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Chicken Manila

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Ingredients

Adjust Servings:
8 chicken legs with thigh pieces seperated
1 1/2 cups distilled white vinegar
3 garlic cloves crushed
2 bay leaves
1/2 tablespoon whole black peppercorn crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice to serve

Nutritional information

766.7
Calories
456 g
Calories From Fat
50.8 g
Total Fat
12.7 g
Saturated Fat
277.2 mg
Cholesterol
3282.5mg
Sodium
3.8 g
Carbs
0.5 g
Dietary Fiber
1 g
Sugars
66.4 g
Protein
251g
Serving Size (g)
4
Serving Size

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Chicken Manila

Features:
    Cuisine:

      This recipe is from a supermarket handout.

      • 115 min
      • Serves 4
      • Easy

      Ingredients

      Directions

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      Chicken Manila,This recipe is from a supermarket handout.,This recipe is from a supermarket handout.


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      Steps

      1
      Done

      In a Large Kettle, Combine the Chicken, Vinegar, Garlic, Bay Leaves, Peppercorns, and 1 Cup Water. Bring the Mixture to a Boil and Simmer, Covered, For 20 Minutes. Add the Soy Sauce and Simmer the Mixture, Covered, For 20 Minutes.

      2
      Done

      Use Tongs to Transfer the Chicken to a Plate. Pat the Chicken Dry and Set Aside. Boil the Remaining Liquid For 10 Minutes, or Until It Is Reduced to About 1 Cup. Remove the Bay Leaves, Skim the Fat from the Surface and Let the Sauce Cool.

      3
      Done

      in a Large Skillet, Heat the Oil Over High Heat Until It Is Hot, but not Smoking. Saute the Chicken in Batches, Turning It, For 5 Minutes, or Until It Is Browned Well. Transfer the Chicken to a Rimmed Platter. Pour the Heated Sauce Over It and Serve the Chicken With the Rice.

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      Darcy Hendrix

      Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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