Filipino Chicken Stew – a delicious recipe with chicken, soy sauce, vinegar, black pepper, bay leaves, sweet soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a saucepan combine chicken pieces with soy sauce and vinegar, the bay leaves, salt and pepper, set aside preferably in the refrigerator, letting it marinate for 10 minutes or so.
2
Chop all veggies, combine and set aside.
3
Heat saucepan, bringing to a simmer, cover and cook for 20 minutes. Start rice in a rice cooker if desired.
4
Add all other ingredients, simmer covered until vegetables are to desired softness, remove from heat.
5
turn on broiler and remove chicken and place on pan and under broiler, broil chicken until a dark brown crust on top (3-5 minutes under broiler) add back to dish.
6
place scoop rice in each bowl and top with stew.
7
If more liquid is desired in stew, coconut milk can be added at step 4.
205
kcal
Calories
2
g
Fat
23
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 chicken legs (hindquarters), 1/2 cup soy sauce, 3/4 cup vinegar, 1 teaspoon black pepper, and more.
Yes, Filipino Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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