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Chicken Recipes

Garlic Calamansi Chicken Thighs with Pechay

An original bright, savory and lightly tangy Chicken Thighs recipe adapted for Filipino ingredients, family portions and an ordinary home stove, with Pechay.

Updated August 20, 2026By Sarap Recipe Editorial
Vinegar pepper chicken thighs with garlic, bay leaves and peppercorns
Prep20 minutes
Cook40 minutes
Serves4–5
LevelEasy

This original Sarap Recipe version of Garlic Calamansi Chicken Thighs with Pechay is designed for a regular Filipino family kitchen. It uses garlic and calamansi to make a bright, savory and lightly tangy dish that works well with steamed rice. Adding Pechay makes it a more complete one-pan ulam and provides a familiar vegetable that is easy to find in Philippine markets.

Ingredients

  • 900 g boneless chicken thighs, cut into bite-size pieces
  • 6 cloves garlic, minced
  • 1/3 cup fresh calamansi juice
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons cooking oil
  • 2 cups pechay, stems and leaves separated
  • Black pepper and salt, only as needed

How to cook it

  1. Pat the chicken dry and cut it into even pieces.
  2. Measure and prepare every sauce ingredient before heating the pan. This keeps the aromatics from burning while you work.
  3. Sauté half of the garlic until pale gold. Combine calamansi, soy sauce, sugar and 1/3 cup water, then add it after the main ingredient is cooked.
  4. Cook until browned and the thickest piece reaches a safe internal temperature, about 10 to 14 minutes in total.
  5. Add the Pechay at the stage suited to its texture: firm pieces before the sauce finishes, or leafy pieces during the final 1 to 2 minutes.
  6. Let the sauce bubble for 2 to 3 minutes until glossy, then finish with the remaining fresh garlic.
  7. Taste the finished dish with rice before adjusting salt, soy sauce or fish sauce. Rest for 3 minutes before serving.

Why this method works

Preparing the sauce first gives the seasoning time to dissolve and prevents rushed measuring over a hot pan. Cooking the main ingredient separately from the final reduction protects its texture, while gradual seasoning accounts for differences between brands of soy sauce, patis and oyster sauce.

Practical kitchen tips

  • Use a wide pan so moisture can evaporate instead of making the dish watery.
  • For a less salty result, start with only three-fourths of the soy sauce or fish sauce and adjust at the end.
  • Cool leftovers within two hours, refrigerate in a covered container and reheat until steaming.

How to serve

Serve hot with steamed rice. A side of sliced cucumber, tomatoes or blanched leafy vegetables balances the rich sauce. Offer calamansi and chili separately so each person can adjust the flavor.

Original recipe prepared for Sarap Recipe readers. Cooking time varies with ingredient size, cookware and stove heat.

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