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Pot Roasted Chicken with Four Dips and Mashed Kalabasa Recipe


  • 1 kilo chicken leg and thigh
  • 4 tbsps butter
  • 2 tbsps rock salt
  • Black peppercorn crushed
  • 1 medium lemon thinly sliced
  • 1/2 cup soy sauce
  • 1 tbsp parsley coarsely chopped
  • ½ tsp dried rosemary


  • Melt the butter with the oil in a large casserole over medium heat.
  • Brown the chicken in batches, about eight minutes per batch, careful not to pierce the skin. Set aside.
  • Season and rub chicken with salt and pepper.
  • Pour in soy sauce, and dried rosemary. Put sliced lemon.
  • Put the chicken in medium heat.
  • Basting it with its drippings until the chicken is browned and thoroughly cooked.
  • Garnish with chopped parsley on top.