Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken pieces (thighs, drumsticks preferred)
  • 1/2 cup (120ml) soy sauce (Filipino toyo preferred, but all-purpose works fine)
  • 1/4 cup (60ml) white vinegar (or apple cider vinegar)
  • 1 head garlic, peeled and crushed
  • 1 tbsp whole black peppercorns
  • 2-3 dried bay leaves
  • 1 tbsp brown sugar (optional, but adds a nice touch)
  • 2 tbsp cooking oil (vegetable, canola, or coconut oil)
  • 1 cup (240ml) water
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Heat oil in a large skillet/Dutch oven over medium-high heat. Brown the chicken pieces on all sides (about 3-4 minutes per side).
  2. Remove the chicken from the skillet and set aside. Add the crushed garlic to the skillet and sauté until fragrant (about 1 minute). Add soy sauce, vinegar, peppercorns, bay leaves, brown sugar (if using), and water. Bring to a simmer.
  3. Return the chicken to the skillet, ensuring it's mostly submerged in the sauce. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. Check the internal temperature reaches 165°F (74°C).
  4. Remove the chicken from the skillet and set aside. Increase the heat to medium-high and simmer the sauce for 5-10 minutes, or until it has thickened to your desired consistency.
  5. Return the chicken to the skillet to coat in the sauce. Garnish with chopped green onions (if using) and serve hot. This chicken recipe filipino food is great served with rice.