Total Time
40mins
Prep 10 mins
Cook 30 mins

EVERYONE WHO HAS EVER TRIED THIS FILIPINO DISH ABSOLUTLY LOVES IT. NEVER DO I HAVE LEFTOVERS.

Directions

  1. BROWN CHICKEN ON SKILLET.
  2. ADD ALL INGREDIENTS.
  3. BRING TO A BOIL.
  4. THEN PUT ON LOW HEAT FOR ABOUT 30 MINUTES OR UNTIL CHICKEN IS NO LONGER PINK TURN CHICKEN A COUPLE TIMES.
  5. READY TO SERVE.
  6. SAUCE GOES PERFECT OVER RICE.

Reviews

(6)
Most Helpful

Followed the directions exactly. Way too much vinegar.

CherylL. December 22, 2002

I used chicken thighs and replaced 1/2 cup of the vinegar with water. This turned out good, but I think it still needs something, maybe a little brown sugar to cut the tartness. It was certainly an easy dish to make. We served it with rice and steamed cauliflower.

MizzNezz January 18, 2003

DH used to eat this all the time overseas and he really enjoyed this, thanks!

Toadi March 05, 2008

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