Chicken Alexander


  • 1& 1/2 cup water
  • 1 whole chicken
  • 2 onions, quartered
  • 1 & 1/2 tsp. salt
  • 2 tsp. pepper
  • 2 tsp. margarine
  • 1 onion chopped
  • 1 chopped red bell pepper
  • 2 small carrots diced
  • 2 pcs. Chorizo de Bilbao, sliced thinly
  • 1/2 cup chicken broth
  • 6 medium size potatoes
  • 1/2 cup margarine
  • 1/4 cup milk
  • 1 slightly beaten egg
  • bread crumbs
  • asparagus tips and green
  • peas for garnishing cooked in salt and water and mashed

Cooking Instructions:

  1. Boil the chicken with the first four ingredients for 20 minutes. Remove the bones and dice the chicken meat. Set aside. In a separate pan, sauté the onion in the margarine. Add the chicken; stir a while, before adding the chicken broth.
  2. Season to taste. Arrange the mixture in a round Pyrex dish. Arrange one layer of asparagus tips on the top or toss in one cup green peas. Set aside.
  3. To the mashed potato add 1/2 cup margarine, milk, beaten egg and seasonings. Mash until smooth. Put on top of the chicken. Sprinkle with bread crumbs and bake in a preheated (350 deg F) oven for 20 minutes or until top is slightly brown. Good for 8 persons.

Source: Panlasang Pinoy Meat Recipes

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