Jinigud1 Recipe



4 chicken thighs (about 1 lb.)
4 chicken legs (about 1 lb.)
Kosher salt, to taste
14 cloves garlic, slivered
1 2⁄3 cups coconut, palm,
   or white wine vinegar
2 tsp. whole black peppercorns
10 bay leaves
Steamed long-grain white rice (optional)


How to make Jinigud1

1. Place chicken thighs and legs on a cutting board and, using a heavy cleaver, cut each piece in half crosswise, through the bone. (Alternatively, leave the chicken pieces whole.) Sprinkle chicken pieces generously with salt and place in a 14" nonstick skillet. Add garlic to skillet along with vinegar, peppercorns, and bay leaves. Bring to a boil over high heat; stir briefly, then lower heat and simmer, basting chicken occasionally with liquid, until meat is cooked through and most of the liquid has evaporated, about 40 minutes.

2. Increase heat to medium-high. Continue to cook chicken, turning it frequently, until crisp and lightly browned all over, 6–8 minutes. Transfer chicken to a platter and serve with steamed white rice, if you like.

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