Directions:
- Pat chicken dry. Coarsely chop garlic. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, about 8 minutes for each batch. With tongs transfer chicken as browned to a plate.
- Pour off all but 1 tablespoon fat from skillet and in remaining fat cook garlic over moderately low heat, stirring, until golden. Add vinegar, soy sauce, peppercorns, bay leaf, and chicken, with any juices that have accumulated on plate, and simmer, covered, 15 minutes. Remove lid and cook mixture over moderately low heat, turning chicken occasionally, until sauce is thickened and coats chicken, about 15 minutes.
- Serve chicken with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1302.82 Kcal (5455 kJ) | ||
| Calories from fat | 1158.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 128.67g | 198% | |
|---|---|---|---|
| Cholesterol | 297.81mg | 99% | |
| Sodium | 1162.98mg | 48% | |
| Potassium | 410.99mg | 9% | |
| Total Carbs | 5.27g | 2% | |
| Sugars | 0.41g | 2% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 30.48g | 61% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 384.87 Kcal (1611 kJ) | ||
| Calories from fat | 342.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.01g | 198% | |
|---|---|---|---|
| Cholesterol | 87.98mg | 99% | |
| Sodium | 343.56mg | 48% | |
| Potassium | 121.41mg | 9% | |
| Total Carbs | 1.56g | 2% | |
| Sugars | 0.12g | 2% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 9.01g | 61% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 0.1mg | 2% | |
| Calcium | 8.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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