 | | (FROM THE PRIVATE COOKBOOK OF COOKING CARDIOLOGIST AND AUTHOR OF THE SOUTH AIRPORT DIET)
Time: 45 minutes
3/8 cup soy sauce
1/2 cup white or rice vinegar
1 tablespoon chopped garlic
2 bay leaves
1/2 teaspoon freshly ground black pepper
1 dried chipotle pepper (Can use chipolte pepper from canned adobolo sauce until Folgorellis reopens)
2 pounds bone-in thighs or leg/thigh pieces cut in two.
1. Combine all ingredients with 1 cup water in a covered pot large enough to hold the chicken in one layer. Bring to a boil over high heat; reduce the heat to medium-low or low (you want a slow simmer, nothing more). Cook, covered, about 30 minutes, turning once or twice, until chicken is cooked through. (You may prepare the recipe in advance up to this point; refrigerate the chicken, in the liquid, for up to a day before proceeding.)
2. Meanwhile, start a charcoal or wood fire or preheat a gas grill or broiler. The fire need not be too hot, but place the rack just 3 or 4 inches from the heat source.
3. Remove chicken, and dry it gently with paper or cloth towels. Boil liquid over high heat until it is reduced to about 1 cup; discard bay leaves and chipotle; keep sauce warm. Meanwhile, grill or broil chicken until brown and crisp, 5 minutes per side. Serve chicken with sauce and white rice.
Yield: 4 servings.
"Don't Forget to add the Love!"
Jack Raftery
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