Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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.
Rosemary Baked Chicken with Vegetables
Made with boneless skinless chicken breasts, dried rosemary, ground black pepper and lemon juice — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Mix together rosemary, garlic powder, salt, pepper, and lemon juice, and olive oil in a bowl. Mix well.
- Meanwhile, cook the vegetables according to your preference. You can steam the vegetables or stir-fry them using a little cooking oil. Sprinkle some salt and pepper and arrange in a plate. Set aside.
- Rub the mixture over the chicken breasts. Arrange the chicken breasts in a resealable bag and pour-in the remaining mixture. Marinate for 15 to 30 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Arrange the marinated chicken breasts in a baking pan.
- Bake one side for 15 minutes. Turn the chicken breasts over and bake the other side for another 15 minutes or until internal temperature reads 160 degrees Fahrenheit (you will need to use a meat thermometer to get the internal temperature of meats).
- Transfer the Baked Chicken on the plate where the vegetables are placed.
- Serve your baked chicken with vegetables.
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Pro Tips & Troubleshooting
- Let the oven fully preheat before putting the dish in for consistent cooking.
- Use a meat thermometer to check doneness rather than relying on cooking time alone.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Toss chicken wings in cornstarch before baking for an extra-crispy skin without deep frying.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
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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