December 3, 2007 by Erica
A recipe from my Aunt Laura from her mother-in-law. So easy and delicious – even Cate gobbles it up! A definite favorite in our household.
2 lbs of chicken thighs, legs or your combo of preferred pieces
3 cloves minced fresh garlic
¼ cup + 1 Tbsp soy sauce
¼ cup white vinegar
1-2 bay leaves
ground black pepper to taste
1 dozen peppercorns (optional)
Combine all ingredients. Pour over chicken & marinate in refrigerator for minimum of 3 hours (Best if left overnight but can also be cooked immediately)
Heat 1 Tbsp vegetable oil in large skillet over medium-high heat. Place chicken pieces skin-side down, and cook until golden brown.
Place chicken in pot with marinade. Bring to a boil, then reduce heat & simmer until chicken is cooked through, 25-35 minutes.
Serve over rice.