- 2 lbs. chicken pieces (bone-in, skin-on thighs are my favourite for this)
- 1 bulb (5-6 cloves) garlic, peeled and crushed
- 1/2 cup vinegar (any strongly acidic vinegar such as white, apple cider or red wine)
- 1/4 cup soy sauce (Mom liked to use 1-2 teaspoons of coarse sea salt instead)
- 1 tbsp. black peppercorns, lightly crushed
- 2-3 bay leaves (optional)
Mix everything in a non-reactive (e.g., stainless steel or enamel) pot and allow to sit for an hour or so.
Cook in the same pot, starting over medium-high heat, then covering and simmering for 30-45 minutes until the chicken is tender. At this point, you can remove the cover and continue cooking to let the sauce thicken. You can even let it evaporate all the way and allow the chicken to brown in the pot. Serve over (what else…) rice.
Variations and notes:
Any kind of meat, fish or even hardy vegetables will work in this recipe. Pork belly, cut into cubes, is another favourite. You can also add quartered or halved little red potatoes.
I sometimes add a tablespoon or so of extra-virgin coconut oil for some flavour. Others add coconut milk and let it cook down.
Experiment to your heart’s content!
From the kitchen of Lynne Greenblatt
Article: Diversity in the Kitchen: Philippines