90 min.
Preparation time
Gaps: no
Total: 90 min.
Servings
Serve: 4 persons
Weight Per Serving: 720g
Price Per Serving: 1.92$
1058kcal
Nutrition
Calories: 1058kcal
Protein: 21.53%
Fat: 50.53%
Carbs: 27.94%
Ingredients
- 0.5 cupapple cider vinegar
- 3 bay leaves
- 4 chicken thighsbone-in ()
- 4 chicken thighsbone-in ()
- 1 tablespoonbrown sugar
- 1 tablespoonbrown sugar
- 1 cupchicken broth
- 1 tablespooncornstarch
- 2 tablespoonsgingerfresh minced
- 3 clovesgarlicminced
- 2 tablespoonsgrapeseed oil
- 4 servingskosher salt
- 0.5 cupsoy saucelow sodium
- 0.5 cupparsleyminced
- 12 peppercornscrushed
- 1.5 cupsrice
- 4 spring onionchopped
- 0.3 cupcoconutshredded sweetened minced
- 0.3 cupwater
- 3 cupswater
Equipment
Directions
- In a large bowl or flat dish, combine soy sauce, vinegar, garlic, peppercorns, brown sugar and bay leaves with chicken. Marinate for at least an hour or overnight.When ready to cook, swirl a bit of olive oil in a pan. When the oil is hot, lay chicken thighs down, leaving marinade in the dish. Brown chicken on both sides, approximately 2-3 minutes on each side.
- Remove chicken from the pan and set aside.
- Pour in marinade and chicken broth and cook until it begins to boil.Once boiling, add chicken again and cover. Cook for about 10 minutes.
- Whisk 1/4 cup water with cornstarch and add to chicken. Turn chicken pieces over, cover again and cook until juices run clear (approximately 6-9 minutes).For rice, set 3 cups of water to boiling.
- Sprinkle a little salt into the water. When water begins to boil, add rice and cook according to directions. Once done, toss with scallions, parsley, ginger and coconut.
- Serve chicken over chicken and drizzle with a little sauce.
Nutrition Facts
Properties
Nutrition Score
35.006086956522%
Flavonoids
Taste
Nutrients percent of daily need