About the Recipe
Ingredients
1/2 yellow onion, sliced thin
3 garlic cloves, minced
6 bay leaf
2 tablespoons black peppercorns
2/3 cup white vinegar
2/3 cup low-sodium soy sauce
2 lbs Chicken pieces of choice*
2 tablespoons extra virgin olive oil
For Later:
1/2 yellow onion, sliced thin
3 garlic cloves, minced
1 1/2 cups water
Chopped green onions and lemon wedges for garnish
Preparation
1. Add first 6 ingredients to a gallon size ziplock bag, seal and shake. Then add chicken pieces and shake to evenly coat marinade throughout the bag. Refrigerate overnight up to 48 hrs, shake it around a few times while it is marinating.
2. Heat a large pan (preferably cast iron) to medium-high heat. Sear chicken in olive oil until dark brown in color on all sides. Remove from pan and add the other half of the yellow onion and garlic until just, browned. Pour the marinade into the pan and bring to a simmer. Once simmering add in chicken pieces back to the pan and add in the water.
3. Bring back to a simmer, lower heat to medium-low and cook for 30-40 minutes or until the chicken reaches an internal temperature of 165F.
*If using chicken breast, once cooked through, remove, shred and return to pan.
Serve over rice with green onions and lemon wedges.