Description
A refined and simple Filipino classic: braised chicken glazed in vinegar and soy, finished with garlic and crispy skin.
Ingredients
Scale
- 1.5 kg (3–4 lb) bone-in, skin-on chicken thighs, patted dry
- 2 tbsp neutral oil (vegetable or canola)
- 1/2 cup light soy sauce
- 1/2 cup cane or white vinegar
- 3/4 cup water or low-sodium chicken stock
- 6–8 large garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns, lightly crushed
- 1 tbsp brown sugar (optional)
- 2 scallions, thinly sliced on the bias
- 2 tbsp toasted garlic chips or fried shallots
- Freshly cracked black pepper (optional)
- Light drizzle of sesame oil (optional)
Instructions
- Season the chicken lightly with pepper. Heat oil in a wide, ovenproof skillet over medium-high heat. Sear skin-side down until golden and rendered, 6–8 minutes; flip briefly to color the other side.
- Remove excess fat, keeping the fond. Add smashed garlic and toast until aromatic and golden. Pour in soy sauce, vinegar, and water.
- Add bay leaves, crushed peppercorns, and sugar if using. Stir to deglaze the pan.
- Nestle the seared chicken back skin-side up. Bring to a simmer, then reduce heat to low. Cover partially and braise for 20–25 minutes.
- Transfer the skillet to a preheated 200°C (400°F) oven for 8–12 minutes to intensify color.
- Remove chicken, spoon the glossy sauce over the pieces, and let rest for 5 minutes.
- Scatter sliced scallions and toasted garlic chips for texture.
Notes
Serve over steamed jasmine rice, and consider pairing with pickled vegetables for contrast. Crisp skin can be achieved under a broiler if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg