Pro Tips
**Chef's Tips & Troubleshooting:**
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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 ala King
Chicken ala King — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Boil water in a cooking pot. Add chicken breast. Cover and cook in medium heat for 20 to 25 minutes. Remove the chicken from the pot. Let it cool down. Slice into cubes. Set aside.
- Melt butter in a pan. Continue to cook in low to medium heat until butter gets hot.
- Saute onion, green bell pepper, and mushroom.
- Add Knorr Chicken cube. Continue to stir until all ingredients are well blended.
- Add all-purpose flour. Stir.
- Pour milk into the pot. Stir. Let boil.
- Add cubed chicken and pimiento. Season the chicken ala king with salt and ground black pepper. Continue to cook while stirring for 2 minutes or until the sauce thickens.
- Serve.
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Pro Tips & Troubleshooting
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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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