This is one of the easiest Filipino dishes to make and is a favorite among many. If you are a garlic lover and don't mind a vinegar-based sauce, this recipe is for you. Growing up, my family would just eat this over rice, but if you want some veggies on the side, I'd recommend some steamed broccoli or sautéed bok choy.
Serves 4
Ingredients
1 Tbsp canola oil
6 large bone-in/skin-on chicken thighs, or a combination of thighs and drumsticks
1 onion, peeled and sliced
10-12 cloves of garlic, peeled and minced
1 cup white vinegar (if you can get your hands on this, it is what I would recommend)
1/2 cup soy sauce
1 cup chicken broth
1/2 tsp whole peppercorns, coarsely cracked
1 Tbsp brown sugar
2 bay leaves
Optional: 2 Tbsp coconut milk or heavy cream
Directions
In a large skillet or dutch oven with a lid, heat the oil over medium-high heat. Cut off excess skin from chicken and discard (or save if you have a use for it), pat skin side dry, and sprinkle with salt. When the oil is shimmering, add chicken, skin side down, and sear for 3-4 minutes until golden. Do this in batches as not to crowd the pan. Transfer to a plate and blot all but 2 Tbsp grease from pan. Add the onion to the pot and sauté for 2 minutes, stirring occasionally. Add the garlic and sauté for another minute.
Add the chicken to the pot, skin side up. Slowly pour in the vinegar and let it boil for 5 minutes. DO NOT STIR. This is very important as it allows the stronger vinegar taste to boil out. Meanwhile, mix together the soy sauce, broth, peppercorns and brown sugar; set aside.
Once the vinegar has boiled for 5 minutes, add the soy sauce mixture and bay leaves. Scrape the bottom of the pan to loosen any cooked bits. Bring to a simmer, lower heat to just under medium, and cover. Cook for 45 minutes.
Remove the lid and transfer the chicken to a plate. Simmer the sauce for another 10 minutes to allow some of the liquid to reduce. Turn heat down to low, then stir in the coconut milk or cream, if desired (helps to cut the acidity of the vinegar). Add chicken back in and allow to heat up about 5 more minutes.
Serve immediately with rice and some generous spoonfuls of the sauce.
Note: Traditionally, the first step is to sear the chicken, skin-side down, until golden. Since it needs to be done in batches to achieve a good sear you might prefer skipping that step and finishing the chicken under the broiler for a few minutes at the end of the braise.
Visuals
The ingredients. You can use any bone-in pieces you'd like, I just prefer thighs.
A Filipino recipe that calls for vinegar? Get yourself some of this! White vinegar works fine as well.
Sliced onion and ALL THE GARLIC.
If you choose to skip searing the chicken, then while the sauce is reducing at the end of cooking transfer the chicken to a foil-lined baking sheet, skin side up, and place in the oven under broil for a couple of minutes (oven rack in top position); keep a close eye so that it doesn't burn!
Sautéing the onions and garlic.
The chicken, back in the pot with the onions and garlic. Vinegar boiled off for 5 minutes, then soy sauce, water/broth, bay leaves, peppercorns, and sugar added.
Voila!
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