Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken thighs or drumsticks
  • 1 tablespoon canola oil
  • 3/4 cup white vinegar
  • 3/4 cup soy sauce
  • 8 cloves garlic (crushed)
  • 2 chilies of jalapenos (sliced (divided))
  • 2 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 2 bay leaves

Instruction

  • Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken and drumsticks skin side down to the pan and brown on both sides. Remove and place on a plate.
  • To the skillet, add the vinegar, soy sauce, garlic, half the chilies, black pepper, sugar, and bay leaves. Bring to a boil over med-high heat. Add the chicken, skin side up, reduce heat to low, cover, and let simmer for 30-35 minutes until cooked through and tender.
  • Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat and cook for about 5 minutes or until slightly thickened. (For a thicker sauce, mix together 1 1/2 teaspoon cornstarch with 1 1/2 teaspoons cold water. Pour into the boiled sauce and cook another 20-30 seconds until thickened.)
  • Remove the pan from the heat, discard bay leaves, and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining chilies.
  • Serve chicken and sauce over jasmine rice.