Pro Tips
**Chef's Tips & Troubleshooting:**
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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.
Filipino Style Chicken Curry
Made with chicken, baking potato, red bell pepper and chopped celery — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat oil in a pot. Pan fry the chicken pieces for 1 ½ to 2 minutes per side. Remove the chicken from the cooking pot. Set aside.
- Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well blended. Set aside.
- Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue to cook until onion and celery softens.
- Pour the gata mixture into the pot. Let boil.
- Mix in curry powder. Stir until the powder totally dilutes in coconut milk.
- Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to 35 minutes or until tender.
- Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to 8 minutes.
- Incorporate fish sauce and ground black pepper. Stir.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
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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