A simple recipe that is best served over piping hot rice.
Servings: 6
Ingredients
- 1 1/4 lbs boneless skinless chicken thighs
- 6 cloves garlic
- 1/3 cup chicken stock
- 1/4 cup apple cider vinegar
- 2 tbsp soy sauce
- 2 tbsp dark brown sugar
- 2 bay leaves
- 1/4 tsp coarsely ground pepper
Instructions
- In a glass bowl or plastic zip top bag, add all the ingredients except the chicken. Mix well. Then add the chicken making sure that the chicken is immersed in the marinade. Refrigerate for 2 – 24 hours.
- Heat a 12-inch skillet on medium heat. Use tongs to place the chicken into the preheated pan and carefully pour in the marinade around the meat. Allow the mixture to come to a boil. Reduce the heat to medium low/low. Cook uncovered for 8 minutes. Turn the pieces over and cook for a further 8 minutes or until the chicken is cooked through and is tender.
- Increase the heat to medium high. Cook while stirring until the chicken the liquid is reduced to a glaze. About 5 minutes. Remove the bay leaves. Serve over hot rice.
© Ginny's Recipe Collection