Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Deglaze the pan with wine or broth to incorporate the browned bits into the final sauce.
- For pasta dishes, reserve a cup of pasta water before draining to adjust sauce consistency.
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 Pasta Casserole
Chicken Pasta Casserole — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Cook over medium heat pasta according to package directions. Drain.
- Grease baking dish with oil.
- Preheat oven to 350F.
- Heat oil in a saute pan.
- Brown the chicken in oil. Add tomatoes, Italian seasoning, and spaghetti sauce. Let it simmer for 8 minutes.
- Stir in broccoli. Cook for 1 minute.
- Put pasta in baking dish. Pour chicken mixture over pasta. Toss.
- Top with Parmesan and mozzarella.
- Bake for 25 minutes (uncovered).
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Pro Tips & Troubleshooting
- Cook pasta in generously salted boiling water — it should taste seasoned on its own.
- Reserve a cup of pasta water before draining to loosen the sauce if needed.
- Deglaze the pan with wine or broth to incorporate the browned bits into the final sauce.
- For pasta dishes, reserve a cup of pasta water before draining to adjust sauce consistency.
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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