Everyday am loving my Samsung Smart Oven (and if you haven’t joined my giveaway, please do so now). Yesterday, I tried to deconstruct a version of chicken inasal which is one of my favorite dishes from the City of Smiles. Unfortunately, I only go to Bacolod once in a blue moon. Thankfully, there’s the Samsung oven to the rescue whenever I crave for this treat. No live charcoal involved but just as good.
After marinating the chicken in garlic, native vinegar, lemongrass, achuete oil and other ingredients, I placed the bits in a heatproof dish, turned on the oven’s Grill function and set it to 45 minutes. Voila! I loved the golden color when it came out. The meat was so juicy and tender too.
I paired the chicken with this inasal paella which also obtained its color from the achuete oil. And you can say that the rice can be the main event itself because it is deliciously flavored by the chicken broth. Perfect for a chill-out holiday alternating between watching movies and the millions on TV gathered around the Pope 🙂
Life is good. Chicken inasal and inasal paella recipes after the jump:
Chicken inasal. God only knows how the great cooks of Bacolod make this, I think every family has a secret recipe. All I did was attempt a food hack and here it is:
1. Marinate chicken pieces (leg or wing quarters) in the following: garlic, chopped ginger, native vinegar, calamansi, fish sauce, chopped tanglad or lemongrass stalks, salt, pepper, laurel leaf and a bit of sugar. Separately, make achuete oil by lightly frying annatto seeds in cooking oil until an orange color is attained. When cooled, combine oil with the rest of the ingredients. Marinate chicken in this mixture for at least 30 minutes…but of course: the longer, the better.
2. Place chicken pieces in ovenproof dish with a bit of the marinade (leave some for the paella). Press GRILL setting on Samsung Smart Oven and set it for 45 minutes.
3. While the chicken is cooking in the oven, prepare the paella.
4. Saute garlic, onions and tomatoes and add some of the annatto oil…this will give the dish its color.
5. Add the uncooked rice and mix together. Slowly add chicken broth to allow the rice to cook. Watch the pan and add more liquid if necessary. Season with salt and pepper.
6. When rice is ready, garnish with the usual vegetables found in a paella like sliced bell peppers and green peas, but this is optional. Pair this with the grilled chicken…enjoy! 😛