Get dinner on the table faster and add extra flavor by using bone-in chicken cut into small pieces for chef April Bloomfield's take on this traditional Filipino dish. The recipe comes from her book "A Girl and Her Pig."



Ingredient Checklist


Instructions Checklist
  • Heat oil in a large Dutch-oven over high heat until it begins to smoke. Working in batches, add chicken, skin-side down, to pot and cook, turning occasionally, until golden brown on all sides, 10 to 15 minutes. Transfer to plate and repeat process with remaining chicken.

  • Add garlic, onion, ginger, peppercorns, and bay leaves to Dutch-oven; cook, stirring, until onion is translucent, about 10 minutes. Return chicken to Dutch-oven along with vinegar and soy sauce. Increase heat and bring liquid to a boil, stirring and scraping brown bits from bottom of the pan.

  • Cover and reduce heat to a simmer. Cook, stirring occasionally, until chicken is tender and easily pulls away from the bone, about 45 minutes. Serve.

Reviews (1)

38 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
Delicious and highly recommended for a weekday prep time was about 35-45 minutes! I halved the recipe (expect for the peppercorn and bay leaves) and that worked well. I think I over cooked the sauce because it became a very sticky caramelized coating but it was still very delicious and I will cook it this way the next time I make it.