This is a very simple whole chicken royale recipe. With a delicious sweet and fruity flavor and savory taste because of the aromatics added to the dish. And guess what is the ingredient that creates the fruity orange taste? It’s a soda orange drink called Royal Tru orange. But you can use other brand of orange softdrinks Mirinda or Fanta. It’s so simple that all you have to do to a dressed chicken is to season it with salt and pepper then cook it in a pot with aromatics and condiments until the sauce is thick. There is no need to bake it or roast it in the oven.
Whole Chicken Royale: A Sweet and Savory Delight with a Filipino Twist
There’s something magical about dishes that bring back memories of family gatherings, where the aroma of good food fills the air, and everyone is gathered around the table sharing stories and laughter. For me, this recipe for whole chicken royale is one of those special dishes. Its sweet, fruity flavor combined with savory undertones makes it a crowd-pleaser, and the best part? It’s so simple that even beginners can whip it up with ease.
This dish is inspired by a memory of my Uncle Raul, who swore by using orange soda as a secret ingredient to elevate any chicken recipe. I remember him bustling in the kitchen, proudly explaining that Royal Tru Orange, or any similar soda, was the key to achieving that unique balance of flavors.
What Makes Whole Chicken Royale Special
At its heart, Whole chicken royale is a celebration of simplicity. With just a handful of ingredients, you can transform an ordinary chicken into a dish bursting with flavor. The use of orange soda gives it a fruity, citrusy sweetness, while the soy sauce and oyster sauce provide depth and umami. Aromatics like ginger, garlic, and lemongrass elevate the dish further, creating a harmony of flavors that’s hard to resist.
Interestingly, the use of soda in cooking isn’t new. In Filipino cuisine, it’s often used to tenderize meat while adding a subtle sweetness. The carbonation helps break down the protein fibers, resulting in a juicy and tender chicken that practically melts in your mouth.
Preparing the Chicken
To start, make sure to thoroughly wash and dry the chicken. My mother always said this step is crucial to remove impurities and ensure the seasoning adheres well. Rubbing the chicken with calamansi juice, salt, and pepper not only enhances its flavor but also cuts through any lingering gamey taste.
As the chicken rests with the seasoning, the aromas begin to mingle, and you’ll notice a hint of the citrusy notes from the calamansi. This step is a small but essential part of the recipe, a nod to the Filipino tradition of ensuring every dish is bursting with flavor from the inside out.
Cooking Whole Chicken Royale
The beauty of this dish lies in its simplicity—no need for baking or roasting. All you need is a large pot, the right ingredients, and a little patience.
The first time I made this dish, I was skeptical about cooking the chicken entirely in soda. But as the orange soda simmered with onions, ginger, and lemongrass, the kitchen filled with an irresistible aroma that instantly transported me to childhood dinners at my Lola’s house.
Placing the chicken breast-side up in the pot ensures that the leanest part of the meat doesn’t dry out during cooking. After simmering for about 30 minutes, flipping the chicken allows it to cook evenly and absorb all the wonderful flavors from the sauce.
Why Basting is Key
One trick I learned from my cousin Maribel, who makes this dish during fiestas, is to baste the chicken with its own sauce as it thickens. This step ensures the chicken is coated in the rich, glossy sauce, making every bite flavorful.
The sauce, thickened naturally by the soda and condiments, clings to the chicken, creating a perfect balance of sweet and savory. It’s the kind of dish that doesn’t need much garnish—maybe just a sprinkle of leeks for a pop of color and freshness.
A Nostalgic Twist
This recipe isn’t just about the flavors; it’s about the memories it creates. For many Filipinos, dishes like whole chicken royale are a testament to the resourcefulness and creativity found in every Filipino kitchen. Using ingredients like Royal Tru Orange or Fanta may seem unconventional, but it’s this ingenuity that makes the dish so special.
When I make this dish today, I think of my sister, who brought a similar recipe back from her visit to Ilocos. She learned from a neighbor there to add a bit of ketchup for color and a hint of tanginess, a tip that has since become a staple in our version of the dish.
