Recipe File: Release your inner chef

MANILA, Philippines - Chicken is undeniably one of the most common, affordable, and versatile ingredients. Chefs and home cooks can turn it into a myriad of dishes, from soups to salads, to pastas and pies. Just about every country has a famous chicken dish: chicken adobo in the Philippines, chicken Kiev in Russia, chicken yakitori in Japan, tandoori chicken in India, Southern fried chicken in the United States – the list is endless.

 Chicken is also the perfect ingredient to play with in the kitchen. To inspire you to channel your inner chef here are five tasty and not your run-of-the-mill chicken recipes from the chefs of the San Miguel Pure Foods Culinary Center.

BAKED JAMBALAYA STUFFED CHICKEN WINGS

Ingredients:

12     pcs.      Magnolia Chicken Wings, washed and   deboned

Jambalaya Rice:

1 cup            cooked sinandomeng rice

1/2 cup tomato sauce

2 tbsps chopped green bell pepper

2 tbsps. chopped red bell pepper

2  tbsps. Magnolia Nutri-Oil

1/2    cup Purefoods Meaty Spaghetti Sauce

1 cup            water

Breading:

1 cup Magnolia All-Purpose Flour

5 tbsps. cornstarch

2 tbsps. paprika

Procedure:

Jambalaya Rice:

1. Wash rice at least twice to remove dirt. In a stock pot, combine rice and water. Bring to a boil then lower heat to simmer. Cook for 15 minutes.

2. Sauté bell peppers in oil then add spaghetti sauce. Add cooked rice and mix well. Let cool.

Stuffed Chicken:

1. With a knife, slit a small hole in the middle of the wing. Try to get the larger bone of the wing. Stuff 1 tbsp of jambalaya rice. Secure with toothpick.

2. Combine flour, cornstarch, and paprika. Mix well. Dredge wings in the dry mixture.

3. In a baking pan, arrange chicken wings and bake at 350°F in the oven for 15 minutes or fry in 1/2 cup oil for 5-7 minutes per side. Serve hot. Makes 12 servings

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