‘Ohana Style Cookbook III, p. 76
2 ½ lb. chicken thighs
5 bay leaves
5-10 peppercorns
½ clove garlic, crushed
3/8 c. water
½ c. cider vinegar
SAUCE:
½ tsp. shoyu
1 tsp. sugar
1 6 oz. can tomato paste
Holy bay leaves, Batman. But it's kind of nice to be pulling more than one out of that little jar.
Brown chicken thighs. Add remaining ingredients to chicken and boil until liquid is gone.
 |
| Working on flavor. |
Mix sauce ingredients together. Add
mixture to chicken. Simmer 30 minutes or until meat falls off the bone.
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| Flavor achieved! |
My Rating: 4/5 "This is so tender. Just SO. Tender! I'm always a fan of cooking with vinegar and I think that in this case the vinegar adds useful depth to that good ol' 'tastes like chicken' flavor. I have to confess, though, that my favorite part of this recipe was using the leftovers to make chicken and waffles. It works really well with maple syrup, for no apparent reason."
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