Ingredients with Measurements:
- 1 whole chicken, cleaned and patted dry
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 can (14 oz) coconut cream
- 1/4 cup soy sauce
- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/4 cup water
- 2 tablespoons cooking oil
Special equipment needed:
- Roasting pan
- Basting brush
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and paprika.
3. Rub the chicken with the spice mixture, making sure to coat it evenly.
4. Place the chicken in a roasting pan and roast for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
5. While the chicken is roasting, prepare the sauce. In a saucepan, combine coconut cream, soy sauce, vinegar, and brown sugar. Bring to a boil over medium heat.
6. In a small bowl, mix cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
7. Remove the chicken from the oven and brush it with cooking oil.
8. Return the chicken to the oven and roast for another 10 minutes, or until the skin is crispy.
9. Serve the chicken with the coconut cream sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 40 minutes
Temperature:
- Oven temperature: 375°F
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 38g
- Carbohydrates: 12g
- Protein: 34g
Substitutions for ingredients:
- Chicken can be substituted with turkey or pork.
- Coconut cream can be substituted with heavy cream or evaporated milk.
- Soy sauce can be substituted with tamari or liquid aminos.
- Vinegar can be substituted with lemon juice or lime juice.
- Brown sugar can be substituted with honey or maple syrup.
- Cornstarch can be substituted with arrowroot or potato starch.
Variations:
- Add chopped onions and garlic to the sauce for extra flavor.
- Use coconut milk instead of coconut cream for a lighter sauce.
- Add chili flakes or hot sauce for a spicy kick.
- Use different spices for the rub, such as cumin or coriander.
Tips and tricks:
- Baste the chicken every 30 minutes for a juicy and flavorful result.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Double the sauce recipe for extra sauce to serve on the side.
Storage instructions:
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken in the oven at 350°F for 10-15 minutes, or until heated through.
- Reheat sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chicken on a platter with the sauce drizzled over it.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
- Red pepper flakes
Pairings:
- Steamed rice
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Grilled corn
Troubleshooting advice:
- If the chicken is not browning evenly, rotate the pan halfway through cooking.
- If the sauce is too thick, add more coconut cream or water to thin it out.
- If the sauce is too thin, add more cornstarch and water mixture to thicken it.
Food safety advice:
- Always wash your hands and cooking surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is fully cooked.
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days.
Food history:
- Lechon Manok is a popular Filipino dish that is typically roasted over charcoal. The addition of coconut cream to the sauce adds a rich and creamy flavor.
Flavor profiles:
- Savory, salty, sweet, and creamy.
Serving suggestions:
- Serve the chicken with steamed rice and roasted vegetables for a complete meal.
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Region: Filipino