Honey Balsamic Slow-cooker chicken

Boneless skinless chicken breasts

• ½ c chicken broth
• 1/3 c soy sauce
• 1/3 c olive oil
• ¼ c honey
• 1 t Worcestershire sauce
• 2 t balsamic vinegar
• 2 t lemon juice
• 1 t sesame oil
• 2 T minced garlic

In a bowl, stir together all ingredients except chicken. Pour over chicken. Place in Ziploc bag. To cook: thaw in fridge overnight or partially thaw in microwave in the morning. Place in crock-pot and cook 4-5 hours.

Chicken Adobo

2 pounds chicken

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup rice vinegar

2 cups of water

1 teaspoon paprika

5 bay leaves

4 tablespoons of cooking oil or olive oil

2 tablespoons cornstarch

Salt and pepper to taste

3 tablespoons water

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired. Bring to a boil then simmer for an additional 5 minutes. Serve hot with the adobo gravy and rice.

Filipino Chicken Empanadas

Filling

1 1/2 lb boneless chicken breast, cut into cubes

1 piece medium-sized onion, minced

1 tbsp garlic, minced

1 cup potato, diced

1 cup carrot, diced

1 cup green peas

1/4 cup raisins

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp sugar

1/2 piece chicken cube

2 tbsp cooking oil

Crust

3 cups flour

4 tbsp sugar

6 tbsp water, cold

1 piece raw egg

1 cup butter, cold

1/2 tsp baking powder

1/2 tsp salt

1. Cook the Filing
1.1 In a heated pan, pour the cooking oil and allow to heat-up
1.2 Sauté the garlic and onions
1.3 Add the chicken breast then cook until color turns light brown (about 5 minutes)
1.4 Add water and chicken cube then simmer for 10 minutes
1.5 Put-in carrots and potatoes and simmer for 5 minutes
1.6 Add the green peas, raisins, and sugar then simmer for another 5 minutes
1.7 Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.
2. Make the dough
2.1 In a mixing bowl, combine the dry ingredients starting from the flour, sugar, baking powder, and salt then mix well.
2.2 Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)
2.3 Add water gradually and mix all the ingredients thoroughly until dough is formed. You may use a pastry blender to ease the process.
2.4 Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes
2.5 Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.
3. Place some filling at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal.

3. After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water. Glaze the crust by brushing the egg wash.
4. Put a wax paper on top of a baking tray or grease the baking tray then arranged the empanadas.
5. Bake for 25 minutes at 400 degrees.
6. Remove from the oven.
7. Serve hot. Share and Enjoy!