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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Another way to prepare this Filipino chicken dish. Ingredients:
1 1/3 cups cider vinegar |
1 cup soy sauce |
8 cups water |
1 tablespoon whole black peppercorn |
1 tablespoon paprika |
1 tablespoon pickling spices |
2 tomatoes, cut into quarters |
6 garlic cloves, crushed |
4 chicken breasts |
4 chicken thighs |
1 cheesecloth, 8 inch x 8 inch |
1 cotton string |
Directions:
1. In an 8” x 8” piece of cheese cloth add pepper corns, pickling spice and clove of garlic and wrap and tie with a piece of string.
2. In a 10 quart stockpot add all of the ingredients and bring the mixture to a rolling boil; add in the chicken pieces and return back to a boil and reduce to a low simmer for 30 minutes. Cover and turn off the heat for 15 minutes longer. Taste the stock and salt and pepper if needed. Serve over hot rice.
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