A Filipino dish consisting of bone-in chicken thighs braised in soy sauce, vinegar, garlic, and black peppercorns then served with steamed jasmine rice.
Stir the rice and water together in a medium size saucepan over medium-high heat. When water begins to boil place a tight fitting lid on the pan and reduce the heat to low. Simmer over low heat for 10 minutes WITHOUT REMOVING THE LID. Turn off the heat and let sit covered, WITHOUT REMOVING THE LID, for 15 more minutes.
Pat the chicken dry with paper towels then season the chicken all over generously with salt & pepper.
Heat the oil in a large saute pan over medium-high heat. When the oil is hot add the chicken thighs skin-side down into the pan. Cook the chicken until skin is browned, about 5 minutes. Transfer the chicken to a plate and set aside.
Keep the pan over medium-high heat. Add the soy sauce, vinegar, peppercorns, garlic, and bay leaves to the pan and use a wooden spoon or spatula and gently scrape the bottom of the pan to release any stuck on bits. Carefully nestle the chicken thighs back in the pan skin-side up and spoon some of the sauce over the chicken. Place a lid on the pan and reduce the heat to medium-low. Simmer for 25 minutes or until chicken is cooked through (165°F).
Transfer the chicken to a serving dish and set aside. Increase the heat to medium-high and cook the sauce, stirring often, until thickened, 6 to 8 more minutes.
Pour the sauce over the chicken. Fluff the cooked rice with a fork and serve with the chicken.
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