Vinegary, garlicky and all around delicious, this classic Filipino chicken recipe is a one of the best ways we know to make chicken thighs. It’s almost mandatory that you serve it with rice for soaking up the incredible sauce that’s made while the chicken simmers.MORE+LESS-
teaspoon ground red pepper (cayenne)
bone-in skin-on chicken thighs (about 1 3/4 lb)
tablespoon vegetable oil
cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
tablespoons rice vinegar
tablespoon reduced sodium soy sauce
cloves garlic, very finely chopped
Cooked white rice, if desired
In small bowl, mix cumin and red pepper. Rub chicken with mixture. In 10-inch skillet, heat oil over medium heat. Add chicken skin side down. Cook 8 to 10 minutes or until skin is crispy and browned; transfer to plate. Pour off all but 1 tablespoon fat from skillet.
Return skillet to medium heat; place chicken skin side up, and cook 2 minutes.
Meanwhile, in small bowl, mix broth, vinegar, soy sauce and garlic. Carefully add to skillet around chicken. Heat to boiling over high heat. Reduce heat; simmer uncovered 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and sauce thickens. Serve with rice.
- When adding the broth mixture to the skillet with the chicken, try to avoid pouring liquid on the chicken skin. The drier it stays, the crispier the skin will be.
- If there is a lot of excess skin on the chicken thighs, trim off some of the skin so that the thighs fit easily in the skillet.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.