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Vinegar-and-Garlic-Braised Chicken

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This vinegar-and-garlic-braised chicken is a deeply flavorful dish inspired by Filipino-style braising. Chicken is marinated and simmered in a tangy, savory sauce until tender, creating a glossy glaze that’s perfect over rice.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Braising
  • Cuisine: Filipino-Inspired
  • Diet: Halal

Ingredients

  • 1½ cups unseasoned rice vinegar
  • ½ cup reduced-sodium soy sauce
  • 1 tablespoon light brown sugar or turbinado sugar
  • 3 dried bay leaves
  • 1 whole head garlic, cloves peeled and lightly smashed
  • 1 teaspoon freshly ground black pepper
  • 8 pieces bone-in, skin-on chicken thighs and drumsticks (about 3 pounds total)
  • 2 tablespoons vegetable oil

Instructions

  1. In a large bowl, combine rice vinegar, soy sauce, sugar, bay leaves, smashed garlic, and black pepper. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Remove chicken from marinade (reserve the marinade) and pat dry with paper towels.
  3. Heat vegetable oil in a Dutch oven over medium heat. Brown half of the chicken for 3–5 minutes per side. Transfer to a plate and repeat with remaining chicken.
  4. Return all chicken and collected juices to the pot. Pour in reserved marinade, ensuring liquid reaches halfway up the chicken.
  5. Bring to a simmer over high heat, then reduce to low. Cover and cook for 20–25 minutes until chicken is tender and fully cooked.
  6. Transfer chicken to a plate. Discard bay leaves and skim excess fat from sauce.
  7. Increase heat to medium-high and simmer sauce uncovered until reduced to a syrupy consistency, about 8–10 minutes.
  8. Spoon reduced sauce over chicken and serve warm with rice or vegetables.

Notes

  • Marinating overnight enhances flavor, but even 2 hours is effective.
  • Use apple cider vinegar for a fruity variation.
  • Add dried chilies for gentle heat or sliced onions for extra body in the sauce.
  • Serve with plain or coconut rice to balance the tangy sauce.
  • Leftovers taste even better the next day and freeze well.

Nutrition

Find it online: https://savorymomskitchen.com/vinegar-and-garlic-braised-chicken/