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8 skinless chicken drumsticks, on the bone
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1/3 cup low sodium soy sauce, use gluten-free soy sauce for GF and coconut aminos for Paleo
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1/3 cup apple cider vinegar
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1 small head of garlic, crushed
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6 ground peppercorns
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4 bay leaves
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1 jalapeño, chopped (optional)
INSTRUCTIONS
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Marinate chicken in vinegar, soy sauce, garlic, jalapeño and pepper, for at least an hour (overnight is ideal).
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Put chicken, 1/2 cup water, bay leaves and marinade into a deep nonstick skillet and cook on medium-low heat. Cover and cook until the meat is tender, about 45 minutes.
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Remove the cover and cook an additional 15 minutes, until the sauce reduces.
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Discard bay leaves and serve over Jasmine rice.
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