Chicken sisig
The Filipino pub favorite made with chicken: charred, chopped thighs sizzled with onion, chiles and lemon, then tossed with a little mayo.
- 45 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.20 a serving
- 600 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb boneless chicken thighs, about 6 thighs
- 1 lemon, juiced, divided
- 1½ cups long-grain white rice
- 1 tbsp butter
- 1 red onion, finely chopped
- 2 jalapeños, minced
- 4 cloves garlic, minced
- 2 tbsp mayonnaise
- 2 stalks green onions, sliced (optional)
From your pantry
- 2 tbsp soy sauce, divided
- ½ tsp black pepper
- 2¼ cups water
- 1 tbsp vegetable oil
Each serving has about 600 calories, 40 g protein, 63 g carbs and 19 g fat, and costs about $2.20 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No boneless chicken thighs? Chicken breasts or chicken tenderloins work.
- No lemons? Limes work.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No butter? Ghee works.
- No red onions? White onions or yellow onions work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the chicken with 1 tablespoon of soy sauce, half the lemon juice and the pepper, then cover and leave it in the fridge for 10 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 10 min
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
While the chicken sits, the rice and bring it with the water in a medium over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
once, cover, turn the heat to low and cook 18 minutes. Take it off the heat and keep the lid on.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Low heatTimer: 18 min
Heat the oil in a large over medium-high. Cook the chicken 5 to 6 minutes per side, until in spots and the thickest thigh reads 165°F.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Medium-high heatTimer: 11 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Move the chicken to a board and it into small bits.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
the butter in the same over medium, add the onion and jalapeños, and cook 3 minutes. in the garlic for 30 seconds.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 3 min 30 sec
Add the chicken, the rest of the soy sauce and lemon juice, and cook 3 to 4 minutes, pressing it into the pan, until bits form.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 3 min 30 sec
Dolly’s tip: Leave it alone between stirs. The crispy, stuck-on bits are the best part.Take it off the heat, in the mayonnaise, and serve over the rice with green onions.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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