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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Another one? Yes, and this one has Annato seeds in it, which give the dish a great flavor, and deep rich color. It is easy too, what more could you ask for? From an Asian cookbook. Ingredients:
3 lbs chicken legs |
1 cup apple cider vinegar |
1 1/2 cups chicken broth |
6 garlic cloves, pressed |
1 bay leaf |
1 tablespoon coriander seed |
1 tablespoon black peppercorns |
1 tablespoon annatto seeds |
3 tablespoons soy sauce |
2 tablespoons oil |
salt and pepper |
Directions:
1. Mix all ingredients except chicken, and oil.
2. Add the chicken and marinate it overnight in the fridge, or at least two hours.
3. Add the whole lot to a large pan and bring to a boil, cover, reduce heat and simmer for 30 minutes.
4. Remove the lid and cook for another 10 minutes, or until the chicken is soft, and cooked through.
5. Remove the chicken, and bring the sauce to a boil again, and reduce it by 1/2.
6. Heat the oil over medium heat in a large wok, and add the chicken stirring until it is brown, and crispy.
7. Add the thickened sauce and serve it over rice.
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