Maharlika's Filipino Pride Chicken and Ube Waffles

Written by: Carla De Guzman/Friday, Mar 18, 2016 10:10 AM

Just when you thought the chicken and waffle combo couldn’t get any better, Maharlika owner Nicole Ponseca and Chef Miguel Trinidad serve up a fantastic American classic with a Filipino twist. Ube (known internationally as purple yam) is infused into a basic waffle batter, giving it a sweet, nutty and aromatic undertone. The fried chicken is made without a batter—just a spicy, earthy marinade that makes the chicken truly Filipino. 

Nicole Ponseca and Chef Miguel Trinidad

Filipino Pride Chicken

The secret to the chicken is in the marinade. Because most of the guests asks for gluten-free food, Chef Miguel created this batter-less chicken recipe to match the waffles. He uses the following dry ingredients for the marinade: 

  • smoked paprika

  • powdered ginger

  • onion powder

  • garlic powder

  • ground coriander

  • salt and pepper

Then he adds egg whites and stirs up the marinade. The chicken is marinated skin side down and left to soak in the mix overnight. Once they're ready the chicken is fried instantly in a deep fryer. Chef Miguel tells us that the secret to knowing if your chicken is ready is to see if it floats. When the chicken starts floating, it’s time to get to eating!

Ube waffles fresh out of the iron. 

Ube Waffles

Some households in the Philippines would have a jar of halaya (or ube jam) waiting ready to go for the recipe (although admittedly, we use it more for snacking than for baking), but Maharlika uses dehydrated ube, purple yam extract, sweet coconut milk as a substitute. With a bit of melted butter, sugar and baking soda, everything is mixed up with milk and flour until you have a light, purple batter that’s slightly expanded.

The finished product! Maharlika's Filipino Pride Chicken and Ube Waffles is definitley on our must-try list!

Once you’ve had it in your waffle iron for four to five minutes, you’re ready! The dish is served with Maharlika’s specialty macapuno and caramel syrup (complete with macapuno bits!) and anchovy (aka bagoong) butter.

**Header photo courtesy of Nicole Ponseca

Get to know the person behind the Filipino restaurants!
Read on to know about Nicole Ponseca's journey into becoming a restaurateur >

About Carla De Guzman
Carla de Guzman is the author of self-published books Cities, Marry Me Charlotte B! and We Go Together. She loves to travel, coming home to her dog Kimchi and spending her weekends having dinner with her crazy family by day. By night, she’s writer and an artist, spending her midnights at her desk. Follow her on Instagram (@somemidnights) for more!
Bartending 101: Mix It Up at Home
Want to be your own bartender? Try these quick and easy cocktail/mocktail recipes

Feast on this: Piolo x Japan
Join Piolo Pascual as he scours Osaka for the best Ramen and Okonomiyaki!

Chef Yana Gilbuena's Halo-Halo Kitchen Sink Fried Rice
Chef Yana Gilbuena whips up an easy, delicious fried rice dish.

Feast for the Senses: How to Eat in Taipei
We break down the five steps to eating in one of Taiwan's famous night markets.


Recommended Articles
Our Favorite Sydney Cafés
The History of the Pride Flag
Say It With Flowers
Beauty in Brokenness

Get the Lifestyle Network Newsletter

© 2015. ABS-CBN Corporation. All Rights Reserved.