| Cuisine: Oriental | Type: Main Course | Serves: 2-4 |
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Source:
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This is a Cook Book |
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Attributes:
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Healthy |
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Comments:
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Wonderful flavors from this simple Filipino recipe. An alternate prep is to marinate chicken in sauce for 4 hours, then simmer in liquid with a little water till done. Top with salsa of tomato and green onion and sauce. |
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Serving Suggestions:
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Serve with juices spooned over white rice |
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Ingredients:
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2 tbs. olive oil 4 bone-in, skin-on chicken thighs 4 garlic cloves, minced 2/3 cup apple cider vinegar 1/3 cup Tamari soy sauce 6 whole black peppercorns 2 bay leaves white rice |
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Instructions:
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Note: Do not season the chicken before browning. The soy sauce will provide plenty of salt and there are peppercorns in the sauce. 1. In a Dutch oven or large heavy-bottomed sauté pan with a tight fitting lid, warm the olive oil over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes. (At this point, I typically drain some of the fat since some of the chicken fat has rendered.) 2.Add the garlic and sauté until lightly browned but not burned, stirring. About 1 minute. Add the vinegar, soy sauce, peppercorns and bay leaves. Bring the liquid to a boil, then reduce the heat and simmer very gently, covered, for 1-1/2 hours, stirring occasionally. 3. Serve by setting a thigh on top of a bed of white rice and spoon some of the juices over. |
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2012-12-24