Chicken Inasal with Java Rice

Bacolod-style grilled chicken matched with java rice is another favorite of my boys.

Ingredients:

Inasal:

6 pcs chicken quarters

1 tbsp salt

2 tbsp calamansi or juice of 1/2 a lemon

1 tbsp minced garlic

1/2 tsp freshly ground black pepper

Mix all the ingredients together and pour over the chicken quarters, making sure they are evenly coated. You may also put some cuts in the chicken to get more flavor. Refrigerate and let the marinade absorb for 1 hour.

The Inasal is usually grilled over hot coals, basted with the atsuete oil, but here I used my oven because it has a grilling feature. 


So for this I preheated my oven to 200 degrees Celcius (400 degrees F).

Then I brown the  chicken first in a pan before baking for about an hour.

Of course, feel free to grill it on the barbeque for better flavor!



While your chicken is baking, you can start with the Java rice (recipe and procedure below).

Baste your chicken occasionally with the atsuete oil. In the last 10 minutes, I turn my oven to the grill setting.

Prepare the Java rice ingredients.

JAVA RICE

atsuete oil ( Annato seeds )

1 tbsp chopped garlic

1 medium onion, chopped

1 Knorr beef cube

1-2 tbsp roasted red pepper, peeled, deseeded and chopped

3 tbsp ketsup

200 g tomato sauce

1 tsp soy sauce

1 tsp sugar
ground pepper to taste

3 cups rice, cooked at least 1 hour before starting

Prepare the Atsuete oil by pouring 1/2 cup oil into the pan. When the oil is hot, pour in the atsuete seeds and cook for about a minute. You'll immediately see the oil will absorb the red color. Turn off heat and remove seeds and discard. Place 1/2 of the oil in a bowl and set aside for basting the chicken.

Turn on the heat again and place the garlic, then onions. You'll see the garlic absorb the color. The atsuete gives the distinct, appetizing color to the rice and chicken.

Add the roasted peppers.

Then add the tomato sauce, ketsup, beef cube,

and sugar, soy sauce and pepper. 

Give it a good mix, lower the heat and let simmer for a few minutes to cook the tomato sauce.

Now add the rice in 3 batches, mixing well.

You can serve this with soy sauce with calamansi or lemon juice. Or soy sauce with vinegar and chopped onions. Also a side dish called astara (a papaya relish) compliments with the inasal.