Having the usual problems with Blogger. Sorry for those who were mid recipe and it disappeared. I used coconut for our recipe and it was fantastic. Hope you enjoy and that this post publishes right this time.
8 chicken thighs (about 2 pounds)
1 T. cooking oil and olive oil
1/3 c. water
1/4 cup white vinegar
1/4 cup soy sauce
2 bay leaves
1 t. bottled minced garlic or 2 cloves garlic, minced
1/4 t. pepper
2 T. sliced fresh red chili pepper or 1/4 c. toasted shredded
coconut (optional)
1. Remove skin from chicken. In a 10 inch skillet brown chicken thighs on all sides in hot oil. Drain off fat.
2. Add water, vinegar, soy sauce, bay leaves, garlic and pepper to skillet; stir gently. Bring to boiling; reduce heat. Cover and simmer for 30-35 minutes or until chicken is tender and no longer pink. Transfer chicken to a platter; keep warm.
3. Bring liquid in skillet to boiling; boil, uncovered for 3-5 minutes or until reduced to about 1/2 cup. Skill off fat. Remove and discard bay leaves. Drizzle juices over chicken. Sprinkle with chili pepper or coconut if desired. Makes 4 servings.
No comments:
Post a Comment