Pro Tips
**Chef's Tips & Troubleshooting:**
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
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 Parmesan
Chicken parmesan — breaded chicken cutlet topped with tomato sauce and melted cheese. Italian-American comfort.
Instructions
- Heat a cooking pot and pour-in 2 tablespoons of extra virgin olive oil.
- Sauté garlic and onions until the texture of the onions becomes soft.
- Add-in carrots and cook for 2 minutes.
- Add the whole peeled tomatoes and lightly mash it while cooking. Bring to a boil and simmer for 15 to 18 minutes
- Heat a skillet or frying pan and pour-in 4 tablespoons of extra virgin olive oil.
- While waiting for the oil to reach the desired temperature, rub the salt and pepper on each chicken breasts.
- Dredge the chicken breasts in flour, dip in the beaten egg mixture, and roll over bread crumbs.
- Pan-fry the chicken breast in the pan with extra virgin olive oil until half done. Flip the chicken to cook the other side.
- Preheat the oven to 350 degrees Fahrenheit.
- Arrange the cooked chicken breasts on an oven safe plate then pour the sauce over each piece.
- Sprinkle parmesan cheese over each chicken (this should be on top of the sauce).
- Top the parmesan cheese with mozzarella cheese and pour the remaining sauce on the plate.
- Place the plate with chicken in the oven and bake for 20 minutes.
- Remove from the oven and garnish with chopped parsley.
- Serve hot
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Pro Tips & Troubleshooting
- Start cooking chicken thighs and legs before adding breast pieces since dark meat takes longer.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Use a wire rack when baking chicken wings so heat circulates evenly and the skin crisps on all sides.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
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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