Ingredients
- 1-1.5 lbs of chicken (we usually use boneless, skinless chicken thighs, but I highly recommend bone-in, skin-on chicken thighs)
- 1-2 tbs olive oil (or any cooking oil)
- ½ or whole head of garlic, cloves smashed and peeled
- ½ cup soy sauce
- 3 tbs palm sugar (or any sugar)
- ½ tsp whole black peppercorns (or ground black pepper)
- 3-4 bay leaves
- ½ cup water
- 3-4 potatoes, peeled and cut into quarters
- 1 red bell pepper
- ¼ cup vinegar
Special Pantry Ingredients
- Filipino soy sauce – we use Lauriat (or Black Swan or Datu Puti)
- Filipino vinegar – we use Bayanihan Original Suka Vinegar (or Datu Puti)
Side Dishes
Steamed Jasmine Rice (we don’t own a rice cooker, so we’ll show you how to cook in a no frills saucepan)
Sautéed Broccoli – olive oil, salt, and chopped up broccoli crowns
Equipment
- Chef’s knife
- Chopping Board
- Measure Cups and Spoons
- Vegetable peeler
- Large sauté pan with cover or dutch oven
- Cooking tongs and spoon
Instructions
In a large sauté pan, heat the olive oil and sauté the garlic over high heat. Once browned, remove garlic and set aside. Add chicken to the pan, skin side down and let it brown (about 3-5 minutes) and flip over for another 3-5 minutes.
In a measuring cup, measure ½ cup soy sauce and add 3 tbs palm sugar and stir. Add to pan along with peppercorns, bay leaves and ½ cup water. Add the garlic and potatoes. Once sauce comes to a boil, turn heat to medium and simmer with lid on for 15 minutes.
Flip over chicken and adjust potatoes so they are evenly submerged in the sauce. Scatter red bell pepper on top and add ¼ cup vinegar. It’s super important that you do not stir at this point. Continue to simmer covered for 15 minutes. You can also leave on a little longer, but be sure the liquid has not evaporated.
Be sure to cook some rice on the side and we like to serve with Arya’s favorite, sautéed broccoli.