With the Christmas holiday only a week away and all of us busy preparing, this weeks Sunday supper is a dish that tastes like it's been simmering for hours but will only take you a cool 45 minutes to prepare. This would also make a great weeknight meal to last a couple days. Make a big pot of this chicken and you'll have delicious leftovers for the next day. I found this dish in my inbox a couple weeks ago a la my ever trusty Martha Stewart daily recipe newsletter. Simmering the chicken in the sauce makes it so moist and flavorful and I found that it was even better heated up the next day. The chicken soaked up the flavor even more. Just throw some rice in your rice cooker and dinner is done!
Chile Garlic Chicken
1 tbsp vegetable oil
4-6 chicken legs, thighs and/or drumsticks
4 garlic cloves, chopped
3/4 cups white vinegar
1/2 cup soy sauce
1/2 tsp red pepper flakes
1/4 cup sugar
Heat oil in a large saucepan over med-high heat. Season both sides of chicken with salt and pepper. Add chicken to pan, skin side down, and cook until skin is golden and crisp, about 5 minutes. Turn over and cook about 2 minutes more. Transfer chicken to plate.
Discard all but 1 tbsp fat from pan. Add garlic and cook, stirring, about 30 seconds. Stir in vinegar, soy sauce, red pepper flakes, and sugar. Return chicken to pan, skin side up, and submerge in liquid to cover as much as possible. Bring to a boil, cover and reduce heat to low until liquid is gently simmering. Cook 15 minutes. Uncover, raise heat to medium and cook until liquid is reduced by half, about 10 minutes. Serve chicken over rice.
recipe adapted from Martha Stewart
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