Filipino BBQ Chicken with Java Rice

DSCF7219 (640x480)The Philippines was absolutely influenced by the Spaniards. I don’t understand why a certain blog referred to the Filipino Food as a cousin of the Thai?  I totally believe that my great grandparents spoke Spanish even though they lived and grew up in far-flung provincial towns in the Philippines.

I am currently spending my most awaited time-off in Madrid. I waited for ten months for a most awaited week’s refuge and isolation. I’m slowly getting my groove back. I badly needed one! It’s my second day and enjoying my hotel and hotel room amenities located at the Old Madrid side of the city. It’s extremely hot and humid outside and a ‘siesta’ everyday is necessary to keep pace with the Spaniard’s way of drinking and eating; although I only last until about 11 p.m. I’ve picked up some Spanish words and expressions along the way which are vey related to Tagalog: Bale-bale!! (Di Bale na lang, OK lang),  Taquila (Takilya), Todos Dineros ($$$$$) and more.

Anyway, I’m enjoying the ‘Tapas’ culture despite the very ‘touristy’ climate in and around the area. I don’t mind though. I could always lock myself up in my hotel room and sleep! That I miserably miss too.  I haven’t really encountered any chicken dishes on my second day, but have been overwhelmed by servings of crusty bread, local cheese and Iberico ham on every ‘Tapas’ Bar I enter. Catalunya didn’t serve me them when I went there last year (just for comparison). These staples are all over much like the Filipinos’ strict affair with steamed rice and adobo.

This particular BBQ Chicken was inspired by the Old Manila culture which in part is very, very Spanish. I’m sure anyone who were born in the ’60s and ’70s would understand what I’m referring to. The Old Manila I knew was clean, quaint, sophisticated and just like Madrid, had plazas all over which weren’t as crowded as now.  It was fun milling around these plazas and drinking ‘Cerveza’ from ‘cafeterias’ from across the four corners of the street.

This BBQ Chicken was popularized by Aristocrat where my parents took me when I was still a toddler.  I didn’t follow any strict recipe for this one, and it didn’t exactly tasted like Aristocrat’s. I didn’t have the resources to execute that splendid dish, and as always time was against me to gather up all ingredients. Anyway, here’s my take on that ‘Old Manila’ BBQ Chicken. I also tried the very popular ‘Java’ rice using a ‘Paella’ Spice I bought in Barcelona. Enjoyed both.


  • Chicken Quarter Leg
  • Pop (used a can of Pepsi)
  • Light Soy Sauce
  • Con Azafran
  • Brown Sugar
  • Lemon Juice (or Lime)
  • Patis
  • Ginger
  • Garlic
  • Onions
  • Thai Chilis
  • Coriander (garnish)
  • Thai Basil (garnish)
  • Ground Black Pepper
  • Sea Salt

Combine everything in a mixing a bowl. Taste the marinade accordingly and pour in another container together with the chicken legs.

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Discard the marinade and pat-dry the legs with a paper towel. Insert in a 385’C pre-heated oven until cooked through; about 45 minutes to an hour.

Garnish with finely chopped Coriander and Thai Basil. These herbs made a whole lot of difference on each bite! I wanted more thereafter.

Java Rice:

Heat a wok with vegetable oil. Saute the garlic followed by the day-old rice.  Add salt and pepper and generously sprinkle with ‘Paella’ Con Azafran until each kernel has been fully coated by the yellow substance.

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2 thoughts on “Filipino BBQ Chicken with Java Rice

  1. back home we never had java rice … imagine my surprise when i went to college and was faced with a yellow rice! lol.
    combo looks good! seconds, please … ๐Ÿ˜€

    thanks for sharing over at Food Friday, Chef Win
    enjoy your vacation!

    • Hi Maiylah! Thanks! Same here. Never had Java Rice. Discovered that in the food courts paired sizzling plates. I had to cook my own version of yang chow fried rice growing up just to stay away from steamed rice. ๐Ÿ™‚

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