CHICKEN BARBECUE (ARISTOCRAT STYLE)

Marination Time: 24 hours Cook BBQ/Basting Sauce:

Serves: 5 In a saucepan, stir cold water and cornstarch until
free of lumps then mix with oil and reserved marinade
INGREDIENTS: sauce.
Heat the sauce over low heat. Bring it to a boil and
Barbecue: simmer until the sauce thickens.
10 pcs chicken legs and thighs
Grill the Chicken:
Slurry: Skewer each chicken and set aside.
2 tbsp cornstarch Prepare your grill and charcoal. Crushed and scatter
½ cup cold water the charcoal into small pieces around the grill and
2 tbsp oil make sure there is no fire coming out. Chunky
charcoal can burn your chicken in one side.
Marinade: Start grilling the chicken without basting it yet. (it will
1 cup banana ketchup burn the chicken due to the sugar content of the
1 can 7-Up or Sprite basting sauce.) Keep on turning every few seconds to
1 cup soy sauce prevent from burning on one side.
½ cup sugar When chicken is nearly cooked baste chicken with the
1 head garlic, minced cooked sauce and cook for one more minute on each
3 tbsp lemon juice (or calamansi/vinegar) side.
2 tsp worcestershire sauce Serve it hot with Java Rice and atchara on the side!
1 tsp freshly ground black pepper
10 skewers (bbq sticks) For Peanut sauce:
Peanut Sauce: Kecap Manis + 1 tsp Peanut Butter ¼ pound Roasted Peanuts, about 1 cup (grounded
(Alternative Recipe below) into powder using food processor)
¾ cup water
INSTRUCTIONS: ¼ cup soy sauce
Marinate Chicken: ¼ cup sugar
In a mixing bowl, combine all marinade ingredients. Heat a small saucepan. Combine water, soy sauce,
Using fork, prick chicken all over then soak it in peanut and sugar.
marinade. Set aside and keep inside the refrigerator Bring it to a boil and simmer for about 4 minutes and
using an airtight container for about 24 hours stir constantly until sauce becomes slightly thick. Turn
preferably. off heat. Sauce will thicken as it cools down.
Take out chicken from the fridge, and let it stand at If it becomes too thick, just add a teaspoon of water to
room temperature before grilling. Drain chicken from dilute to desired consistency.
liquid and reserve the marinade for later use. Makes about 1¼ cups.
PIPIAN RECIPE
INGREDIENTS:
1 kilogram chicken, cut in serving sizes
2 cups rice grain, uncooked
½ cup atsuete seeds, (annatto seeds)
10 cloves garlic, minced
1 thumb ginger, peeled and minced
1 large onion, chopped
1 cup pasotes leaves, hard stems removed
10-15 pcs kamias (bilimbi), sliced
3 tbsp patis (fish sauce)
4-5 cups chicken broth (or water
cooking oil

Note: A good substitute for pasotes leaves (epazote/skunk weed) is Cilantro and
or fennel according to Spiceography.

INSTRUCTIONS:
Using a food processor (or grinder/mortar), grind the rice until it becomes finer in grains. Toast it
into a pan until brownish in color. Set aside.
Prepare atsuete/achuete seeds by soaking it in hot water and extracting the color red by
pressing the seeds with a spoon. Strain and discard seeds. Set aside.
In a large pot or stock pot, sauté garlic, onion and ginger until fragrant and onions become soft.
Add the chicken and stir fry to cook for at least 3 minutes. Add in the fish sauce and toss it to
the chicken to incorporate the flavor.
Add in chicken broth (or water) and bring it to a boil. Add in the ground toasted rice and atsuete
extract. Keep stirring so it doesn’t scorch at the bottom. Continue to simmer for 15 minutes
stirring occasionally.
Add slices of kamias and continue to simmer for another 10-15 minutes until sauce becomes
thicker from the toasted ground rice just like the kare kare sauce. If it becomes too thick adjust
with little hot water.
Add in the pasotes until desired pungency of the recipe is achieved (do not put too much
because of its strong aroma). Cover pot and let it simmer for 2 minutes more. Turn off heat.