Rotisserie Chicken Paksiw
Krizell•
Oct 24, 2025
Paksiw is a classic Filipino comfort dish made by simmering tender pieces of lechon in vinegar, garlic, and spices until the flavors come together in a rich, tangy sauce. It has a perfect balance of sour and savory notes that pair perfectly with steamed rice! This version uses leftover roasted chicken for a twist, making it not only flavorful, but resourceful. Sweet, tangy, and pure Filipino comfort. Have you had paksiw before? If so, let me know in the comments if you've had it with rotisserie chicken before or if you made this recipe :)
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Ingredients (12)
Ingredients (12)
Instructions
Heat the cooking oil (2 Tbsp) in a large pot over medium heat.
Sauté the minced garlic (6 cloves) and diced onions (1) until they become soft and aromatic.
Add the chicken (1 whole) pieces to the pot and sauté for about 3 minutes.
Pour in the soy sauce (2 Tbsp) and chicken broth (2 ½ cups). Allow the mixture to come to a boil.
Add the whole black peppercorns (1–2 tsp) and dried bay leaves (4–6 leaves). Cover the pot and let it simmer over medium heat for 25 to 30 minutes, or until the chicken becomes tender.
Add the white vinegar (¼ cup) to the pot and let the mixture re-boil.
Stir in the lechon sauce (1 ½ cups) and continue to cook for an additional 10 minutes.
Add the sugar (¼–½ cup) and salt and pepper ( to taste)to taste. Continue to cook until the liquid reduces by half, resulting in a rich and flavorful sauce.
Serve hot with steamed rice.
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