Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
1 hr 50 min
Prep:
10 min
Inactive:
30 min
Cook:
1 hr 10 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large kettle combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.

In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Filipino Chicken Adobo

Recipe courtesy of Corinne Domingo

Instant Pot Chicken Adobo

Recipe courtesy of Food Network Kitchen

Chicken Adobo Tacos

Recipe courtesy of Jordan Andino

Halo-Halo (Filipino Mixed-Fruit Dessert)

Recipe courtesy of Carlita Domingo

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Salad

Recipe courtesy of Food Network Kitchen

Chicken Parmigiana

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories