Maricel's Ginataang Manok (Chicken in Creamy Coconut Vinegar)

Pat chicken thighs dry with paper towels and season generously with salt and black pepper. Let sit at room temperature for 10 minutes.

Heat coconut oil in a large Dutch oven or deep skillet over medium-high heat until shimmering.

Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy. Flip and cook 3 minutes more. Remove and set aside.

In the same pot with the rendered fat, sauté the diced onion for 3 minutes until softened.

Add the minced garlic and sliced ginger, stir-fry for 1 minute until fragrant.

Pour in the white vinegar and let it sizzle for 30 seconds to cook off the sharp edge.

Add the chicken broth and nestle the browned chicken thighs back into the pot, skin-side up.

Reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through. Use a meat thermometer to verify internal temperature reaches 165°F (74°C).

Remove the lid, pour in the heavy cream, and stir gently to combine into the sauce.

Let it simmer uncovered for 5 more minutes until the sauce thickens slightly and the chicken is coated in that creamy, tangy goodness.

Taste and adjust seasoning with more salt if needed.

Serve hot over steamed white rice. Wag ka namang matulog agad — let it cool slightly before diving in!