Tony's chicken and rice

August 09, 2006

Serves 4

1 cup red wine vinegar 1 cup water 2 tablespoons soy sauce 4 cloves garlic, finely chopped 1 bay leaf 1 tablespoon sugar 1 teaspoon salt, or to taste 1/2 teaspoon freshly ground pepper, or to taste 2 pounds chicken thighs Vegetable or peanut oil (for frying) 2 cups white rice (for serving) 2 tablespoons chopped fresh parsley 1. In a heavy, flame-proof casserole, combine the vinegar, water, soy sauce, garlic, bay leaf, sugar, salt, and pepper. Stir over low heat until the sugar and salt dissolve.

2. Add the chicken to pot and turn to coat it evenly with the vinegar mixture. Bring to a boil over high heat. Lower the heat, cover the pan, and simmer the chicken for 30 minutes.

3. With a slotted spoon, remove the chicken from the pan; set it aside.

4. Turn the heat to high. Let the liquid bubble steadily, skimming the mixture, until reduced by half or until thick enough to coat the back of a spoon.

5. Remove the sauce from the heat and let settle. With a spoon, skim off as much fat as possible. Taste for seasoning and add more salt and pepper, if you like.

6. In a large skillet, add enough oil to make a very thin layer. Set the pan over high heat. When the oil is hot, brown the chicken pieces skin side down, a few at a time, adding more oil to the pan if necessary. As the pieces brown, remove them from the pan.

7. Divide the rice among 4 shallow bowls. Arrange the chicken on top and spoon the sauce over it. Garnish with parsley. Adapted from Guy Hernandez