Ingredients with Measurements:
- 4 pieces of chicken thighs
- 1/2 cup of vinegar
- 1/2 cup of water
- 1/4 cup of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1 bay leaf
- 1 red onion, sliced
- 1 green chili, sliced
- 1 red chili, sliced
- 2 tablespoons of cooking oil
Special Equipment Needed:
- Large pot or Dutch oven
- Tongs
Step-by-Step Instructions:
1. In a large pot or Dutch oven, combine the vinegar, water, soy sauce, brown sugar, garlic, ginger, black pepper, salt, and bay leaf. Stir until the sugar and salt are dissolved.
2. Add the chicken thighs to the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes.
3. After 30 minutes, remove the chicken from the pot and set it aside.
4. In the same pot, heat the cooking oil over medium heat. Add the sliced red onion, green chili, and red chili. Cook for 2-3 minutes or until the onion is translucent.
5. Add the chicken back to the pot and stir to combine with the onion and chili mixture.
6. Cover the pot and let it simmer for another 10-15 minutes or until the chicken is fully cooked.
7. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 25g
Carbohydrates: 15g
Fiber: 2g
Sugar: 8g
Sodium: 1000mg
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Red onion can be substituted with white onion.
- Green chili and red chili can be substituted with jalapeno or serrano peppers.
Variations:
- Add vegetables such as carrots, bell peppers, or potatoes to the pot for a more filling meal.
- Use pork or fish instead of chicken for a different flavor.
Tips and Tricks:
- Marinate the chicken in the vinegar mixture for a few hours before cooking for a more flavorful dish.
- Use a slotted spoon to remove the chicken from the pot to prevent it from falling apart.
- Adjust the amount of chili according to your preference for spiciness.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in a bowl with steamed rice and garnish with sliced green onions.
Garnishes:
Sliced green onions or cilantro
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested Side Dishes:
Steamed broccoli or green beans
Troubleshooting Advice:
- If the chicken is not fully cooked after simmering for 10-15 minutes, cover the pot and let it simmer for a few more minutes until fully cooked.
- If the dish is too sour, add a little more brown sugar to balance out the flavors.
Food Safety Advice:
- Make sure the chicken is fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Inun-unan is a Filipino dish that originated from the Visayas region. It is a type of dish that is cooked in vinegar and is usually made with fish or pork. In this recipe, we used chicken and added the flavors of Chicken Inasal, a popular grilled chicken dish from the Western Visayas region.
Flavor Profiles:
Sour, salty, sweet, and spicy
Serving Suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Philippine