Image coming soon.
Tender Chicken with Tangy, Peppery Broth
Prep Time: Cook Time: Total Time:
Ingredients
- 1.5 kg chicken thighs and legs
- 1 onion, peeled and sliced thinly
- 1 head of garlic, cloves peeled and minced
- 2 bay leaves
- 1/4 cup soy sauce
- 1/2 tsp peppercorns
- 1/4 cup Canola oil
- 2 large potatoes, peeled and sliced into rounds about 1/4 inch thick
- 1/2 cup white vinegar
- 1 cup water
- salt
- freshly ground pepper
Directions
- In a large bowl, combine the chicken pieces, the sliced onion, the minced garlic, the 2 bay leaves, the 1/4 soy sauce, and the 1/2 tsp peppercorns. Mix the ingredients together and place into the refrigerator for about 30 minutes to marinate.
- After marinating, remove the chicken from the marinade. Keep the liquid and aromatics.
- In a wide dutch oven over medium heat, add the 1/4 cup Canola oil. Heat over medium heat. When hot, add the potatoes and cook, turning as needed, until lightly browned and halfway tender. With a slotted spoon or tongs, remove the potatoes and drain on paper towels. Remove excess oil from the pan, leaving about 1 Tbsp for the next step.
- Add the chicken to the Dutch oven over medium heat. Add the onions, garlic, and bay leaves from the marinade. Cook, turning occasionally, until lightly browned.
- Add the 1/2 cup of vinegar and allow it to boil, uncovered, and without stirring, for about 3 minutes. This will make the vinegar less acidic.
- Add the reserved marinade liquid and the 1 cup of water and stir to combine. Allow the liquid to boil for 2 to 3 minutes.
- Lower the heat to medium low, cover, and simmer for about 20-30 minutes until the chicken is cooked through.
- Add the potatoes back to the Dutch oven and cook uncovered until tender and sauce is reduced.
- Season with salt and pepper to taste.
Source