Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Fry fish over medium-high heat without moving it until the skin releases naturally from the pan.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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.
Sarciadong Manok
Chicken stewed with tomato and green peas and seasoned with fish sauce for that delicious Umami taste.
Instructions
- Heat oil in a pan. Saute onion, garlic, and tomato.
- Once the onion and tomato soften, add chicken pieces. Continue to cook until the color turns light brown.
- Add tomato paste and chicken broth. Let boil.
- Put-in dried bay leaves and parsley. Cover and cook between low to medium heat for 35 to 40 minutes. Note: add more water or chicken broth if needed.
- Add green peas and season with fish sauce and ground black pepper.
- Transfer to a serving bowl. Serve!
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Pro Tips & Troubleshooting
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Fry fish over medium-high heat without moving it until the skin releases naturally from the pan.
- Use bone-in, skin-on chicken pieces for stews — they stay juicier and add more flavor to the broth.
- For chicken adobo, let the meat rest in the marinade overnight for the best flavor penetration.
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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