Fiesta Fridays: Chicken Inasal Paella

3 months ago

Celebrate the weekend with this fiesta favourite with a Filipino twist!


Chicken Inasal Paella

2 whole Chickens – cut into half

For the marinade:

1 cup Achuete oil

2 Tbsps Garlic paste*

3 Tbsps Ginger, chopped

10  pcs Lemon grass (lower stalks), finely chopped

1 cup Tamarind leaves

¼  cup Thai fish sauce

1 cup Water

4 pcs Bay leaf

1 tsp Cracked black pepper

1 tsp Salt

For the Inasal Paella:

½  cup Achuete oil

¼ cup Butter

2 Tbsps Garlic, minced

¼ cup or more Chicken inasal marinade (purée)

2 ½ cups White rice

4 ½ cups Chicken stock

* Salt and Pepper

1 Tbsp Spring onions for garnishing

  1. For the marinade: Purée all of the marinade ingredients in a blender or food processor. Rub into chicken and marinate for at least 12 hours. Reserve some marinade purée for the rice. 
  2. To make fried rice: Sauté garlic and pureed inasal marinade in butter and achete oil. 
  3. Add in rice. Season witth salt and pepper. Add stock little by little until double in size.  Add the rest of the stock when rice doubles in size.  Adjust seasoning with salt and pepper. Remove rice to a serving platter. 
  4. Grill chickens over charcoal then cut into serving pieces. Top chicken over inasal rice then garnish with spring onions. 
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