PINOY CHICKEN BARBECUE WITH PEANUT SAUCE and YELLOW RICE │ Luto Hangang Gitna ng Chicken


PINOY CHICKEN BARBECUE WITH PEANUT SAUCE and YELLOW RICE
Luto Hangang Gitna ng Chicken


Simple and Easy Pinoy Chicken BBQ with Yellow Fried Rice - Java Rice and Peanut Sauce.

This Chicken Barbeque is for the Christmas and New Year Holidays.

It is made quick and simple by grilling the chicken in grill plate, therefore you can do it indoors.

The chickens are also braised or pre-cooked, this will eliminate uncooked middle or inner portion of the chicken usually common on chicken barbecue.

The base of the peanut sauce is the remaining sauce from braising the chicken, therefore be careful in adding salt and soy sauce on the marinating mixture.

Too much kalamansi on the marinating mixture will also result over sourly peanut sauce.

The yellow or java rice made yellow by the annatto oil and the turmeric powder, we want a yellow rice so watch out for the quantity of the annatto oil, we do not want also  too much of the turmeric  flavore on the yellow rice.

Ingredients:

Chicken BBQ:

1 kilo chicken thigh or leg quarters

Marinade:

1/2 head garlic, crushed, chopped
1/3 - 1/2 cup wash sugar or according to taste (caution qty. will affect the peanut sauce)
1/3 cup soy sauce (caution qty. will affect the peanut sauce)
1/3 - 1/2 cup banana ketchup
1 /4 cup kalamansi juice (caution to much will result sour peanut sauce)
1/3 to 1/2 cup annatto oil
1/2 - 1 tbsp. powdered black pepper
1/2 tbsp. salt (caution salt qty. will affect the peanut sauce)

Peanut Sauce:

sauce from braising the chicken
1/2 cup smooth peanut butter

Yellow Rice:

5 to 6 cups day old rice, grain separated
1/2 head crushed, chopped garlic
1-2 medium size onions, chopped
1/2 cup annatto oil
1 tsp. turmeric powder
1 tsp. powdered white pepper
salt to taste
chicken oil or cooking oil

Basting sauce:

1/3 cup margarine
1/3 cup annatto oil
1/3 cup ketchup

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