This is a family favorite from the Philippines and is served over rice. Easy to prepare, especially when you are in a hurry.
Ingredients
- 5 pounds chicken legs and thighs, rinsed and patted dry
- ¾ cup water
- ¾ cup white vinegar
- ¼ cup soy sauce
- 1 teaspoon white sugar
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon whole black peppercorns, crushed
- 2 bay leaves
- salt to taste
Directions
Step 1
Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
Step 2
Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 584 | |
% Daily Value * | |
Total Fat33g | 42% |
Saturated Fat9g | 46% |
Cholesterol213mg | 71% |
Sodium815mg | 35% |
Total Carbohydrate6g | 2% |
Dietary Fiber1g | 3% |
Total Sugars3g | |
Protein62g | |
Vitamin C3mg | 16% |
Calcium43mg | 3% |
Iron4mg | 21% |
Potassium532mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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