This budget recipe brings exotic island flavors to chicken thighs.
- Makes: 4 servings
- Prep: 15 mins
- Cook: 45 mins
- 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 Facts (Filipino Chicken)
- Per serving:
- 257 kcal cal.,
- 14 g fat
- (5 g sat. fat,
- 93 mg chol.,
- 1006 mg sodium,
- 5 g carb.,
- 0 g fiber,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet