Filipino Chicken Sauté

Ingredients

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

Method

1. Start by patting the 700 g chicken thighs dry with paper towels. This helps them brown better. Season the chicken 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 shimmers, place the chicken thighs skin-side down in the pan. Cook until the skin is golden brown and crispy, about 5-7 minutes. Flip the chicken and brown the other side for another 5 minutes. Remove the chicken from the pan and set aside.
2. In the same skillet, add 1 chopped onion. Sauté over medium heat, stirring occasionally, until the onion becomes translucent and tender, about 3-4 minutes. Add 2 sliced peppers to the pan and continue to cook until they soften and start to caramelize, which should take another 5 minutes. The vegetables should be fragrant and lightly browned, which enhances their sweetness.
3. Return the browned chicken thighs to the skillet, nestling them among the onions and peppers. Any juices that have collected from the chicken should also be added to the pan for extra flavor. Allow the chicken to cook with the vegetables until it is cooked through and tender, with no pink remaining in the center. This should take about 10-15 minutes, depending on the size of the thighs.
4. If there is excess liquid in the pan, increase the heat slightly to reduce the sauce. Stir occasionally until the sauce thickens and clings to the chicken and vegetables. Taste the dish and adjust the seasoning with more salt and black pepper if needed.
5. Finish the dish by sprinkling freshly chopped herbs like parsley or cilantro over the top before serving. This adds a fresh, vibrant flavor that complements the richness of the chicken and vegetables. Serve the Filipino Chicken Sauté hot, ideally with steamed rice, and enjoy the flavors of a Filipino home-cooked meal.