Try this Philippine Vinegar Chicken recipe, or contribute your own.
Suggest a better description* packed in brine, rised and drained Remove the skin from the chicken. With a mortar and pestle crush together the black and green peppercorns and the red pepper flakes. (Or wrap the peppers in plastic wrap and crush lightly with the bottom of a heavy pan.) In a large skillet heat the oil over medium heat. Add the onion and garlic: saute 3 minutes. Add the chicken, vinegar, soy sauce, sugar, salt and pepper mixture. Bring to a boil, reduce the heat and simmer about 35 minutes, until the chicken tests done. Remove the chicken from the bone and cut into shreds. Stir back into the juices. Spoon the chicken and juices over the bok choy and rice and serve. Menu suggestions: A cucumber salad or blanched snow peas are all that is needed to round out this meal. Adapted from "Little Meals" by Rozanne Gold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (536g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 1709 | ||
Calories from Fat: 79 (5%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 8.8g | 12 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 31.9mg | 10 % | |
Sodium 430.9mg | 15 % | |
Potassium 515.6mg | 14 % | |
Total Carbohydrate 358.2g | 105 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 345.4g | ||
Protein 37.1g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1709
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.