Ingredients: 1/2 cup apple cider vinegar,3 bay leaves,4 chicken thighs (bone-in),4 chicken thighs (bone-in),1 tablespoon brown sugar,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
Instructions:
- 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.
