Pro Tips
**Chef's Tips & Troubleshooting:**
- For Filipino spaghetti, the sauce should be sweet — a blend of ketchup, banana ketchup, and sweetened sauce.
- Cook pasta al dente — it finishes cooking in the sauce.
- Reserve some pasta water to adjust sauce consistency — the starch helps it cling to the noodles.
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.
Marry Me Chicken Pasta
Marry Me Chicken Pasta — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- Season the chicken thighs with salt, pepper, and oregano. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Sear the chicken thighs for 5–6 minutes per side until it turns golden and cooked through. Remove.
- Cook the garlic until they soften and release their aroma.
- Add the sun-dried tomatoes and stir for 1 minute. Pour in the cream and bring to a gentle simmer.
- Cook the pasta in salted water until al dente. Drain.
- Slice the chicken and return it to the skillet with the cream sauce. Sprinkle in the Parmesan cheese and stir until melted.
- Drop in the cooked pasta and toss everything together until well coated. Serve it while it's hot garnished with extra Parmesan and fresh basil if desired.
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Pro Tips & Troubleshooting
- For Filipino spaghetti, the sauce should be sweet — a blend of ketchup, banana ketchup, and sweetened sauce.
- Cook pasta al dente — it finishes cooking in the sauce.
- Reserve some pasta water to adjust sauce consistency — the starch helps it cling to the noodles.
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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