to cook. It doesn’t take a lot of time to prepare this mouth-watering dessert, snack or appetizer.
Macaroni salad in the Philippines is usually made with macaroni noodles; mayonnaise, condensed milk and all-purpose cream, fruit cocktail, kaong, raisins, nata de coco and cheese make the recipe more delicious. My grandmother is a big fan of Macaroni salad she makes it even if there’s nothing to celebrate. I’ve watched her cook and I make it even better!