The first time I made this dish was for my helper. Her country/hometown recently suffered a pretty serious flood and she was a little homesick and upset. So I made her a Filipino dish to make her feel a little closer to home and to cheer her up. The marinade was simple and when I first took a bite of the chicken, I was wow-ed! It was so tender, sweet, and tangy. Then I understood why it is such a popular dish.
Ingredients (Serves 3)
- 1/4 cup cider vinegar
- 1/4 cup soy sauce
- 1/2 tsp crushed black pepper
- 3 bay leaves
- 4 cloves garlic, crushed
- 1/2 tsp brown sugar
- 6 pieces chicken thighs, skin removed
- 1 tbsp EVOO
Marinade chicken in all the ingredients for 12-24 hours.
In this case, I used the 9 Minutes Marinator to save TONS of time!
Read review here.
In this case, I used the 9 Minutes Marinator to save TONS of time!
Read review here.
On med high, heat wok and EVOO.
Add in chicken and the marinade.
Bring to a boil.
Lower heat and let it simmer for 30 mins with the cover on. If you are using HCP double sided pressure pan, cook it for 15-20 mins locked.
Remove cover, flip chicken, and let the sauce reduce. You may turn the heat up to med.
Flip the chicken every now and then to coat it with the caramelized sauce.
When sauce reduced to a couple of table spoons, turn of heat.
Make sure it doesn’t burn, watch the heat. The sugar in the sauce caused it to char easily.
Garnish with chopped spring onions and serve with white rice.
Bon appetit!!