Pro Tips
**Chef's Tips & Troubleshooting:**
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
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 Fajita
Chicken Fajita — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- In a mixing bowl, combine all the marinade ingredients then mix.
- Put the chicken breast slices in the mixing bowl then cover with marinade. Let stand for at least 1 hour.
- Grill the chicken for 3 to 4 minutes.
- Heat a cooking pan and pour-in 1 tablespoon of olive oil.
- When the oil becomes hot, put-in the onion and bell peppers then stir. Cook for a minute.
- Fold in the grilled chicken and cook for 2 to 4 minutes more.
- Meanwhile, heat a fajita plate (sizzling plate) then transfer the cooked Chicken Fajitas.
- Serve with hot flour tortillas, sour cream, and salsa.
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Pro Tips & Troubleshooting
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
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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