Filipino-Style Chicken Mansaf

Season your chicken pieces with salt and pepper, then drop them in a large pot with just enough salted water to barely cover. This is about building that base flavor — don't skip the seasoning.

Simmer over medium heat for about 45 minutes until the chicken is almost tender. You want it cooked but not falling apart yet — we're finishing it in the sauce.

While the chicken does its thing, cook your jasmine rice. Use some of that chicken cooking liquid instead of plain water if you want — trust, it hits different.

In a separate saucepan, whisk that Greek yogurt until it's smooth as silk. No lumps, we're going for that creamy base.

Add the beaten egg to the yogurt and heat over medium, stirring constantly. This is the tricky part — you're tempering so it doesn't curdle on you. (Keep stirring and don't let it get too hot too fast — low and slow wins here)

Gradually add enough of that chicken cooking liquid to make a sauce about as thick as heavy cream. You're building layers of flavor here.

Keep heating and stirring until it almost hits a boil and thickens up just a bit. The consistency should coat a spoon nicely.

Add your chicken pieces to the yogurt sauce and let them finish cooking on low heat. This is where the magic happens — the flavors marry up real nice.

Time to plate kamayan-style: lay out the pita bread on your biggest platter, mound that rice in the center like a little mountain.

Arrange the chicken over the rice and pour most of the yogurt sauce over everything. Keep some sauce on the side because people always want more.

Finish with those toasted almonds, pine nuts, and fresh parsley around the edges. Make it look as good as it tastes.

Serve it warm and eat with your hands — that's the whole vibe. Get messy, share plates, make it a moment.