Rating: 4 stars
38 Ratings
  • 5 star values: 12
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 1

This is a family favorite from the Philippines and is served over rice. Easy to prepare, especially when you are in a hurry.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.

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  • Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.

Nutrition Facts

584 calories; protein 62.4g; carbohydrates 5.6g; fat 32.8g; cholesterol 212.8mg; sodium 814.8mg. Full Nutrition
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