The Versatility of Whole Chicken Royale
What I love most about this recipe is its versatility. While it’s perfect as a centerpiece for a family dinner, it’s also an excellent option for potlucks or festive occasions. Pair it with steamed rice and a side of buttered vegetables, and you have a meal that’s as comforting as it is delicious.
For those who want to experiment, feel free to swap out the Royal Tru Orange with other brands like Mirinda or Fanta. The result will still be a beautifully tender and flavorful chicken with that signature fruity sweetness.
Food for Thought
Did you know that the concept of cooking with soda has roots in various cuisines? In the Philippines, it’s not uncommon to find dishes like adobo or pork barbecue that use soft drinks as a marinade or cooking liquid. The sugars in the soda caramelize beautifully, adding a depth of flavor that’s hard to replicate with other ingredients.
Whole chicken royale may seem modern, but its core principles—simplicity, flavor, and resourcefulness—are deeply rooted in Filipino cooking traditions. It’s a dish that brings people together, reminding us of the warmth and love that comes with sharing a meal.
So, the next time you’re looking for a recipe that’s both easy and impressive, give this whole chicken royale a try. It’s a dish that’s bound to become a family favorite, just like it did in mine.
How to Cook Whole Chicken Royale
Ingredients
- 1 whole dressed chicken
- 2 cups Royal softdrinks (or any orange soda drinks)
- 4 pcs red or white onions quartered
- 4 stalks lemon grass pounded
- 2 inch ginger sliced
- 2 stalks leeks trim the roots
- 5 stalks spring onions or green onions
- 1 Tbsp. garlic minced
- 1/4 cup oyster sauce
- 2 Tbsp. soy sauce
- 2 Tbsp. tomato or banana ketchup
- 4 pcs calamansi extract the juice
- salt and pepper for rubbing the chicken skin
Instructions
How to Cook Whole Chicken Royale
- Wash the chicken to remove any impurities. Put in a colander and let it drain until dry.
- Rub with calamansi juice, salt and pepper. Let it stand for a few minutes.
- In a large pot that will fit the whole chicken, put the orange soda softdrink (Royal tru orange), onions, ginger, lemongrass, leeks, spring onions, garlic, oyster sauce, soy sauce and ketchup.
- Then lay the whole chicken breast side up to avoid over cooking the breast part. Cover and simmer it for 30 to 45 minutes.
- After 30 minutes, open the pot and turn the chicken upside down facing the breast part on the bottom of the pot. Simmer again for 15 minutes.
- Then turn off heat and remove the chicken from the pot. Remove all the aromatics in the pot and leave the sauce. You can also strain the aromatics using a sieve and put the liquid back in the pot.
- Put the chicken back in the pot and turn on the heat. Baste the chicken with the sauce from time to time while cooking.
- Cook until the liquid becomes thick. Serve hot and garnish with sliced leeks.
Video
Notes
Cooking Tips:
Use Orange Soda for Tender and Flavorful Chicken
The key to the unique taste and tenderness of Whole Chicken Royale is the orange soda. Its carbonation helps break down the chicken’s fibers, resulting in juicy, tender meat, while the sugars add a caramelized sweetness. For the best results, use a soda with a vibrant citrus flavor like Royal Tru Orange, Mirinda, or Fanta.Flip the Chicken for Even Cooking
To ensure the chicken cooks evenly, start with the breast side up in the pot. After 30 minutes of simmering, flip the chicken to let the breast side absorb more of the rich flavors from the sauce. This technique prevents overcooking the breast meat while allowing the sauce to seep into every part of the chicken.Baste for a Glossy, Flavorful Finish
Basting the chicken with the sauce during the final stage of cooking is essential for maximum flavor. As the sauce thickens, regularly spoon it over the chicken to create a glossy, sticky coating that enhances both taste and presentation. This step ensures every bite is packed with the dish’s sweet and savory goodness.
