Chicken Estufao

Name: Chicken Estufao
Ingredients: 1 -2 lb chicken, cut into pieces (or use thighs or wings, dark meat works best); 2 garlic cloves; 1 cup finely chopped onion; 1/4 cup rice vinegar (or more, if desired); 1/2 teaspoon salt (to taste); 1/4 - 3/4 teaspoon fresh ground black pepper (I like a lot); 1 tablespoon peanut oil or 1 tablespoon vegetable oil; 3 tablespoons soy sauce; 1/4 cup water

9 ingredients

3 steps

Ingredients

1 -2 lb chicken, cut into pieces (or use thighs or wings, dark meat works best)
2 garlic cloves
1 cup finely chopped onion
1/4 cup rice vinegar (or more, if desired)
1/2 teaspoon salt (to taste)
1/4 - 3/4 teaspoon fresh ground black pepper (I like a lot)
1 tablespoon peanut oil or 1 tablespoon vegetable oil
3 tablespoons soy sauce
1/4 cup water

Directions

1

Combine chicken, garlic, onion, vinegar, salt, and pepper in a bowl and mix well. Remove chicken, reserving liquid.
2

Heat oil in a large skillet over high heat. Add chicken and cook 3 minutes.
3

Reduce heat and add soy sauce, water, and reserved liquid. Cover and simmer for 20 minutes, or until chicken is falling off the bones.