Filipino sweet sour roast chicken stew (paksiw na lechon manok)
It's easy, it's delicious and it requires a much shorter cooking time than the traditional paksiw na lechon because the chicken pieces are smaller. It takes only about 30 minutes to cook the dish plus a couple of minutes to do the prep.
Ingredients
- 2 tablespoons cooking oil
- 2 shallots (or 1 red onion) peeled and thinly sliced
- 4 cloves garlic peeled and minced
- 2 to 3 bird's eye chilies thinly sliced
- ⅓ cup vinegar
- ¼ cup dark soy sauce
- ¼ cup dark brown sugar firmly packed
- ¼ teaspoon ground black pepper
- 2 bay leaves
- 6 to 10 leftover roast or fried chicken pieces (about 800 grams in total weight)
- 1 to 1 ½ cups lechon sauce (store bought)
- sliced scallions to garnish
Instructions
- Heat the cooking oil in a pan.
- Saute the garlic, shallots (or onion) with ⅔ of the sliced chilies until softened and aromatic, about two to three minutes.
- Pour in the vinegar and soy sauce. Stir in the brown sugar and black pepper, and throw in the bay leaves.
- Dump the leftover rotisserie or fried chicken into the pan. Boil until most of the liquid has been absorbed, about five minutes.
- Pour in the lechon sauce. Set the heat to the lowest setting. Cover the pan. Simmer the chicken for 20 minutes. Midway through the cooking, taste the sauce and adjust the seasonings, as needed.
- Transfer the cooked paksiw na lechon manok into a serving bowl or individual bowls. Garnish with sliced scallions and the remaining sliced chilies.