One of the famous food in the Philipiines

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Ingredients
  1. 8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections.
  2. 1 1/2 cups distilled white vinegar.
  3. 3 garlic cloves, crushed.
  4. 2 bay leaves.
  5. 1/2 tablespoon whole black peppercorns, crushed lightly.
  6. 3/4 cup soy sauce.
  7. 3 tablespoons vegetable oil.
  8. cooked rice as an accompaniment


CREDIT: GOOGLE
Prep the chicken. Wash the chicken in water and drain well. Leave the skin on and bones in.




CREDIT: GOOGLEMix the ingredients the day before.[1] Ideally, your ingredients will marinate for a day before cooking. Use a large glass or stainless steel bowl and combine the soy sauce, vinegar, garlic, pepper, and tomatoes.
  • Break up the whole tomatoes with your hands in the bowl.
  • Add the chicken and submerge it almost completely in the mixture.
  • Cover lightly and refrigerate for about 18 to 24 hours.
CREDIT: GOOGLECook the chicken. Pour the chicken and mixture into a non-stick, 4-quart (3.8 L) pot.
  • Bring to a gentle boil at about 212 degrees F (100 degrees C). Cover and let cook for 25 minutes or until the chicken’s center is 175 degrees F (80 degrees C). Use a meat thermometer to check the chicken’s temperature.
  • Move the chicken to a plate, using tongs.



CREDIT: GOOGLE
Reduce the sauce. Skim as much fat as possible from the liquid as it cooks and increase heat. Boil the water down by half.






CREDIT: GOOGLE
Brown the chicken.[2] As the sauce reduces, grease a 12-inch (30.5 cm) sauté pan with olive oil.



CREDIT: GOOGLE
Add onions. When the chicken is a deep brown on one side, turn the pieces and add the onion slices around them. Continue to brown the chicken, and move around the onions to prevent burning.[5]. Cook for 5-7 minutes or until the onions are tender.[6]



CREDIT: GOOGLETransfer and serve. As soon as the chicken starts falling off the bones and the sauce starts to have a gravy-like consistency, you are ready to serve. Use a slotted spoon to transfer the chicken and onions to your serving bowl. Pour the boiled-down juices over the chicken and onions.



























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