Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- 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 Cordon Bleu
Chicken Cordon Bleu — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Combine softened butter and salt then mix well
- Place a piece of chicken breast in a flat surface then brush the top with the butter-salt mixture and sprinkle some paprika.
- Top the chicken breast with ham slices followed by the Swiss Cheese
- Start rolling the chicken breast from one end to the other. Make sure that it is tightly rolled. You may use a toothpick to fasten the end of the chicken breast to keep it from rolling back.
- After rolling all the chicken breast, combine the remaining butter-salt mixture with egg and whisk until every ingredient is evenly distributed.
- Brush the outer part of the chicken breasts with the egg-butter-salt mixture then dredge in bread crumbs.
- Place the chicken breasts in a greased baking dish then bake for 25 minutes. If the chicken is not fully cooked by this time, you can loosely cover it with aluminum foil and continue baking at lower temperature until the chicken is cooked.
- Remove from the oven and slice into individual servings.
- Serve hot.
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Pro Tips & Troubleshooting
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- 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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