Soy-Free Chicken Longanisa
Dive into the rich, flavorful world of Filipino cuisine with this Soy-Free Chicken Longanisa recipe, a healthier twist on a traditional favorite. Made with tender ground chicken and sweetened naturally with coconut sugar, these savory sausage logs are packed with aromatic spices like annatto powder, paprika, and ground allspice, creating a vibrant balance of sweet and smoky flavors. Marinated to perfection, then pan-fried and simmered, the longanisa achieves a juicy center and irresistible caramelized exterior. Plus, this recipe skips soy sauce, catering to dietary restrictions without compromising on the authentic Filipino taste. Serve alongside steamed rice or garlic fried rice with eggs for a hearty breakfast or delightful meal. Perfect for those seeking a soy-free alternative that doesn’t skimp on bold flavors!
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Recipe Information
Ingredients
- 500 grams ground chicken
- 3 tablespoons coconut sugar
- 2 tablespoons white vinegar
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon annatto powder
- 0.5 teaspoon ground allspice
- 1 leaf bay leaf, crumbled
- 1 cup water
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine ground chicken, coconut sugar, white vinegar, and minced garlic. Mix well to incorporate all the ingredients.
Add sea salt, ground black pepper, paprika, annatto powder, ground allspice, and crumbled bay leaf to the chicken mixture. Continue to mix until the spices are evenly distributed throughout the meat.
Cover the bowl with plastic wrap and allow the mixture to marinate in the refrigerator for at least 30 minutes, or overnight for best results.
After marinating, portion the chicken mixture into equal lengths (about 3 inches) and shape into 1-inch thick logs. Alternatively, you can wrap and shape using wax paper.
In a large skillet over medium heat, add olive oil and swirl to coat the pan evenly.
Once the oil is hot, place the chicken longanisa logs into the skillet, ensuring not to overcrowd the pan.
Cook the longanisa, turning occasionally, until they are browned evenly on all sides, about 10-12 minutes.
Pour the cup of water into the skillet and allow it to simmer. Cover the skillet and let the longanisa cook thoroughly for an additional 10-15 minutes or until fully cooked, ensuring to check that the internal temperature reaches 165°F (74°C).
Remove the lid and let the water evaporate while letting the longanisa brown further, adding an additional tablespoon of oil if necessary.
Once cooked, allow the longanisa to rest for a few minutes before serving.
Serve hot with steamed rice or as part of a classic Filipino breakfast with garlic fried rice and eggs.
Nutrition Facts
Calories |
1146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 36.4 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2939 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
