Pro Tips
**Chef's Tips & Troubleshooting:**
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Huevos Rancheros
Huevos Rancheros — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Prepare the salsa by heating 2 tablespoons of cooking oil in a pan. Saute the onion until it becomes soft. Add the diced tomatoes, add the chipotle pepper, and banana pepper. Cook for 3 to 5 minutes. Add salt and pepper to taste.
- Heat the eggs. I prefer either sunny side up or ever easy. Set Aside.
- Heat a clean frying pan. Once the pan starts to heat-up, lay a corn tortilla flat over the pan and continue to heat up (using medium heat) for 2 minutes per side.
- Arrange the warm tortillas on a serving plate. Top with fried egg and salsa. Garnish with cilantro.
- Serve.
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Pro Tips & Troubleshooting
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
Cooking Tips
Use a meat thermometer to check doneness: 165°F (74°C) at the thickest part of the breast, away from the bone.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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