Filipino Chicken

This budget recipe brings exotic island flavors to chicken thighs.

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  • 8 chicken thighs (about 2 pounds)
  • 1 tablespoon cooking oil or olive oil
  • 1/3 cup water
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 2 bay leaves
  • 1 teaspoon bottled minced garlic or 2 cloves garlic, minced
  • 1/4 teaspoon pepper
  • 2 tablespoons sliced fresh red chili pepper or 1/4 cup toasted shredded coconut (optional)
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Remove skin from chicken. In a 10-inch skillet brown chicken thighs on all sides in hot oil. Drain off fat.
Add water, vinegar, soy sauce, bay leaves, garlic, and pepper to skillet; stir gently. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter; keep warm.
Bring liquid in skillet to boiling; boil, uncovered, for 3 to 5 minutes or until reduced to about 1/2 cup. Skim off fat. Remove and discard bay leaves. Drizzle juices over chicken. Sprinkle with chili pepper or coconut, if desired. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 257, Fat, total (g) 14, chol. (mg) 93, sat. fat (g) 5, carb. (g) 5, fiber (g) 0, pro. (g) 27, vit. A (RE) 10.3, vit. C (mg) 0.59, sodium (mg) 1006, calcium (mg) 10.1, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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