Chicken Marengo – Air Fryer + Stovetop
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I have not cooked my Filipino version of Chicken Marengo in ages, so I did for this month of family birthdays, and milestones. Chicken Marengo has been in my recipe repertoire from the time we lived in the Philippines, through the years our children were growing up here in America.
I first pre-fried chicken pieces in the Air Fryer, for less grease. If you don’t own an Air Fryer, I also share how to cook the fried chicken stove-top. Then when the meat is crisp, simmer the chicken in tomato sauce.
You can cook this ahead, and the tart tomato flavors blend better the day after. There are many Filipino dishes which are tomato sauce-based, and this is one of them. After simmering in the sauce, the crisp chicken cutlets are soaked in sweetness. Don’t forget the rice, because you’ll need the fragrant steamed grains to catch the superb sauce. Once you slice the tender chicken, you’ll wonder why you haven’t cooked this sooner.
Serve this entrée as the family gathers again. Or bring it to the next potluck, as your neighbors emerge from the lockdown. When you do, your friends will take a few bites, and realize how much they’ve missed you.
This recipe was inspired by the new edition of The Let’s Cook with Nora Cookbook, which was my Mom’s cooking bible. Read about my feature Let’s Cook with Nora Returns For the Next Gen of Home Cooks on this classic Filipino cookbook edited by Nina D. Puyat, which published on Positively Filipino magazine. Click here.
Chicken Marengo - Air Fryer + Stovetop
Equipment
- Air Fryer
- Large skillet or Wok- if pan frying (about 12 to 14 inches diameter)
- Large saucepan - to simmer in sauce
Ingredients
For the Chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 to 4 pounds chicken cuts, bone-in, skin-on; dark meat; about 5 to 6 pieces legs, thighs, wings
- 2 ½ Tablespoons melted butter; divided, use 2 Tablespoons to coat chicken; 1/2 Tablespoon to saute mushrooms
- ½ cup vegetable oil, if pan frying
For the Tomato-Mushroom Sauce
- 2 Tablespoons extra virgin olive oil
- 1 whole medium-sized white or yellow onion, chopped
- 4 cloves garlic
- 1 whole medium-sized tomato, chopped
- ½ cup tomato sauce
- 2 Tablespoons white wine
- 1 ½ cups chicken broth
- 1 can (6 ounces) button muxhrooms, drained, halved
- 1 whole medium-sized red bell pepper
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 stalk scallion greens, sliced, for garnish
For Serving:
- steamed rice
Instructions
To Air-Fry Chicken (Option 1)
- In a small bowl, combine the garlic and onion powders, paprika, salt and ground black pepper. Marinate the chicken with this dry rub. Cover the chicken and refrigerate for at least 1 hour.Preheat the Air Fryer at 370 degrees.Brush the melted butter all over the chicken pieces.Place the chicken in the Air Fryer and cook for 25 to 30 minutes at 370 degrees. Flip the chicken at about 10 minutes left. When done, turn off the Air Fryer, slide open the basket and remove the chicken pieces with a pair of long tongs. Set chicken aside. Do NOT touch the inside parts of the Air Fryer. *Note: We own a small Philips Air Fryer which has a removable basket for the food at the bottom. Since it is a small model, I cook 3 large chicken pieces at a time.
To pan fry Chicken (option 2)
- If you don't own an Air Fryer, you can cook the chicken stovetop, like I did in the past before I bought this appliance.Coat the chicken pieces with the dry rub of : garlic and onion powders, paprika, salt and black pepper. Cover and refrigerate for at least 1 hour.Brush chicken with the melted butter.In a large, deep skillet or wok, add the vegetable oil. When oil is hot enough in about 2 to 3 minutes over medium high heat, add the chicken pieces. Fry in the oil for about 35 to 40 minutes. Lower heat to medium if oil is getting too hot and to avoid chicken from burning. Flip the chicken using a large turner or pair of tongs, for even browning.Remove chicken from skillet. Place meat on parchment paper to remove excess grease. Set aside.
To cook the Tomato-Mushroom Sauce with the Chicken:
- In a large saucepan, over medium-high heat, add the extra virgin olive oil.Saute the onions, garlic and tomatoes for 2 to 3 minutes till soft.Pour the tomato sauce, the white wine, and the broth. Combine ingredients. Cover and simmer for about 5 to 6 minutes.Add the fried chicken pieces to the simmering tomato sauce broth. Lower heat to a medium. Cover and continue cooking for 15 to 20 minutes more.
- To saute mushrooms: In a separate saucepan, melt the butter. Add the mushrooms and sliced bell pepper. Saute for 2 minutes.Transfer the mushrooms and peppers to the saucepan with the chicken and tomato sauce. Season with salt and pepper. Garnish with chopped scallions and serve warm with rice.
- Cook's Comment: You can also use boneless chicken cuts for this recipe. Please note that cooking time both in the Air Fryer or on the stovetop will be shorter.
Copyright Notice
- Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Nutrition
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
