Pro Tips
**Chef's Tips & Troubleshooting:**
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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.
Chicken a la King
Chicken a la King — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Heat a pan and melt-in 1/4 cup butter.
- Put-in mushrooms. Cook for 3 to 4 minutes.
- Put-in chicken, salt, ground black pepper, and sherry. Cook for 3 to 5 minutes.
- Meanwhile, heat a sauce pan and melt the remaining 1/4 cup butter.
- Incorporate flour and stir until the mixture forms. Pour-in chicken broth and stir until the butter and flour mixture dissolve. Let boil.
- Transfer the chicken broth mixture to the pan where the chicken is cooking.
- Pour-in the heavy cream. Add thyme, pimento, parsley, and green peas.Let boil and cook until the sauce thickens.
- Arrange puff pastry on a serving plate and top with chicken a la king.
- Serve.
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Pro Tips & Troubleshooting
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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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