Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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 Afritada with Bell Pepper
With bell pepper stew in a rich tomato sauce with potatoes, carrots, peas, and hard-boiled eggs. A Spanish-influenced Filipino favorite.
Instructions
- Warm up the oil in a cooking pot.
- Sauté the garlic and onion
- Add the chicken pieces when the onion gets soft. Cook both sides until it turns light brown.
- Add the tomato sauce and water. Let boil.
- Put the dried bay leaves in the pot and then add the Knorr Chicken Cube. Stir and cover. Cook between low to medium heat for 30 minutes or until the chicken gets tender.
- Add the carrot, bell peppers, and potato. Stir. Cover and cook for 12 minutes.
- Add salt and ground black pepper to taste. Stir and cook for 3 minutes more.
- Move to to serving bowl or plate. Serve!
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Pro Tips & Troubleshooting
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Cook tomato-based stews until the oil separates and rises to the surface for maximum flavor concentration.
- For fried chicken, let the coated pieces rest for 10 minutes before frying so the breading adheres better.
- Deglaze the pan with a splash of broth or vinegar after sautéing chicken for a quick pan sauce.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
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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