Description
A classic Filipino dish showcasing tender chicken marinated in a tangy, savory sauce of soy sauce and vinegar, perfect for family gatherings.
Ingredients
- 1/4 cup soy sauce
- 1/2 cup white Filipino cane vinegar (or distilled white vinegar)
- 6-8 cloves 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, bringing the sauce back to a boil.
- Baste the chicken while boiling the sauce, uncovered, until it reduces by half and thickens slightly, about 5-7 minutes.
- Serve the chicken with steamed white rice.
Notes
Consider marinating the chicken for several hours or overnight for deeper flavor. Experiment with added ingredients like chilis for heat or coconut milk for creaminess.