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G/F Jasper Bldg. 193 Wilson St., Bgy Sta Lucia, San Juan, 1502 Metro Manila

Ingredients
6-8 bone-in chicken thighs, trimmed of excess fat
1/2 cup less sodium soy sauce
1 (13½ oz.) can of coconut milk
3/4 cup cider vinegar
2 tablespoons dark soy sauce
8 garlic cloves, peeled
4 bay leaves
2 teaspoons black pepper
1 scallion, thinly sliced (for topping)
fresh parsley, chopped (for topping)

Directions
1. Place the chicken thighs in a large mixing bowl. Add the soy sauce to the chicken and toss until it’s all coated. Cover with plastic wrap, transfer to refrigerator, and let it marinate for 1 hour.
2. After chicken is marinated, heat a large non-stick skillet over medium-high heat (oil is not needed). Transfer chicken thighs one at a time to the skillet (skin-side down), while making sure to let excess marinade drip back into the mixing bowl. Cook until the chicken is browned, about 8-10 minutes.
3. While the chicken is browning, whisk coconut milk, vinegar, dark soy sauce, garlic, bay leaves, and black pepper into the leftover soy sauce marinade. Remove the chicken from the skillet and place on a clean plate. Wipe off any remaining fat in the skillet, then transfer the chicken back to the skillet (skin-side down again). Add the coconut milk mixture to the skillet and bring to a boil. Reduce the heat to medium-low and let it simmer for 20 minutes, uncovered.
4. Flip the chicken skin-side up and continue to simmer until chicken is done, about 15 minutes or internal temperature of chicken is 175ºF.
5. Take the chicken out of the skillet and transfer to a serving platter. Discard the bay leaves. Increase the heat to medium-high and let the sauce thicken, about 5-8 minutes.
6. Pour the sauce over the chicken and sprinkle with scallions and fresh parsley. Serve with rice.

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