Pro Tips
**Chef's Tips & Troubleshooting:**
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- 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.
Malapot na Pininyahang Manok
Chicken pieces are simmered in a rich pineapple-infused broth with Knorr Chicken Cube, carrots, and bell peppers until tender, then thickened with cornstarch and liver spread for a thick, sweet, tangy, and savory sauce.
Instructions
- Heat oil in a pan. Pan-fry the chicken pieces until the sides turns light brown in color. Remove from the chicken and set aside.
- Sauté onion and garlic using the remaining oil.
- Incorporate the chicken back in once the onion softens.
- Pour soy sauce and stir while deglazing the chicken residue stuck on the pan.
- Add pineapple chunks and water. Let boil.
- Put-in the Knorr Chicken Cube. Cover the pan. Adjust the heat between low to medium settings. Cook the chicken for 25 minutes.
- Add liver spread and carrot. Cook for 5 minutes.
- Add bell peppers. Season with salt and ground black pepper.
- Combine cornstarch with 3 tablespoons of water. Mix well and then pour into the pan. Stir until the sauce reaches your desired thickness.
- Add in sugar. Cook for a minute.
- Transfer to a serving plate. Serve warm with rice.
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Pro Tips & Troubleshooting
- For roasted chicken, let it rest for 10 minutes after cooking before carving to retain juices.
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
- 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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