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Before you jump to Filipino-style braised chicken recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are today being given more publicity than ever before and there are good reasons why this is so. There are a number of health conditions linked with a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and hypertension. Everywhere you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. Most likely, a lot of people think that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. Contrary to that information, individuals can modify their eating habits for the better by making some modest changes.
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Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your life.
We hope you got benefit from reading it, now let’s go back to filipino-style braised chicken recipe. To cook filipino-style braised chicken you need 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Filipino-style braised chicken:
- Provide 4 chicken thighs, bone-in and skin-on
- Take 1 medium onion, chopped
- Get 4 cloves garlic, chopped
- Get 2 tbsp fish sauce
- Provide 1 cup passata (or crushed tomatoes)
- Use 1 cup chicken stock
- Provide Maggi liquid seasoning
- Provide 1 cup frozen peas
Instructions to make Filipino-style braised chicken:
- Season the chicken with salt and pepper. Add a splash of veg oil to a medium pan on medium-high heat and brown the chicken, about 3 to 4 minutes per side. Remove the chicken to a plate and drain all but a few tablespoons of oil from the pan.
- Add the onions to the pan and sweat them for 1 minute. Add the garlic and sweat another minute.
- Turn your stove exhaust to high (trust me on this) and add the fish sauce to the pan. Add the passata and chicken stock and turn the heat down to medium-low.
- Return the chicken to the pan. Add 6 to 8 dashes of Maggi and cover. Let simmer 35 to 40 minutes, turning the thighs over every few minutes.
- Remove the cover and add the peas. Let simmer for a minute more, then serve over rice.
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