Filipino Chicken Braised Dish

# Components:

→ Chicken

01 - 1.5 lbs bone-in, skin-on chicken thighs and drumsticks

→ Marinade and Sauce

02 - 1/3 cup soy sauce

03 - 1/3 cup cane vinegar or white vinegar

04 - 6 cloves garlic, peeled and smashed

05 - 2 bay leaves

06 - 1 teaspoon whole black peppercorns or 1/2 teaspoon ground black pepper

07 - 1 tablespoon brown sugar (optional)

08 - 1/2 cup water

→ Finishing

09 - 2 tablespoons cooking oil

10 - Steamed white rice, for serving

11 - Chopped scallions, for garnish (optional)

# Directions:

01 - Combine chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and brown sugar in a large bowl. Toss to coat and marinate for 30 minutes to 8 hours in the refrigerator.

02 - Remove chicken from marinade, reserving the liquid. Pat chicken dry with paper towels.

03 - Heat oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken, skin-side down, and brown for 3–4 minutes per side.

04 - Pour reserved marinade and water into the skillet. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, turning chicken halfway through.

05 - Remove lid and continue simmering for 10–15 minutes to thicken sauce. Skim excess fat if desired.

06 - Discard bay leaves. Adjust seasoning to taste. Serve hot over steamed rice, garnished with chopped scallions if desired.

# Expert Tips:

01 -

The chicken becomes so tender it practically falls from the bone, and the skin crisps just enough to give you something to bite into.
One pot, minimal fuss, and the aroma fills your whole house—neighbors might actually knock to ask what you're cooking.

02 -

Don't skip the browning step, even though it feels redundant after marinating; it builds flavor that braising alone can't create.
The sauce thickens as it cools, so if it looks slightly looser than you'd like at the end of cooking, that's exactly right.

03 -