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1
Using the same pot youll be cooking the chicken in, put all the ingredients.
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2
Let the chicken marinate for at least 20 minutes, and up to overnight.
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3
When ready to cook, put the pot on the stovetop and bring to a boil over medium heat.
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4
Once boiling, lower the heat slightly and cook, covered, for about 15 minutes.
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5
Remove the cover.
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6
Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary.
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7
If the sauce is too thick or too salty, add 1/4 cup to 1/2 cup of water.
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8
After about 8 minutes, flip the chicken again.
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9
Taste the sauce again and add more water if needed.
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10
Dont worry if you accidentally add too much waterthe simmering will take care of that.
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11
Continue to simmer until chicken is fully cooked and has released its oils into the sauce, and the sauce has thickened slightly and taken on a rich, dark brown color.
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12
Serve over jasmine rice, or, for a real Filipino treat, with garlic fried rice.
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13
Note: I use Filipino soy sauce and cane vinegar when making this.
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14
Remember to taste the sauce after about 15 minutes or so of cooking and adjust the seasoning accordingly.
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15
Distilled vinegar tends to be sharper, which you can remedy with additional water and brown sugar.
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16
If its too salty, just add more water.
