Chef notes
The unofficial national dish of the Philippines, this dish is super simple and fast to make. It is super versatile, as you are able to use many different ingredients.
Technique tip: You'll know the chicken is tender enough when you see the meat start to pull away from the bones.
Swap option: Pork and mushrooms work great instead of chicken, really any protein or vegetables you prefer. Special equipment: An enameled cast -ion roasting pan with a lid.
Ingredients
- oil, for cooking
- 3 whole chicken legs
- 8 cloves garlic, roughly chopped
- 1 cup soy sauce
- 3/4 cup white vinegar
- 3 bay leaves
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dark brown sugar (optional)
- cooked rice, to serve
Preparation
1.In an enameled cast-iron roasting pan over medium-high heat, add a drizzle of oil. Brown the chicken legs on both sides, about 3 to 4 minutes per side. Remove from pan.
2.Reduce heat to medium, add the garlic to the same pan and cook until golden, about 3 to 4 minutes, then add all remaining ingredients into the pan. Cover with lid.
3.Simmer on low to medium heat for 30 to 45 minutes. Discard bay leaves.
4.Serve over rice.
