Filipino braised chicken with vinegar, soy sauce, garlic and bay leaves — tangy, savory and great with rice.
AI illustrationTechnique to learn
Browning meat first, then simmering it gently in a small amount of flavorful liquid, makes it tender while the liquid reduces into a glossy sauce.
Step 1: Pat the chicken dry. Heat the oil in a heavy pan over medium-high heat and brown the chicken skin-side down for 5–6 minutes. Turn and brown briefly, then remove.
Step 2: Pour off most of the fat, leaving about 1 tbsp. Add the garlic and cook for 1 minute until golden at the edges.
Step 3: Add the soy sauce, vinegar, water, bay leaves, peppercorns and sugar (if using). Bring to a boil and let it bubble for 1 minute without stirring to mellow the vinegar.
Step 4: Return the chicken, skin-side up. Cover and simmer gently for 25 minutes.
Step 5: Uncover and simmer for 10 more minutes, until the sauce has reduced and the chicken reaches 74°C (165°F) at the thickest part near the bone.
Step 6: Remove the bay leaves and serve with rice, spooning the sauce over.
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