Serve this simple Filipino chicken and sauce dish over rice. You can use both chicken legs and thighs.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
584 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
1 teaspoon white sugar
1 onion, chopped
salt to taste
2 bay leaves
2 cloves garlic, crushed
5 pounds chicken legs and thighs, rinsed and patted dry
