Ingredients

The following ingredients have 4 Servings
  • 8 chicken thighs on the bone (skin on or off, to taste)
  • 1/3 cup soy sauce (I prefer Silver Swan for this recipe)
  • 1/3 cup apple cider vinegar
  • 1 small head of garlic (mashed or finely minced)
  • freshly ground black pepper
  • 3 bay leaves
  • 1 tablespoon canola oil
  • 1 thai chili pepper (optional)

Instruction

  • Marinate the chicken in soy sauce, vinegar, garlic and pepper in a non-reactive bowl, for 30 minutes to 1 hour, rotating at least once. If you can marinate overnight, even better.
  • Place the chicken, marinade, bay leaves and chili (if using) in a deep sided sauté pan and place over medium heat.
  • When the sauce begins to bubble, turn the chicken and cook until the meat is nearly cooked through, about 15 minutes.
  • Transfer the sauce to a bowl, add oil to the pan, and brown the chicken on all sides, working in batches.
  • Return the sauce to the pan, bring to a boil and lower heat to a simmer. Cover and simmer for about 20-30 minutes, or until the chicken is tender and the sauce a thick and deep color. If you lose track of time and/or find that the sauce has reduced too much, add a touch of water to the sauce.
  • Serve hot over rice.