Roasted Chicken with Dry Tinola GlazeFebruary 3, 2019
- Mikka WeeWords
In the Philippines, the holidays are almost synonymous with roast chicken. Someone will always either make, bring, or buy a bird for the big dinner. If you want to shake things up with something new and interesting this year, you might want to consider making our Roasted Chicken with Dry Tinola Glaze instead.
Yes, you read that right. Instead of enjoying Tinola in its liquid, soupy state, we thought of using it as a glaze over some hot juicy chicken. The combination of Tinola’s traditional flavors with a roast chicken’s delicately crisp skin and tender, succulent meat proved to be a real winner.
Using Knorr Chicken Broth Cubes, we basted the chicken’s surface while stuffing its cavity with Tinola ingredients. This way, the flavors will seep through every part of the chicken and will be naturally absorbed during the cooking process. It’s so good, you’ll eat end up eating more rice than with the conventional version.
Roasted Chicken with Dry Tinola Glaze
Total Time: 120 minutes / Yield: 8 servings
- 1 whole chicken (1.6 kg)
- 1/4 cup grated ginger
- 2 tbsp fish sauce (patis), plus a little more for basting
- 2 Knorr Chicken Cubes
- 1/4 cup chopped dahon ng sili
- 1 cup boiled raw papaya
- 1/4 cup dahon ng sili
- First step is to clean the whole chicken well. Make sure to pat it dry after.
- In a bowl, mash the Knorr Chicken Cubes. Mix them together with grated ginger, patis, and chopped dahon ng sili.
- Rub the seasoning all over the surface and the interior of the whole chicken.
- Marinate for 20 minutes.
- After marinating, stuff the chicken with the boiled papaya.
- Bake the chicken in a preheated oven at 350° Fahrenheit for 70-90 minutes, depending on the size of the chicken you’re using. We normally use a meat thermometer to gauge the readiness of the chicken. It should be 165 degrees inside of the chicken.
- After baking, allow the chicken to rest for around 5-10 minutes.
- Carve, serve, and enjoy!