Baon idea: make ahead baked chicken inasal
Packed lunch for the mister today per his request last night. So ayan, buti I have prepared way ahead, two meal sets of ready-to-bake chicken inasal. I just popped it into the oven this morning.
I also blanched someFrench Beans and served the garlicky inasal with black rice. I packed cranberry juice for his drink and for dessert, i threw in a cup of Greek yogurt.
2019 Baon idea: baked chicken inasal
I have sharedthe recipe of baked chicken inasal here before but for those who may not have the time to search or scroll down here is a simple procedure.
Packed baked chicken inasal for the mister’s lunch today.
Make ahead baked chicken inasal recipe
1. Boil your choice chicken cuts in water with garlic, onions, lemongrass, onion leeks, ginger, salt and pepper. Boil for 15-20 minutes.
2. If you plan to prep a make-ahead inasal stop at step 1, cool the chicken and store in a freezer safe vacuum container. If you plan to cook right away, proceed to step 3.
3. Preheat oven to 425F.
4. In a small pan, heat olive oil and add 1-2 tbsp of atsuete seeds. Let the seeds infuse color on the oil and once it yields a reddish hue, squeeze on the seeds so it can yield more color. Drain or take out the seeds. Put a tablespion of butter on the oil and add some salt and pepper.
5. Brush the chicken pieces with patis and then baste it with the chicken oil mixture.
6. Put the chiken in the oven skin side up. Check the chicken after about 10-12 minutes. If the skin looks a bit cooked baste with patis and then the mixture once again. Turn it over and baste the other side as well and put back in the oven for another 8-10 minutes.
7. Turn the chicken over again and baste with chicken oil and return it a bit in the oven until the skin looks crispy.
8. Top with crunchy garlic for extra flavor. Enjoy!
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