Maria del Mar Sacasa Ennis Inc
Recipe information
Yield
4 Servings
Ingredients
1
tablespoon olive oil
4
skin-on, bone-in chicken breasts (2 1/2-3 pounds)
2
cups low-salt chicken broth
12
garlic cloves, chopped
1
/3 cup soy sauce
1
/3 cup unseasoned rice vinegar
1
/4 cup Sherry vinegar
1
tablespoon (packed) light brown sugar
1
tablespoon cracked black pepper
2
bay leaves
4
large scallions, thinly sliced
Steamed white rice
Need to make a substitution?
Preparation
Step 1
Heat oil in a large heavy nonreactive Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides, about 12 minutes total. Turn off heat. Add broth, next 7 ingredients, and 1 cup water. Cover and chill for at least 6 hours or overnight.
Step 2
Bring chicken mixture just to a boil. Reduce heat to medium-low and simmer until chicken is just cooked though, about 20 minutes. Transfer chicken to a plate; return juices to a boil and cook until reduced to 1 1/2 cups, about 12 minutes. Return chicken to pot; turn to coat in sauce.
Step 3
Sprinkle with scallions. Divide rice among plates; top each with a chicken breast.