- 6 medium size chicken thighs
- 1/4 tsp. Maggie Magic Sarap granules
- fresh ground black pepper
- 1 tsp. fish sauce (nam pla)
- 1/4 of a stick of butter
- 4 large garlic cloves, chopped
- sprigs of lemongrass, tied in a bundle
- two medium potatoes, peeled and sliced into wedges
- salt to taste
- 1 medium onion, cut into quarters
- chorizo Bilbao, sliced diagonally
- Wash the chicken thighs thoroughly, then pat dry with paper towels. Place the chicken in a large mixing bowl and rub evenly with the Maggie granules and black pepper. Place some of the seasonings under the skin. Sprinkle with the fish sauce, making sure to coat chicken evenly. Set aside.
- Place a large saucepan over medium heat, put in the butter to melt. Once butter is almost melted (take care not to brown it), add in the garlic and sauté until fragrant. Put in the chicken, skin side down. Let the skin side brown slightly and then turn over to brown the flesh side. Keep heat on medium so as not to burn the butter. Once the chicken is browned, add in the lemon grass and let simmer in the chicken juices for 2-3 minutes.
- Add in 1/2 cup water and cover the pan. If the chicken is too dry, add more water, a little at a time. Let the chicken simmer for about 5 minutes.
- Check that the chicken thighs are thoroughly cooked (when pierced with a fork, the juices should run clear). Add in the potato wedges. Cover and let simmer on low heat for another 5 minutes.
- Once potatoes are cooked, put in the chorizo Bilbao and stir to mix. Add in the onions. Taste and adjust seasoning, adding salt to taste.
- Turn off heat and transfer to a serving platter, remove lemongrass. Drizzle the butter sauce over the chicken.