First of all, I must say this is one ugly but yummy photo. Most Filipino foods are ugly-yummy in real life and this must be my first photo of many to come. As a food stylist, this is one big photo no-no, but as a real cook all I can say is- this was one delicious dish. This is my first entry for my Shiitake 3-Ways recipe series. Chicken is my top meat of choice when cooking at home and I usually cook it as Tinola, my hubby’s favorite Filipino dish. After weeks and weeks of serving it, I just had to think of another recipe that will use my leftover chickens and my all-around favorite fresh shiitake mushrooms. I also recently bought some Cajun spice mix and wanted to make use of it for this dish. Another kitchen experiment that turned out really well!
This is very easy to prepare and cook, less than 30 minutes and you’re all set. And surprisingly, the hubby wants it on our weekly menu too!
Ingredients:
6 pieces chicken legs and thighs
Cajun Spice Mix
2 tablespoons oil
1 tablespoon garlic, sliced
3 pieces fresh shiitake mushrooms, sliced
1/4 cup button mushrooms, sliced
1/8 cup vodka
1/2 can of Campbell’s Cream of Mushroom
1/4 cup milk
1/4 cup water
Salt, to taste
Pepper, to taste
Procedure:
Marinate chicken in Cajun Spice Mix overnight.
Sauté garlic until golden. Add and brown chicken pieces. Add sliced mushrooms and cook until slightly wilted, about a minute. Pour vodka and burn off the alcohol for about 2 minutes. Add in mushroom soup, milk and water. Let it simmer until chicken is cooked and sauce has thickened, about 15-20 minutes. Season with salt and pepper.