Wednesday, March 28, 2012

Chicken in Mirinda

Chicken in Mirinda is the favorite of PD and Sophie.  They always ask me to cook this dish.  Finally, I relented and made this stew/casserole.  It actually tastes like Chicken Pastel sans the cream but with a hint of orange.

Chicken in Mirinda

1 K. chicken, cut into serving pieces
500 ml. Mirinda Orange
3 pcs. calamansi
1 t. rock salt
black pepper
1/2 C. flour
1/4 C. cooking oil
1 Knorr  Chicken cube
potatoes, cubed
carrots, cubed
green beans, cut into 1 inch length
half a bar of quickmelt cheese, grated

Marinate the chicken in 1/2 C. Mirinda Orange, salt, kalamansi juice and pepper overnight.

Dredge the chicken in flour and fry slightly, turning the pieces once.

Add the rest of the Mirinda Orange and Knorr cube.  When it boils, add the carrots and potatoes. Simmer for 30 minutes over low fire, covered.  Remove cover, increase the heat and add the green beans, when cooked, add grated cheese and serve.

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