This super easy recipe cooks on the stove for a fragrant and hearty main course that will become a family favorite.
Ingredients
▢1 tablespoon of vegetable oil
▢2 pounds of chicken thighs or drum thighs (with bone, with skin)
▢½ sliced onion
▢⅓ cup white cane vinegar
▢⅓ cup reduced-sodium soy sauce
▢6 peeled and minced garlic cloves
▢1 teaspoon black peppercorns
▢3 laurel leaves
Instructions
Heat the oil in a deep frying pan. Add the chicken and brown it all over, about 10 minutes.
Remove chicken and set aside. Add onion to pan and cook until tender, about 5 minutes.
Add chicken back to skillet. Combine remaining ingredients and pour over chicken.
Bring to a gentle boil, reduce heat to low and cook covered for 30 minutes. Turn the chicken over, cover and simmer another 20 minutes or until the chicken is tender (watch the liquid and add a little water if necessary)
Remove bay leaves and serve with rice and a dash of sauce if desired.