Description
A heartwarming Filipino dish that combines tender chicken thighs with a savory and tangy sauce made from soy sauce, vinegar, and spices. Perfect for family gatherings and nurturing the soul.
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.
- 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
Allow the chicken to marinate for at least an hour for maximum flavor. Baste the chicken while cooking for added moisture.
