Description
A traditional Filipino dish made with chicken marinated in soy sauce and vinegar, simmered to perfection.
Ingredients
- 1/4 cup soy sauce
- 1/2 cup white Filipino cane vinegar (or distilled white vinegar)
- 6-8 cloves of garlic (smashed and peeled)
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 6 skin-on, bone-in chicken thighs
Instructions
- Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan.
- Nestle the chicken thighs, skin side down, into the pan.
- Bring the liquid to a boil over high heat.
- Cover and simmer over low heat for 20 minutes.
- Turn the chicken over, cover again, and simmer for an additional 10 minutes.
- Uncover the pan and increase the heat to high, returning the sauce to a boil.
- While occasionally turning and basting the chicken, continue boiling the sauce uncovered until it reduces by half and thickens slightly, about 5–7 minutes.
- Serve the chicken with steamed white rice.
Notes
Letting the chicken marinate for a couple of hours or overnight enhances its flavor. Skimming off the fat that rises to the surface adds richness.
