For Pinoys, Chicken Sandwiches is just perfect for quite a number of occasions. We can have it as ‘pabaon’ for our school kids, have it on field trips and road trips, have it as snacks on seminars and similar events, have it as appetizers in parties, have it as snacks on summer outings, have it as a plain ol’ merienda when mom’s not too busy… Well, I can keep going on, but the point is a yummy chicken sandwich spread always come in handy and it is a good idea that you know of a good recipe.
If you haven’t tried making a chicken spread until now, this recipe will help you get that jumpstart. If you’ve tried making one before, you could still try this recipe and see if it is an upgrade from your old recipe.
Give this a shot today!
INGREDIENTS:
- 1 whole chicken (3 lbs)
- 3 pcs hard boiled eggs, peeled and chopped
- 1 cup crushed pineapple
- ½ cup sweet relish
- 1 medium onion, peeled and chopped
- 2 stalks celery, chopped
- 1 cup mayonnaise
- 2 tbsp condensed milk
- 2 bay leaves
- 3 cloves garlic, peeled and smashed
- ½ tsp pepper corns
- 1 tsp salt
- salt and pepper to taste
HOW TO COOK:
- Place the chicken meat in a single layer in a pot.
- Add the salt, bay leaves, garlic and pepper corns.
- Add enough cold water to cover chicken for about 1 inch.
- Bring the water to a boil over medium heat and then lower to a simmer.
- Cover and continue to simmer chicken for about 30 to 40 minutes or until cooked through.
- Drain from liquid and allow to completely cool.
- Discard the bones and skin then shred the meat.
- In a large bowl, combine the shredded chicken meat, eggs, crushed pineapple, sweet relish, onions, celery, mayonnaise, and condensed milk.
- Stir well to combine.
- Season with salt and pepper to taste.
- Refrigerate for about 30 minutes. Spread in sandwiches. Enjoy!
IMAGE: addapinch.com
Also try: Egg Salad
