Ingredients with Measurements:
- 1 lb ground chicken
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1/4 cup garlic, minced
- 1/4 cup onion, minced
- 1/4 cup bread crumbs
- 1/4 tsp black pepper
- 2 cups white rice
- 3 cups chicken broth
- 1/4 cup butter
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup carrots, chopped
- 1/4 cup raisins
- 1/4 cup slivered almonds
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Rice cooker
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. In a mixing bowl, combine the ground chicken, brown sugar, soy sauce, vinegar, garlic, onion, bread crumbs, and black pepper. Mix well until all ingredients are evenly distributed.
2. Form the chicken mixture into small sausage-shaped patties.
3. Heat a large skillet over medium heat. Add the chicken longganisa patties and cook until browned on both sides, about 5-7 minutes per side.
4. While the chicken longganisa is cooking, prepare the rice pilaf. Rinse the rice in cold water until the water runs clear.
5. In a rice cooker, combine the rice, chicken broth, butter, onion, celery, carrots, raisins, and slivered almonds. Season with salt and pepper to taste.
6. Cook the rice pilaf according to the rice cooker's instructions.
7. Once the chicken longganisa is cooked, transfer to a baking dish and keep warm in the oven at 200°F.
8. Once the rice pilaf is done, fluff with a fork and transfer to a serving dish.
9. Serve the chicken longganisa alongside the rice pilaf.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Chicken longganisa: Medium heat
- Rice pilaf: Rice cooker setting
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 550
- Fat: 18g
- Carbohydrates: 70g
- Protein: 25g
Substitutions for ingredients:
- Ground pork or beef can be used instead of ground chicken.
- White sugar can be used instead of brown sugar.
- Jasmine or basmati rice can be used instead of white rice.
- Vegetable broth can be used instead of chicken broth.
- Pecans or walnuts can be used instead of slivered almonds.
Variations:
- Add diced bell peppers or jalapeños to the chicken longganisa mixture for a spicy kick.
- Use quinoa instead of rice for a healthier option.
- Add diced pineapple or mango to the rice pilaf for a tropical twist.
Tips and tricks:
- To prevent the chicken longganisa from sticking to the skillet, lightly coat the skillet with cooking spray or oil before cooking.
- Use a meat thermometer to ensure the chicken longganisa is cooked to an internal temperature of 165°F.
- Fluff the rice pilaf with a fork before serving to prevent clumping.
Storage instructions:
- Store any leftover chicken longganisa and rice pilaf in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken longganisa, place in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
- To reheat the rice pilaf, place in a microwave-safe dish and microwave on high for 2-3 minutes, or until heated through.
Presentation ideas:
- Serve the chicken longganisa and rice pilaf on a large platter for a family-style meal.
- Garnish with chopped parsley or green onions for a pop of color.
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Steamed broccoli or green beans
Troubleshooting advice:
- If the chicken longganisa is too dry, add a splash of water or chicken broth to the skillet while cooking.
- If the rice pilaf is too dry, add a little more chicken broth or water and fluff with a fork.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent cross-contamination.
- Cook the chicken longganisa to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Longganisa is a Filipino sausage that is typically made with ground pork, garlic, and vinegar. Chicken longganisa is a healthier alternative that uses ground chicken instead of pork.
Flavor profiles:
- The chicken longganisa is sweet and savory with a hint of tanginess from the vinegar. The rice pilaf is nutty and slightly sweet from the raisins and slivered almonds.
Serving suggestions:
- Serve the chicken longganisa and rice pilaf with a side of vinegar or hot sauce for extra flavor.
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Region: Philippine