The recipe below has to be one of my all-time favourite dish from my culture, it is a recipe from the Philippines. Growing up my mother made this dish regularly, served with white rice. I enjoy the chicken as it is rich with flavour and isn't dry, I have chosen to share this recipe as it is not very common and I would like to give others a chance to give it a try. It is perfect for individual serving or large serving and it does not take long to make, meaning you could get right into the juicy goodness.
Ingredients (6 Servings)
- 2 tablespoons vegetable oil
- 1 (3 pounds) chicken, cut into pieces
- 1 large onion, quartered and sliced
- 2 tablespoons minced garlic
- 1/3 cup white vinegar
- 2/3 cup low sodium soy sauce
- 1 tablespoon garlic powder
- 2 teaspoons black pepper
Directions
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the chicken pieces until golden brown on both sides, then remove
- Stir the onions and garlic; cook until they soften and brown, about 6 minutes
- Pour vinegar and soy sauce, and season with garlic powder and black pepper
- Add the browned chicken, increase the heat to high and bring to a boil 6 to 10 minutes
- Reduce heat to medium-low, cover and simmer until the chicken is tender and cooked thoroughly, 35 to 40 minutes
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