Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
For maximum flavor, season the chicken at least 30 minutes before cooking — ideally overnight in the refrigerator. This allows the marinade to penetrate beyond the surface. Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Baked Garlic Rosemary Chicken
Made with chicken, red potatoes, chopped fresh rosemary and minced garlic — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Boil the potatoes for 8 minutes. Remove from the pot and let cool.
- Slice the potatoes into quarters. Sprinkle some garlic powder and then set aside.
- In a bowl, combine garlic, rosemary, 1 tablespoon olive oil, juice of 2 lemons, salt, and ground black pepper. Mix well.
- Combine the rosemary mixture with the chicken. Make sure that the chicken is coated with the mixture equally. Marinate for 30 minutes.
- Heat a frying pan and then pour-in remaining olive oil.
- Pan-fry each side of the chicken for 4 to 6 minutes.
- Preheat oven to 425 degrees Fahrenheit.
- Arrange chicken and potatoes in an oven-proof tray.
- Bake for 30 to 40 minutes.
- Remove from the oven, and then serve.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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