Roast Tamarind Chicken

  • Required cooking skill level

  • 2-5
    persons serving
  • overnight
    marination plus 1½ hours preparation time

FLAVORING MIX

  • 1 teaspoon Garlic, crushed

  • 1 piece  Lemongrass, white part only

  • ½ piece  Onion, halved

  • ½ teaspoon Black peppercorn, crushed

  • 2 tablespoons UFC Sinigang Mix

  • 1 kilo Whole chicken

  • ½ piece  Onion, roughly chopped

  • 1 teaspoon  Garlic, crushed

  • 1 piece  Lemongrass, white part only

  • 1 piece Bay leaf

  • ½ cup Datu Puti Soy Sauce, for dipping sauce

Preparation

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    1Make the flavoring mix ingredients in a food  processor by combining garlic, lemongrass, onion,  black peppercorn and 1 tablespoon UFC Sinigang Mix. Blend until a rough  paste forms.

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    2Rub the flavoring mix on the chicken and inside  cavity

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    3Rub remaining UFC  Sinigang Mix on the skin. Place onion, garlic,  lemongrass and bay leaf inside cavity.

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    4Marinate overnight, covered, in the refrigerator

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    5Preheat oven to 350°F.

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    6Roast for 30 minutes, then cover with foil. 

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    7Continue roasting for about 1 hour until chicken  is done.

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    8Serve with Datu Puti Soy Sauce as dipping  sauce.

  • No Image Available

    1Make the flavoring mix ingredients in a food  processor by combining garlic, lemongrass, onion,  black peppercorn and 1 tablespoon UFC Sinigang Mix. Blend until a rough  paste forms.

  • No Image Available

    2Rub the flavoring mix on the chicken and inside  cavity

  • No Image Available

    3Rub remaining UFC  Sinigang Mix on the skin. Place onion, garlic,  lemongrass and bay leaf inside cavity.

  • No Image Available

    4Marinate overnight, covered, in the refrigerator

  • No Image Available

    5Preheat oven to 350°F.

  • No Image Available

    6Roast for 30 minutes, then cover with foil. 

  • No Image Available

    7Continue roasting for about 1 hour until chicken  is done.

  • No Image Available

    8Serve with Datu Puti Soy Sauce as dipping  sauce.

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