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Filipino Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Filipino Chicken Sauté 2

Filipino Chicken Sauté 2 is a comforting staple that finds its place in many Filipino homes, perfect for everyday meals that bring family together at the table. This dish embodies the casual and generous approach of home cooks, with salt measured by instinct and oil used liberally to ensure a satisfying richness. It's a true reflection of how everyday cooking adapts to the rhythms of daily life, offering both simplicity and warmth.

Expect a tender bite from the chicken thighs, infused with the mellow sweetness of onions and the subtle heat of peppers. Each mouthful is a balance of savory and aromatic, inviting you to savor the uncomplicated pleasure of home-cooked Filipino food. This dish is best enjoyed when shared, allowing its familiar flavors to fill both the plate and the heart.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and black pepper to taste. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer, skin-side down if applicable. Brown the chicken for about 4-5 minutes on each side until golden brown and the skin is crispy. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add 1 finely chopped onion. Sauté the onion over medium heat, stirring occasionally, until it becomes translucent and tender, about 3-4 minutes. Meanwhile, slice 2 peppers into thin strips and add them to the skillet. Continue to cook the onions and peppers together until the peppers are softened and the onions are slightly caramelized, about 5 minutes.
  3. Return the browned chicken thighs to the skillet, nestling them among the cooked onions and peppers. If there is any accumulated juice from the chicken, add that as well for extra flavor. Allow the chicken to cook with the aromatics for another 5-7 minutes, ensuring the chicken is cooked through and the internal juices run clear when pierced.
  4. If there is excess liquid in the skillet, increase the heat slightly to reduce the sauce. Stir occasionally and let the liquid thicken to your desired consistency, ensuring it coats the chicken and vegetables well. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  5. Once the sauce has reached the desired consistency and the chicken is fully cooked, remove the skillet from the heat. Optionally, you can finish the dish with a sprinkle of fresh herbs like chopped parsley or cilantro for added freshness. Serve the Filipino Chicken Sauté 2 hot, ensuring each serving includes a portion of the tender chicken, flavorful onions, and peppers.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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