Filipino Braised Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 bay leaves
02 -
1/2 cup cane vinegar (or use white or apple cider vinegar)
03 -
1 tbsp whole black peppercorns
04 -
1/2 cup water or chicken broth
05 -
1/3 cup light soy sauce
06 -
8-10 skinless chicken thighs
07 -
6 garlic cloves
08 -
2 tbsp optional brown sugar
09 -
Salt and pepper to taste
10 -
Avocado oil for frying
# Instructions:
01 -
Heat some oil in a pan and fry the chicken on both sides until golden. Sprinkle a bit of salt and pepper on the chicken while it cooks. Once done, set the chicken aside.
02 -
Grab a few paper towels and wipe out the extra oil from the pan.
03 -
Toss in the garlic and black peppercorns into the pan. Stir for about a minute until it smells amazing.
04 -
Pour in the soy sauce, vinegar, water, sugar, and drop in the bay leaves. Put the cooked chicken back in too.
05 -
Turn the heat up until everything boils. Then lower it to a gentle bubble, cover with the lid, and let it cook for about 20 minutes.
06 -
Take the lid off and crank up the heat to medium-high. Let the liquid cook down for around 5 minutes until it’s as thick as you like.
# Notes:
01 -
Quick recipe with no marination needed
02 -
Healthier version without chicken skin
03 -
Best paired with white steamed rice