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This braised chicken dish is the ultimate Filipino comfort food, a saucy dish of dark meat (chicken drums & thighs) spooned over rice and garnished with fresh greens.

"Inspired by Lou Diamond Phillips' recent visit to our show," Rach says. "This is an easy Filipino classic two-pot—one for chicken, one for the rice."


  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 8 pieces bone-in, skin-on chicken, 4 meaty drums and 4 thighs
  • 1 tablespoon coarse black pepper
  • 2 jalapeño peppers, stemmed and very thinly sliced into rounds
  • 1 bulb garlic, crushed and skins removed
  • ¾ cup white vinegar or sherry vinegar
  • ¾ cup soy sauce or tamari
  • 2 tablespoons pourable light-brown sugar
  • 4-5 large bay leaves, fresh
  • 1 cup chicken bone broth
  • 1 cup water
  • 4-5 cloves garlic, crushed
  • 1 ¼ cups white rice
  • 2 tablespoons toasted sesame seeds, for garnish
  • Finely chopped cilantro or parsley, for garnish
  • Sliced scallions, for garnish


Serves: 4


Heat a dutch oven over medium-high heat, add EVOO, 2 turns of the pan, add chicken skin-side down and brown 10 minutes, turning occasionally. Remove chicken to plate. 

Add pepper, 1 sliced jalapeño and garlic to pan, stir a minute. Add vinegar, soy and sugar, bay leaves, bring to boil, add back chicken, lower heat to simmer and cover 30-35 minutes.

For rice, bring bone broth and water to boil, add garlic and rice, cover and cook 15-18 minutes over low heat, remove from heat, fluff with fork.

Remove chicken to platter, cover with foil and reduce sauce 5 minutes over medium-high heat, return chicken to pan and coat, remove from heat.  

Serve chicken on a bed of rice and top with thinly sliced remaining jalapeño pepper and cilantro or parsley and scallions and sesame seeds.