Recipe contributed by Victor Abud Hall; photo by Sarah Green
Prep Time: 5 minutes Cook Time: 1 hour
This vinegary Filipino classic is modernized by Chef Victor Abud Hall.
2 tablespoons canola oil
4 garlic cloves, smashed
3 pounds chicken thighs and/or drumsticks, with skin and bones
2 cups water
½ cup rice vinegar
¼ cup soy sauce or gluten-free soy sauce
2 bay leaves
6 peppercorns, crushed
- Heat the oil in a large skillet over medium-high heat. Saute the garlic cloves until they start to turn light brown without burning, about 45 seconds. Transfer the garlic with a slotted spoon to a plate.
- Add the chicken to the skillet in two batches, and brown on all sides, about 15 to 20 minutes. Transfer to a plate.
- Add the water, vinegar, soy sauce, bay leaves, peppercorns, and browned garlic to the same skillet. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, 20 to 25 minutes.
- Return the chicken to the skillet and simmer 10 minutes, flipping occasionally to coat.
- Serve over warm jasmine or brown rice.