Ingredients
- 1 tablespoon vegetable oil
- 2 pounds chicken thighs or drumsticks (bone-in, skin-on)
- ½ onion slivered
- ⅓ cup white cane vinegar
- ⅓ cup soy sauce reduced sodium
- 6 cloves garlic peeled and minced
- 1 teaspoon black peppercorns
- 3 bay leaves
Instructions
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Heat oil in a deep skillet. Add chicken and brown on all sides, about 10 minutes.
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Remove chicken and set aside. Add onion to the pan and cook until tender, about 5 minutes.
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Add the chicken back to the pan. Combine remaining ingredients and pour over the chicken.
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Bring to a gentle boil, reduce heat to a low simmer and cook covered for 30 minutes. Flip chicken, cover, and simmer an additional 20 minutes or until chicken is tender (keep an eye on the liquid and add a bit of water if needed).
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Remove bay leaves and serve with rice and a drizzle of the sauce if desired.
Nutrition Facts
Calories: 326
Carbohydrates: 4g
Protein: 46g
Fat: 13g
Saturated Fat:5g
Cholesterol: 215mg
Sodium: 1288mg
Potassium: 647mg
Fiber: 1g
Sugar: 1g
Vitamin A: 54IU
Vitamin C: 1mg
Calcium: 37mg
Iron: 2mg