Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken pieces (thighs and drumsticks are ideal)
  • 1/2 cup (120ml) soy sauce (preferably Filipino soy sauce, like Silver Swan or Datu Puti)
  • 1/4 cup (60ml) white vinegar (or apple cider vinegar)
  • 6 cloves garlic, minced
  • 1 tablespoon whole black peppercorns, lightly crushed
  • 2 bay leaves
  • 1/4 cup (60ml) water (or chicken broth, if desired)
  • 1 tablespoon brown sugar (optional, for a touch of sweetness)
  • 1 tablespoon cooking oil (vegetable, canola, or coconut oil)
  • 1 medium onion, quartered (optional)
  • Chopped green onions or cilantro for garnish

Instructions:

  1. In a large bowl, combine chicken, soy sauce, vinegar, garlic, peppercorns, and bay leaves. Toss to coat. Marinate in the refrigerator for at least 30 minutes (up to 1 hour) for enhanced flavor.
  2. In a large skillet or Dutch oven, heat oil over medium-high heat. Sear the chicken pieces, skin-side down, until browned. Remove chicken and set aside. (This step adds depth of flavor, but can be skipped to simplify the recipe.)
  3. If searing, add quartered onion (if using) to the skillet and sauté until softened, about 5 minutes.
  4. Return the chicken to the skillet or Dutch oven. Pour the marinade over the chicken. Add water or chicken broth. Bring to a simmer over medium heat. Add brown sugar if using.
  5. Reduce heat to low, cover, and simmer for 45 minutes, or until the chicken is cooked through and fork-tender. Check occasionally and add more liquid if needed to prevent sticking.
  6. Remove the chicken from the skillet and set aside. Increase the heat to medium-high and allow the sauce to reduce slightly, concentrating the flavors (about 5-10 minutes). Be careful not to burn the sauce.
  7. Return the chicken to the sauce. Spoon the sauce over the chicken to coat. Garnish with chopped green onions or cilantro (if using). Serve hot with rice.