Pro Tips
**Chef's Tips & Troubleshooting:**
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
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.
Risotto
Risotto — a Filipino chicken dish with local spices and herbs. A comforting meal passed down through generations.
Instructions
- In a pan, heat both the butter and cooking oil. Add onions and sauté for 5 minutes.
- Add the rice and coat it with butter-oil. Stir rapidly using a wooden spoon and cook until rice is brown.
- Stir in vermouth or wine, stirring vigorously. Add stock one spoon at a time with the wooden spoon. With every ladle, stir rapidly and constantly to combine with rice. This should take about half an hour. Once creamy and the stock is finished, cook the rice until it is tender but with a bit of a firm bite.
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Pro Tips & Troubleshooting
- Season chicken under the skin for roasted preparations to get flavor directly into the meat.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For crispy chicken, avoid flipping too often — let each side cook undisturbed to develop a crust.
- For chicken soup, add the vegetables in the last 10 minutes so they stay firm and bright.
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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