Chicken Paksiw
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
4 people
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Calories
441 kcal
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Course
Main Course
-
Cuisine
Filipino
Chicken Paksiw
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Leftover fried chicken cooked in liver sauce with vinegar.
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Ingredients
- 1 lb. leftover chicken cut into pieces
- 1 piece Knorr Chicken Cube
- 1 cup lechon sauce
- 5 cloves garlic chopped
- 1 piece onion chopped
- 1 teaspoon whole peppercorn
- 4 pieces dried bay leaves
- 1/2 cup white vinegar
- 1/4 cup sugar
- 1 cup water
- salt to taste
- 3 tablespoons cooking oil
Instructions
- Heat oil in a pan. Saute onion and garlic.
- Once the onion softens, add chicken. Stir and saute for 1 minute.
- Pour the lechon sauce into the pan and then add vinegar. Let the mixture boil before stirring.
- Pour water into the pan. Let it boil.
- Add Knorr Chicken Cube, bay leaves, and whole peppercorn. Stir. Cover the pan and then adjust the heat to the lowest setting. Continue cooking for 35 minutes.
- Take the cover off the pan. Continue cooking until the sauce evaporates and reduces to half.
- Add sugar and then season with salt.
- Transfer it to a serving bowl and serve with warm rice. Share and enjoy!
Nutrition Information
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Calories
441kcal
(22%)
Carbohydrates
21g
(7%)
Protein
23g
(46%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
594mg
(25%)
Potassium
293mg
(8%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
228IU
(5%)
Vitamin C
5mg
(6%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 23g | 46% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 594mg | 25% |
| Potassium | 293mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 228IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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