Apas with a Twist

Ingredients

• 500g (1.1 lb) chicken thighs, bone-in and skin-on 500g (1.1 lb) chicken thighs, bone-in and skin-on
• 1/4 cup soy sauce 1/4 cup soy sauce
• 1/4 cup vinegar 1/4 cup vinegar
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• 2 tablespoons cooking oil 2 tablespoons cooking oil
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, vinegar, minced garlic, honey, black pepper, paprika, and bay leaf. Mix well.
2. 2.
   Add the chicken thighs to the marinade and coat them evenly. Let the chicken marinate for at least 30 minutes, or overnight for more flavor.
3. 3.
   Heat the cooking oil in a large skillet over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
4. 4.
   Place the chicken thighs in the skillet, skin side down, and cook for 5-6 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes.
5. 5.
   Pour the reserved marinade into the skillet and bring it to a simmer. Reduce the heat to low, cover the skillet, and let the chicken cook for 20-25 minutes, or until the chicken is cooked through and tender.
6. 6.
   Remove the bay leaf from the sauce and discard. Transfer the chicken to a serving plate.
7. 7.
   Increase the heat to medium-high and let the sauce simmer for a few more minutes until it thickens slightly.
8. 8.
   Pour the sauce over the chicken and garnish with fresh parsley or cilantro.
9. 9.
   Serve the Apas with steamed rice and enjoy!

Treat your ingredients with care...

• Chicken thighs — For the best flavor and tenderness, use bone-in and skin-on chicken thighs. The bone adds richness to the sauce, and the skin becomes crispy during cooking, adding texture to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the marinade.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce.
• For a healthier option, you can use skinless chicken thighs or chicken breast.

Serving advice

Serve the Apas with steamed rice to soak up the delicious sauce. Add a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Presentation advice

Arrange the chicken thighs on a serving platter and pour the thickened sauce over them. Garnish with fresh parsley or cilantro for a pop of color. Serve with a bowl of steamed rice on the side.