• 1-pound chicken thighs (about 4)
  • ¼ cup soy sauce
  • ½ cup rice vinegar
  • 4 garlic cloves, peeled
  • 1 teaspoon chili flakes
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 1 tablespoon canola oil
  • 1 cup jasmine rice, cook according to package
  • ¼ cup cilantro leaves chopped

Passo a passo

  1. In a large resealable bag, add all ingredients.
  2. Refrigerate for minimum 2 hours, overnight is better.
  3. In a large cast iron on medium heat, add oil.
  4. Next, sear chicken skin side down, until browned. Flip chicken over, and add contents of resealable bag to skillet.
  5. Bring to a boil. Then, reduce heat to a simmer. Cover and cook for 25 to 30 minutes, until the chicken is cooked thoroughly.
  6. When chicken is cooked, remove from skillet. Turn heat to medium-high and reduce sauce until thick.
  7. Return chicken to skillet, coat with sauce.
  8. Top with cilantro, and serve with rice. Enjoy!