Ingredients

  • 1/2 cup apple cider vinegar
  • 3 bay leaves
  • 4 chicken thighs (bone-in)
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 tablespoons grapeseed oil
  • Kosher salt
  • 1/2 cup low sodium soy sauce
  • 1/2 cup parsley, minced
  • 12 peppercorns, crushed
  • 1 1/2 cups rice
  • 4 scallions, chopped
  • 1/3 cup shredded sweetened coconut, minced
  • 1/4 cup water
  • 3 cups water

Ready In 90 Minutes

Servings: 4

Cooking Instructions

Step 1

  • 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 3 minutes

Step 2

  • Remove chicken from the pan and set aside.
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Step 3

  • 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.
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  • Length: 10 minutes

Step 4

  • 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.
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  • EQUIPMENT:
  • Length: 9 minutes

Step 5

  • 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.
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Step 6

  • Serve chicken over chicken and drizzle with a little sauce.
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