Pro Tips
**Chef's Tips & Troubleshooting:**
- 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.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
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.
Tandoori Chicken
Tandoori Chicken — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- In a large bowl, combine all of the ingredients except for chicken and olive oil. Mix thoroughly.
- Put the chicken in the bowl and coat with the mixture.
- Marinade for 8 to 10 hours.
- Remove the chicken from the marinade and brush with olive oil.
- Grill until both sides are done.
- Transfer to a serving plate and garnish with sliced onions, carrots, and cucumber.
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Pro Tips & Troubleshooting
- 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.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
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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