8-12 chicken thighs, skinned if preferred
6-8 dried bay leaves
8 cloves of garlic, chopped
one large onion, chopped
vinegar (apple cider vinegar is my favorite)
In a large pot over medium-high heat, add oil and brown onion and garlic for 2-3 minutes. Add chicken thighs and stir fry for about 10-15 minutes or until slightly golden. Add equal parts soy sauce and vinegar until the chicken is completely covered in liquid. Add bay leaves, and simmer over medium-high heat for 30-45 minutes, or until chicken is cooked. Serve over hot rice and vegetables on the side, if you like (I recommend stir-fried spinach or napa cabbage).
Pairs Well With
My friend, Margie, taught me this Filipino recipe, and it's one of my favorite- it's not only easy, but everyone I know loves it! I personally love tangy dishes, so if you're not a fan of sour, this might not be for you :( But if you're like me, you'll really enjoy this dish.