ChefXi OfficialThe unofficial national dish of the Philippines, featuring chicken braised in a savory, tangy, and peppery soy-vinegar sauce.
In a large bowl, combine chicken, soy sauce, vinegar, garlic, bay leaves, and peppercorns. Marinate for at least 30 minutes.
For deeper flavor, marinate overnight in the refrigerator.
Remove chicken from marinade (reserve the liquid) and pat the skin dry with paper towels.
Heat oil in a large pot or dutch oven over medium-high heat. Sear chicken skin-side down until golden brown. Flip and sear the other side.
Don't crowd the pan; sear in batches if necessary.
Pour the reserved marinade and brown sugar into the pot. Bring to a boil, then reduce heat to low.
Cover and simmer until the chicken is tender and cooked through.
Remove the lid and increase heat to medium-high. Simmer for a few more minutes until the sauce reduces and thickens slightly. Serve over steamed jasmine rice.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.