Phillipino Chicken

2 lbs chicken thighs
1 T olive oil
1/2 c water
1/2 c white vinegar
1/2 c soy sauce
2 bay leaves
2 cloves garlic, minced
1 T freshly ground black pepper
1 red chili pepper, sliced (optional)
1/4 c toasted unsweetend shredded coconut (optional)

Remove skin from chicken, then rinse and pat dry with paper towels. In a large skillet brown chicken on all sids in hot oil.

Once the chicken is evenly browned, add water, vinegar, soy sauce, bay leaves, garlc and black pepper to skillet. Stir and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until chicken is cooked through. Remove chicken and place in covered dish to keep warm.

Bring remaining liquid to a boil, uncovered, and continue sirring, until it has the consistancy of chocolate syrup. This takes about 5 minutes.

Drizzle a spoonful over each chicken thigh and sprinkle with chili pepper and coconut shavings.


I always serve this on top of coconut rice.


Coconut Rice

2 cans coconut milk (can be found with asian foods)
2 cans water
2 cans instant white rice

Bring 2 cans coconut milk and 2 canfulls of water to a boil. Once boiling add 2 canfulls of instant white rice and stir vigorously until all rice is moistened. Cover, remove from heat and let sit for approx 5 mins.

Place spoonful of rice on plate. Rest chicken thigh on top of rice and drizzle sauce over rice and chicken, followed by red chilis and coconut flakes.