INGREDIENTS:
- 8 chicken thighs (about 2 pounds)
- 1 tablespoon cooking oil or olive oil
- 1/3 cup water
- 1/4 cup white vinegar
- 1/4 cup soy sauce
- 2 bay leaves
- 1 teaspoon bottled minced garlic or 2 cloves garlic, minced
- 1/4 teaspoon pepper
- 2 tablespoons sliced fresh red chili pepper or 1/4 cup toasted shredded coconut (optional)
INSTRUCTIONS:
- Remove skin from chicken. In a 10-inch skillet brown chicken thighs on all sides in hot oil. Drain off fat.
- Add water, vinegar, soy sauce, bay leaves, garlic, and pepper to skillet; stir gently. Bring to boiling; reduce heat. Cover and simmer for 30 to 35 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter; keep warm.
- Bring liquid in skillet to boiling; boil, uncovered, for 3 to 5 minutes or until reduced to about 1/2 cup. Skim off fat. Remove and discard bay leaves. Drizzle juices over chicken. Sprinkle with chili pepper or coconut, if desired. Makes 4 servings.
Source: Recipe
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