2poundsbonelessskinless chicken thighs, breast or drumsticks
1tablespoonolive oil
Cayenne pepperoptional, to taste
Instructions
Combine the vinegar, soy sauce, bay leaves, minced garlic, peppercorn and red chili pepper flakes in a large bowl. Mix until combined.
Add the chicken and mix until coated. Place in the refrigerator and allow to marinade for 1 hour.
Once chicken has finished marinating, place a medium sauce pan over medium heat and add oil. When oil is hot, add the chicken and cook for3 minutes on each side to brown.
Add in the remaining marinade, cayenne pepper (optional) and water. Bring to a boil.
Once it reaches a boil, reduce to medium low heat, cover with a lid and simmer.
Simmer for 30 minutes, flipping the chicken every 5 minutes to prevent it from burning.
Chicken is done when it reaches 165F and is tender. Remove the bay leaves before serving.
Notes
Serving suggestions: serve on top of a bed of rice or quinoa. Add extra cayene pepper or jalapeno pepper to increase the spice level. Nutrition information is based on ¼ of the recipe, including the marinade. Nutrition will vary based on the actual amount consumed.