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Baked Chicken A la Pobre

Baked Chicken A La Pobre uses the most basic ingredients of soy sauce, calamansi juice and plenty of garlic to make a divine meal. The chicken cutlets are marinated for a few minutes then popped in the oven till they are done. Serve this entree with rice. This was inspired by a recipe from food blogger Joey L. Blanco of 80Breakfasts.com. Serves 2 to 4.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Baked Chicken
Servings: 2 people
Calories: 532.37kcal
Author: Asian in America

Equipment

Ingredients

  • 1.5 pounds chicken drumsticks or use other chicken cutlets; about 5 pieces
  • 6 Tablespoons soy sauce
  • 3 Tablespoons calamansi juice (or lemon)
  • 2 teaspoons Worcestershire sauce (Lea and Perrins)
  • 1 teaspoon ground black pepper
  • 4 cloves garlic peeled, smashed
  • 2 Tablespoons vegetable oil
  • 1 whole head garlic about 8 cloves; peeled, chopped
  • 1 Tablespoon chopped fresh parsley for garnish
  • steamed rice for serving

Instructions

Marinate the chicken:

  • In a non-reactive bowl, combine the soy sauce, calamansi (or lemon) juice, Worcestershire sauce and blend well. Pour liquid over the chicken cutlets. Sprinkle the ground black pepper powder over the chicken.
    Cover and refrigerate for 15 to 20 minutes.

To bake the chicken:

  • Preheat oven to 375 F.
    Grease an oven-proof baking pan with cooking spray to avoid meat from sticking.
    Arrange the chicken pieces in a single layer in the baking pan. Make sure the meats do not overlap with each other. Pour the marinade on the chicken.
    Tuck the 4 garlic cloves around the chicken pieces.
    Cover the entire baking pan with foil.
    Bake chicken at 375 F, covered in foil for 30 minutes. Then, remove the foil and continue baking, uncovered for 15 minutes more till chicken turns golden brown on top. Pierce the thick parts of the chicken cutlets with a fork. If no red liquid seeps out, the chicken is cooked completely.

To make the fried garlic topping:

  • In a small sauce pan, add the vegetable oil over medium-high heat. When oil is hot enough in 1 to 2 minutes, add the chopped garlic. Stir-fry for about 2 minutes till garlic is crisp and brown (do not burn the garlic or it affects the outcome of the dish).
    Drain the crisp garlic on parchment paper or paper towels to remove excess grease. Set aside.

To assemble baked chicken:

  • When the chicken is done, remove from the oven.
    Sprinkle the fried, crisp garlic over the baked chicken. Garnish with chopped parsley.
    Serve warm with rice.

Nutrition

Serving: 1g | Calories: 532.37kcal | Carbohydrates: 7.22g | Protein: 46.28g | Fat: 35.3g | Saturated Fat: 17.02g | Cholesterol: 209.69mg | Sodium: 3313.6mg | Potassium: 694.82mg | Fiber: 0.81g | Sugar: 1.59g | Vitamin A: 104.85IU | Vitamin C: 2.65mg | Calcium: 50.88mg | Iron: 3.23mg