Chicken Paksiw Recipe

If there’s one thing that can be said about Filipino cuisine, it’s that we love sour dishes. Something about this kind of taste simply appeals to us –– think of the classic sinigang, or the homey sinampalukang manok. Perhaps sourness gives us that much-needed refreshing jolt for the day; perhaps we just like to keep our taste buds on edge. But no matter what the reason is, I’m sure that sour food lovers –– and all food lovers, for that matter –– will come to enjoy this delightful chicken paksiw!

The Filipino word “paksiw” refers to a certain method of cooking wherein your meat or fish is cooked and simmered in vinegar. Filipinos have actually been cooking or leaving their meat in vinegar for quite a long time. Especially seeing as we live by the sea, fish was often cooked in vinegar in order to preserve its freshness. We may have refrigerators and other ways of storing food now in 2021, but our love for vinegar still remains.

Chicken paksiw is also a great way to enjoy a hearty and efficient way of enjoying lunch because it makes use of leftovers! If you’ve ever made too much food for a lunch or dinner, you know how much of a hassle leftovers can be. This is multiplied tenfold when they start wholly occupying your fridge. But chicken paksiw is one way of ridding yourself of this concern entirely! In less than an hour, it’ll be like you have an entirely brand new meal to enjoy; the only thing you’ll need to worry about is how much rice you’ll be consuming with this scrumptious dish.

Chicken Paksiw’s Related Recipes

If you still have paksiw cravings after making this dish, fear not! Here are two other recipes that can definitely satisfy your cravings.

For one: who doesn’t love lechon? Crispy, savory, and altogether mouthwatering, this darling pig is a favorite at any Filipino celebration. But when you’ve got too many lechon leftovers, this Paksiw na Lechon Kawali is one of, if not the best solution! While we love our lechon with a little crrrrunch, this saucy and flavorful dish is a delight. Dishes like paksiw na lechon kawali prove that lechon truly is the gift that keeps on giving!

And if you’re a seafood lover, I highly recommend this Paksiw na Salmon sa Gata. As I mentioned earlier, storing and cooking fish in vinegar was a way of keeping our seafood fresh in the old days. But this paksiw comes with the additional twist of coconut milk, or gata! There’s something so homey and comforting about the nutty flavors of gata in any meal, and paksiw is no different. The addition of chili peppers as well gives it that extra kick!

How to Cook Chicken Paksiw

Let’s make chicken paksiw together! This recipe is actually quite simple and easy to follow. You also don’t need a lot of ingredients, as the vinegar is the star of paksiw’s flavors.

Start by preparing everything you’ll need for this recipe. Cut your 1 lb. of leftover chicken into pieces. Chop 5 cloves of garlic, as well as 1 piece of onion. Ready the other components of this dish as well, including:

  • Knorr Chicken Cube
  • Lechon sauce (you can buy this from the store –– but did you know you could make your own from home, too?)
  • Peppercorn
  • Bay leaves
  • White vinegar
  • Sugar
  • Water
  • Salt to taste
  • It’s time to begin! Heat 3 tablespoons of cooking oil in a pan. Sauté your chopped onions and garlic and wait until your onions soften. Then, you’ll know it’s time to add in the chicken. Stir and sauté your leftover chicken, onion, and garlic in the pan. This should take about 1 minute.

    Once a minute is up, pour in 1 cup of lechon sauce, then half a cup of white vinegar. Turn the heat up ever so slightly so your mixture is brought to a boil. Stir. Then, add in a cup of water and bring it to a boil once again.

    Add in 1 Knorr Chicken Cube, 4 pieces of dried bay leaves, and a teaspoon of whole peppercorn. Stir and incorporate all these ingredients together. Then, cover the pan and bring the heat down low. Let your chicken paksiw cook and simmer, absorbing all the different flavors. Continue cooking for about 35 minutes. If you feel like it’s getting a little too dry too fast, add in some water –– but not too much!

    When your 35 minutes are up, take the cover off the pan and continue to let your chicken paksiw cook. Continue to wait until the sauce evaporates and reduces to half. Add a quarter cup of sugar and salt to taste. Stir these last two ingredients into your chicken paksiw, then turn the heat off the stove.

    Your chicken paksiw is finally ready! Transfer it to a lovely serving bowl and enjoy it alongside a heaping bowl of rice (trust me; you’ll need it). Share and enjoy this dish with your family today!

    Let us know what you think of this awesome chicken paksiw!

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