Chicken Tapa
Chicken Tapa is a Filipino all-day breakfast meal served with garlic fried rice and sunny-side-up eggs. It's super easy to make and loaded with tangy and savory flavors the whole family will love.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds boneless, skinless chicken thigh or leg meat
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 1 head garlic, peeled and minced
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup water
- 1 tablespoon oil
Instructions
- 1
In a non-reactive bowl, combine soy sauce, lemon juice, garlic, sugar, salt, and pepper. Stir until sugar and salt are dissolved.
- 2
Add chicken and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. Drain meat from marinade.
- 3
In a wide pan, add chicken in a single layer and water. Simmer until the chicken is tender and most of the liquid is absorbed.
- 4
Add the oil and continue to cook the meat, turning on sides as needed, until lightly caramelized and a thermometer inserted in the center reads 165 F.
- 5
Remove from pan and cut into serving portions. Serve hot.