Guamanian Chicken
Experience the bold and tangy flavors of Guamanian Chicken, a traditional Chamorro recipe that's as comforting as it is flavorful. Featuring tender bone-in chicken thighs or drumsticks, this dish is simmered in a robust marinade of soy sauce, white vinegar, garlic, and fragrant bay leaves, creating a savory, umami-rich sauce that's truly irresistible. The key to its depth of flavor lies in browning the chicken to perfection before simmering it alongside softened onions and a hint of black pepper. Garnished with vibrant green onions and served over fluffy steamed white rice, Guamanian Chicken is a one-pot wonder that marries simplicity with extraordinary taste. Whether you're looking for a unique spin on weeknight dinners or a dish to impress, this recipe is sure to deliver.
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Recipe Information
Ingredients
- 4 lbs Chicken (bone-in, skin-on thighs or drumsticks)
- 1 cup Soy sauce
- 1 cup White vinegar
- 1 large Yellow onion (thinly sliced)
- 6 cloves Garlic (minced)
- 2 teaspoons Black peppercorns (crushed or left whole)
- 4 leaves Bay leaves
- 2 stalks Green onions (chopped, for garnish)
- 1 cup Water
- 2 tablespoons Cooking oil
- 1 teaspoon Salt
- 4 cups Cooked white rice (for serving)
Instructions
In a large bowl, combine the soy sauce, vinegar, garlic, black peppercorns, and bay leaves to create the marinade.
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for best results.
Remove the chicken from the marinade, allowing excess marinade to drip back into the bowl. Reserve the marinade for cooking.
Heat the cooking oil in a large pot or deep skillet over medium-high heat. Once hot, add the chicken pieces skin-side down and cook until browned, about 5 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
Once all the chicken is browned, remove it from the pot and set aside. Add the sliced onion to the same pot and sauté for 3-4 minutes until softened and fragrant.
Pour the reserved marinade into the pot along with 1 cup of water. Bring the mixture to a simmer and then return the browned chicken to the pot.
Lower the heat to medium-low, cover the pot, and let the chicken cook for 35-40 minutes, or until it is tender and thoroughly cooked. Stir occasionally to ensure the chicken does not stick to the pot.
Taste the sauce and adjust seasoning with additional salt if needed.
Once cooked, remove the chicken pieces to a serving platter. Strain the sauce if desired and pour it over the chicken.
Garnish with chopped green onions and serve hot with steamed white rice.
Nutrition Facts
Calories |
6147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.6 g | 355% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1687 mg | 562% | |
| Sodium | 13100 mg | 570% | |
| Total Carbohydrate | 317.6 g | 115% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.7 g | ||
| Protein | 543.6 g | 1087% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 530 mg | 41% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 5971 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
