Filipino Sweet and Sour Braised Chicken

Filipino Sweet and Sour Braised Chicken is a comforting homestyle stew where tender chicken pieces are slowly simmered in a tangy-sweet sauce with potatoes, carrots, and bell peppers. The signature addition of liver spread gives it a uniquely rich, savory undertone that sets it apart from typical sweet-and-sour dishes. Serve it over steamed jasmine rice for a deeply satisfying family meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 16 gSugar
• 32 gProtein
• 860 mgSodium
• 760 mgPotassium
• 65 mgCalcium
• 3.2 mgIron
• 38 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the Chicken

• 2 lbs bone-in chicken thighs and drumsticks, skin-on
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Aromatics

• 2 tbsp neutral cooking oil
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced

For the Braising Sauce

• 2 tbsp liver spread or chicken liver pâté
• 1/3 cup Filipino cane vinegar (sukang Iloco)
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 1/2 cup tomato sauce
• 1 cup chicken broth
• 2 dried bay leaves

For the Vegetables

• 2 medium Yukon gold potatoes, peeled and cubed
• 1 large carrot, sliced into thick rounds
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 cup pineapple chunks, drained
• 2 green onions, sliced for garnish

Directions

1. Season the chicken pieces generously with salt and pepper. Heat the cooking oil in a heavy-bottomed pot or Dutch oven over medium-high heat and brown the chicken on both sides, about 2-3 minutes per side. Transfer the chicken to a plate and set aside.
2. Reduce the heat to medium and add the sliced onion to the same pot. Sauté for 3 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant without letting it brown too much.
3. Add the liver spread to the pot and stir it into the onions, mashing and breaking it up so it melts and coats the aromatics, about 1-2 minutes. Pour in the cane vinegar and soy sauce, scraping up all the browned bits from the bottom of the pot.
4. Stir in the brown sugar, tomato sauce, chicken broth, and bay leaves until well combined. Return the browned chicken pieces and any accumulated juices to the pot, bring to a gentle boil, then reduce heat to low. Cover and simmer for 15 minutes.
5. Add the cubed potatoes and carrot rounds to the pot, cover again, and continue simmering for 10 minutes until the vegetables are fork-tender. Stir in the red and green bell peppers along with the pineapple chunks, then simmer uncovered for 3-5 minutes to slightly reduce and thicken the sauce while keeping the peppers crisp-tender.
6. Taste and adjust the balance with additional salt, sugar, or vinegar depending on whether you prefer it sweeter or more tangy. Remove the bay leaves, garnish with sliced green onions, and serve hot over steamed jasmine rice.

Cook’s Notes

• The liver spread is the signature ingredient that gives this Filipino stew its authentic, savory richness; look for it at any Filipino or Asian grocery store, and do not skip it if possible.
• Adjust the sugar-to-vinegar ratio to match your family's taste – add an extra tablespoon of vinegar for more tang or brown sugar for a sweeter profile.
• Bone-in, skin-on chicken thighs and drumsticks provide the most flavor and stay juicier during the long braise than boneless cuts.
• For a thicker, glossier sauce, remove the chicken after cooking, mash a few of the potato cubes into the braising liquid, then return the chicken to the pot.
• This stew tastes even better the next day once the flavors have fully melded, making it an excellent make-ahead meal for busy weeknights.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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