This recipe comes to us from our Chief Administration Officer, Marjerie Olazo. Marj is working behind the scenes for us and is based in the Philippines. She tells me this is a very famous recipe in her country.
2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
large onion, quartered and sliced
2 tablespoons minced garlic
1/3 cup white vinegar
2/3 cup low sodium soy sauce
1 tablespoon garlic powder
1 tablespoon black pepper 1 bay leaf
Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Serve on a bed of rice.
For an even healthier option, use skinned chicken breast fillets instead of chicken pieces. You can also try this with beef, which I did in the slow cooker the other day. It was pretty good.