Ingredients
The following ingredients have 10 Servings
- 4 bone-in chicken thighs (skin removed)
- 4 chicken drumsticks (skin removed)
- 2 tablespoons olive oil
- 1/2 cup reduced sodium soy sauce
- 1/2 cup white vinegar
- 2 tablespoon Asian sweet chili sauce
- 3 tablespoons brown sugar
- 4-5 garlic cloves, minced ( or 2 teaspoons ground)
- 1 tablespoon whole black peppercorns (or 1 1/2 tsps coarse cracked pepper)
- 1 tsp EACH onion powder, ginger powder, yellow curry powder
- 1 3/4 cups water
- 4 bay leaves
- Sliced green onions
Instruction
- Whisk the marinade ingredients together in a large bowl or freezer bag. Add chicken and turn to coat. Marinate in the refrigerator 4-24 hours.
- Heat oil in large heavy bottom skillet/braiser (with a tight-fitting lid) or Dutch oven over medium high heat. Once hot, remove chicken from marinade (don’t discard marinade) and pat dry as you add chicken to the skillet. Brown chicken on each side then stir in reserved marinade, water and bay leaves.
- Bring the chicken to a boil, then cover and reduce to LOW. Simmer, covered for 25 minutes, flipping the chicken once at 15 minutes and replacing lid.
- After 25 minutes, remove the lid and simmer until the chicken is cooked through and the sauce is reduced to a sticky glaze, about 10- 20 more minutes. Be prepared to stir in additional water if the sauce evaporates too much. Alternatively (but not likely), if the sauce isn't thick enough, remove the cooked chicken to a plate and continue to simmer the sauce until thickened. Return chicken and turn to coat.
- Serve chicken with steamed rice.
