Filipino Style Braised Chicken Recipe by Robert Gonzal
Cooking Instructions 1 hr 1 Season the chicken with salt and pepper. Add a splash of veg oil to a medium pan on medium-high heat and brown the chicken, about 3 to 4 minutes per side. Remove the chicken to a plate and drain all but a few tablespoons of oil from the pan. 2 Add the onions to the pan and sweat them for 1 minute. Add the garlic and sweat another minute. 3 Turn your stove exhaust to high (trust me on this) and add the fish sauce to the pan. Add the passata and chicken stock and turn the heat down to medium-low. 4 Return the chicken to the pan. Add 6 to 8 dashes of Maggi and cover. Let simmer 35 to 40 minutes, turning the thighs over every few minutes. 5 Remove the cover and add the peas. Let simmer for a minute more, then serve over rice. 1 Season the chicken with salt and pepper. Add a splash of veg oil to a medium pan on medium-high heat and brown the chicken, about 3 to 4 minutes per side. Remove the chicken to a plate and drain all but a few tablespoons of oil from the pan. 1 Season the chicken with salt and pepper. Add a splash of veg oil to a medium pan on medium-high heat and brown the chicken, about 3 to 4 minutes per side. Remove the chicken to a plate and drain all but a few tablespoons of oil from the pan. 2 Add the onions to the pan and sweat them for 1 minute. Add the garlic and sweat another minute. 2 Add the onions to the pan and sweat them for 1 minute. Add the garlic and sweat another minute. 3 Turn your stove exhaust to high (trust me on this) and add the fish sauce to the pan. Add the passata and chicken stock and turn the heat down to medium-low. 3 Turn your stove exhaust to high (trust me on this) and add the fish sauce to the pan. Add the passata and chicken stock and turn the heat down to medium-low. 4 Return the chicken to the pan. Add 6 to 8 dashes of Maggi and cover. Let simmer 35 to 40 minutes, turning the thighs over every few minutes. 4 Return the chicken to the pan. Add 6 to 8 dashes of Maggi and cover. Let simmer 35 to 40 minutes, turning the thighs over every few minutes. 5 Remove the cover and add the peas. Let simmer for a minute more, then serve over rice. 5 Remove the cover and add the peas. Let simmer for a minute more, then serve over rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mini "Scrap" Pizzas Easy Lasagna Rolls Up Cake Batter Party Dip Carne Asada taco Mediterranean Avocado Toast Mini "Scrap" Pizzas Easy Lasagna Rolls Up Cake Batter Party Dip Carne Asada taco Mediterranean Avocado Toast Mint Lemonade Masala Dosa With Coconut Chutney Zucchini lasagna #weekly jikoni challenge Sweet potatoes charred pitha /cake Moong paratha Moong Daal puri & Raseele Aloo Chilliy paneer Bottle gourd vegetable Makki Roti Rice,Egg Curry and cabbage Mint Lemonade Masala Dosa With Coconut Chutney Zucchini lasagna #weekly jikoni challenge Sweet potatoes charred pitha /cake Moong paratha Moong Daal puri & Raseele Aloo Chilliy paneer Bottle gourd vegetable Makki Roti Rice,Egg Curry and cabbage