This rich and tangy stew is the unofficial national dish of the Philippines. The recipe is a little more time consuming, and has a few more steps, than our usual fare, but we think it’s well worth the time and the wait. Serve with brown rice.
- Cutting board
- Sharp knife (adult needed)
- Measuring cup
- Measuring spoons
- Large bowl
- Large skillet
- Heatproof spatula or tongs
- Can opener
- 8 bone-in, skin-on chicken thighs, excess fat removed
- 1⁄4 cup low-sodium soy sauce
- 1 cup rice, cider, or white vinegar
- 4 garlic cloves, peeled and minced
- 4 bay leaves, crumbled
- 2 teaspoons black pepper
- 1 cup water
- 1 cup unsweetened coconut milk (optional)
- 1⁄4 cup sliced scallions
- Put the chicken, soy sauce, vinegar, garlic, bay leaves, and pepper in the bowl and mix well. Cover and refrigerate at least overnight and up to 24 hours.
- Remove the chicken from the bowl and keep the marinade.
- Put the skillet on the stove and turn the heat to high. When the skillet is hot, add the chicken thighs, skin side down, and cook until well browned, about 7 minutes. (Be careful: the chicken might spatter.)
- Turn the chicken thighs over and cook 3 minutes. Remove the chicken from the skillet and put it on the plate. Very carefully, pour the fat from the skillet into a can or bowl to cool before throwing it away.
- Return the browned chicken to the skillet and add the marinade. Add the water and, if using, the coconut milk. Bring the mixture to a boil, then turn the heat down to low, and cook 20 minutes. Throw away the bay leaves.
- Serve right away garnished with scallions, or cover and refrigerate overnight.