Baked Chicken In Sinigang Rub

A friend and blog reader, Sandy Celi, gave me some of her organic chicken for sampling. I automatically scanned my mental files for a favorite recipe and thought of whipping up my favorite baked chicken in sinigang rub. I thought it was to be our local version of the lemon and pepper rub. Yes, only better.

I grabbed some sachet of my organic sampaloc sinigang mix from Herb’s Best (owned by my cousin-in-law, Fannie Guanzon) and I was set to fire away.

In a snap, I suddenly found myself strutting my stuff in the kitchen gearing up to make some baked chicken in sinigang sampaloc rub. It was to be a dream combo in an untypical sinigang dish. Two chemical and preservative-free major ingredients in one dish name– clap, clap!

When you check Sandy’s blog site  you will read that this chicken comes from a breed of “Grass Fed, Free Range, Naturally Grown, Pastured Colored Chickens: Raised with a lot of sunshine, fresh air, supplemented with probiotics and unmedicated feeds”.

No wonder it did not have the innate lansa or slimmyness chickens usually have. Oh and by the way, did I say that it  was distinctly tastier than the regular commercial chicken? Ahhh, sarap Lord! 

Now,  how cool was that?

Okay to do this you will need:

1 big chicken

1 small sachet sampaloc mix

salt and pepper to taste

1 bunch tanglad

1 cup fresh parsley

oil

Preheat oven to 300 deg c.

Season chicken with salt and pepper.

Meantime in a small mixing bowl, mix 2 tbsps oil and 1 small sachet of sampaloc sinigang mix.

Rub onto the chicken.

Insert lemongrass and parsley (with bottom part of the stalks pounded to release flavor) into the cavity.

Bake  for 2-3 hours or until chicken is done. Serve with gravy sauce (recipe below).

Gravy sauce:

Scrape the pan where you baked the chicken by adding 1 cup of boiling chicken stock. Drain to smoothen the mixture.  Transfer mixture in a sauce pan. Simmer on low heat. Add 3 tbsps butter and 2 tbsps flour. Stir until sauce is free of lumps.