Kitchen Stories: Grilled marinated chicken at Aruga

Just a couple of months back, we had the opportunity to experience the best of the world-famous Filipino hospitality at Aruga by Rockwell's fully serviced apartments.

Located within the exclusive Rockwell Center in Makati City, each studio apartment and one-bedroom and two-bedroom suites are designed to make every traveler feel like they are home away from home.

Spacious living and dining areas of a two-bedroom suite.

We thoroughly enjoyed our stay, and with the warm, personal service of the Aruga team making a lasting impression on us, we couldn't wait to be back for more.

Aside from the comfortable beds, one of the parts we liked most about our suite was the fully equipped kitchen complete with an electric stove, microwave, toaster oven, and coffee maker, among other amenities. In-house guests have the option to prepare their own meals or you can even plan a cooking party with a small group of friends or family.
  
We didn't get to use the kitchen much during our first visit, so we were excited to be back and this time around, we were prepared and ready to cook! A supermarket is conveniently accessible at the nearby Power Plant Mall so shopping for ingredients was a cinch.

She Said: Our Kitchen Stories series for our blog features recipes that we prepare and cook at home. I was very excited to cook in Aruga's fully equipped kitchen! Housekeeping services are available round the clock to assist you with every need. They can even do a quick run to the supermarket for you if you forget something.

This flavorful chicken recipe is marinated in lots of garlic and olive oil. Serve this family style on a big platter with the roasted potatoes and some asparagus for your greens. It's the perfect dish to make for your loved ones this Valentine weekend!

Grilled Marinated Chicken with Oven Roasted Baby Potatoes

• 6 whole boneless skinless chicken breasts
• 3 tablespoons minced garlic
• 2 tablespoons white wine vinegar
• 2 pounds baby potatoes
• 2 bunches asparagus trimmed and cut into thirds
• olive oil
• coarse salt and
• fresh ground pepper

*Garlic Butter Sauce:

In a sauce pan, melt 1/2 cup salted butter. Add  1 tablespoon minced garlic and cook until tender. Remove from heat and stir in 1 tablespoon finely chopped flat leaf parsley.

How to:

1. Cut chicken breast in half so you have about  twelve smaller, thinner chicken cutlets. Salt and pepper on both sides.

2. In a large baking dish or bowl, whisk together 3 tablespoons minced garlic, about 1/4 cup olive oil, and white wine vinegar. Add the chicken, turning several times to coat. Let marinate at room temperature for up to 30 minutes.

3. Preheat oven to 400 degrees F.

she said: Whenever we make this dish at home, I'm in charge of scrubbing the potatoes clean and I help in cooking the chicken :)

4. Cut potatoes in half or quarters and place in a baking sheet covered. Sprinkle generously with salt and pepper, then drizzle some olive oil and toss until potatoes are well coated. Spread out potatoes into one layer. Roast for 30 minutes or until brown and crisp.

5. While potatoes are in the oven, preheat a grill pan to medium heat and brush with some oil. Lift chicken from the marinade and grill until browned and cooked through, 2-3 minutes per side. Set aside cooked chicken pieces covered in foil to keep warm.

6. In a non-stick skillet, heat 1 tablespoon olive oil. Add asparagus and cook, stirring often, until crisp tender, about 3-4 minutes. Season with salt and pepper to taste.

7. Arrange chicken, asparagus and roasted potatoes in a large serving platter and serve immediately with warm *garlic butter sauce.

For bookings and inquiries, call 818-0000, or visit www.arugabyrockwell.com

Come join Cyn and Bianca on their mother-and-daughter adventures at shesaidshesaidph.com. Follow them on Facebook and Instagram.

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Check out SheSaidshesaid's previous post: Kitchen Stories: No-cook Overnight Oatmeal