Chicken Potato Salad (Filipino Style) Recipe!!!

Chicken Potato Salad (Filipino Style) Recipe!!!

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.

 

Ingredients:

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

 

Directions:

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.

Serve,

Share and Enjoy!!!

Chicken Potato Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Chicken Potato Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Servings Prep Time
5-8 people 20 mins.
Cook Time
20 mins.
Ingredients
Servings: people
Instructions
  1. Rinse the potatoes well under cold running water.
  2. 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.
  3. Drain potatoes and allow to cool. Peel and cut into 1-inch cubes.
  4. 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.
  5. 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.
  6. In a large bowl combine the potatoes, chicken, pineapple, eggs, carrots, pickle relish, onions, ,ham, mayonnaise and sweetened condensed milk.
  7. Gently stir together until evenly distributed.
  8. Season with salt and pepper to taste.
  9. Refrigerate for about 30 minutes to allow flavors to meld.
  10. Serve,
  11. Share and Enjoy!!!
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Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

Rellenong Manok (Filipino Stuffed Chicken) Recipe!!!

rellenong manok

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.

Have fun.

Here’s a video by Nides showing you how to de-bone a chicken!

 

Ingredients:

1 whole chicken, shape kept and de-boned

2 tbsp. soy sauce

1 1/2 tbsp. sugar

2 tbps. calamansi or lime  juice

For Stuffing:

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

 

Directions:

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.

Serve while its hot,

Share with family and friends,

Enjoy!!!

Rellenong Manok (Stuffed Chicken) Filipino Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Rellenong Manok (Stuffed Chicken) Filipino Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
For Stuffing:
Servings: people
Instructions
  1. Marinate chicken in soy sauce, sugar and calamansi juice (lemon juice) then set aside.
  2. Mix all the remaining stuffing ingredients well in a bowl.
  3. Stuff the chicken in all parts.
  4. Sew the cavity opening and truss the chicken then wrap chicken in aluminium foil.
  5. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.
  6. Open the foil and rub chicken with butter and put back in the oven until golden brown.
  7. Serve while its hot,
  8. Share with family and friends,
  9. Enjoy!!!
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Macaroni Salad (Filipino Style) Recipe!!!

Macaroni Salad (Filipino Style) Recipe!!!

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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!

For more Christmas food recipes checked out here, Hamonada or Hamon (Homemade Ham) Filipino Style Recipe, Kesong Puti (Filipino White Cheese) RecipeSuman Malagkit (Sticky Rice Roll in Banana Leaves) RecipeKutsinta (Brown Rice Cake) RecipeMaja Blanca (Coconut Pudding ) Filipino RecipePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsBiko (Sweet Rice Cake) Treat!

This is my version of Filipino Style Macaroni Salad. Enjoy!!!

 

Ingredients:

1 pound chicken breast or thigh meat, skinless and boneless

16 ounces (1 pack) elbow macaroni, uncooked

5-7 pcs. hard boiled eggs, peeled and coarsely chopped

1 cup ham, cubed

1 pc. large carrot, peeled and diced

1 cup quick-melt cheese “eden or velveeta chesse”, cubed

½ cup sweet pickle relish

1 can (14 ounces) crushed pineapple

1 cup raisins

1-1/2 cups mayonnaise

½ cup sweet condensed milk

1 pc. medium onion, peeled and diced

½ tsp. salt or salt to taste

¼ tsp. pepper or pepper to taste

 

Directions:

Add macaroni in a pot of salted boiling water and cook for about 8 to 10 minutes or until firm to bite.

Drain, rinse under cold running water until completely cool then set aside.

Add chicken meat in a pot and enough water to cover. Bring the water to a boil and then lower to a simmer.

Simmer chicken for about 15 to 25 minutes or until cooked.

Drain from liquid, allow to completely cool and shred then set aside.

Bring water to a boil in a pot then add the diced carrots and cook for about 30 seconds.

Remove from water and plunge into an ice bath until completely cool. Drain, then set aside.

Combine all the ingredients in a large bowl and gently stir together until evenly distributed.

Season with salt and pepper to taste and refrigerate for about 30 to 60 minutes to allow flavor’s to meld.

Serve cold,

Share and Enjoy!!!

Macaroni Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
4-5 people 20 mins
Cook Time Passive Time
30 mins 50 mins
Servings Prep Time
4-5 people 20 mins
Cook Time Passive Time
30 mins 50 mins
Macaroni Salad (Filipino Style) Recipe!!!
Print Recipe
Servings Prep Time
4-5 people 20 mins
Cook Time Passive Time
30 mins 50 mins
Servings Prep Time
4-5 people 20 mins
Cook Time Passive Time
30 mins 50 mins
Ingredients
Servings: people
Instructions
  1. Add macaroni in a pot of salted boiling water and cook for about 8 to 10 minutes or until firm to bite.
  2. Drain, rinse under cold running water until completely cool then set aside.
  3. Add chicken meat in a pot and enough water to cover. Bring the water to a boil and then lower to a simmer.
  4. Simmer chicken for about 15 to 25 minutes or until cooked.
  5. Drain from liquid, allow to completely cool and shred then set aside.
  6. Bring water to a boil in a pot then add the diced carrots and cook for about 30 seconds.
  7. Remove from water and plunge into an ice bath until completely cool. Drain, then set aside.
  8. Combine all the ingredients in a large bowl and gently stir together until evenly distributed.
  9. Season with salt and pepper to taste and refrigerate for about 30 to 60 minutes to allow flavor’s to meld.
  10. Serve cold,
  11. Share and Enjoy!!!
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