My entire family went to Manila for my cousin’s epic 600 person wedding but I got left behind (darn med school exams!). I was missing some Filipino food, and thought of Aristocrat, a famous and hugely popular Filipino restaurant. Here is their famous Aristocrat chicken barbeque, with recipe adapted from Jun Belen).
I love Filipino barbeque because it’s so sweet! The secret ingredients are ketchup (or banana ketchup), sprite /7 UP, and brown sugar.
I’ve never broiled before, but it’s pretty simple; there’s only an on/ off button on my oven so no need to mess with temperature. Broiling is basically an upside down grill (although some oven broilers do heat from the bottom). It’s a fairly quick cooking method and handy for those who don’t have grills.
Artistocrat Chicken Barbeque
4 cloves garlic, crushed
1/4 cup brown sugar
1/2 cup sprite
1/4 cup ketchup
2 tablespoons calamansi or lime juice
4 pieces chicken thighs
Combine garlic, soy sauce, brown sugar, sprite, ketchup, and citrus juice. Add marinade to chicken in a bowl, cover the bowl with plastic wrap, and refrigerate at least overnight (the longer the better).
Set the oven on broil. Line a casserole dish with foil.
While the oven is preheating, remove chicken from marinade and pan sear chicken on high on stovetop to brown the outside (5-10 minutes) for crispiness.
Once browned, place chicken in the casserole dish and pour remaining marinade on top (keeping it wet is crucial to prevent drying, and adds flavor too!) and broil in oven for 15-18 minutes until cooked all the way though.
1tablespoon cooking oil
1 tablespoon achuete oil
2-3 cloves garlic, crushed
1 teaspoon turmeric powder
1 teaspoon curry powder
1 1/2 cups cooked rice
Heat a pan on medium high on stovetop. Saute garlic and both oils, then add rice into the pan. Stir fry, adding the tumeric and curry until grains are yellow. Serve with Filipino BBQ. Enjoy!