Serves 8

8 skin-on bone-in chicken thighs
Fresh ground black pepper, plus 1 tablespoon, divided
Soy sauce (preferably Silver Swan), plus ¾ cup, divided
2 tablespoons canola oil
1 cup unseasoned rice vinegar
1 tablespoon raw sugar
1 head garlic, cloves peeled, sliced thinly (about 15 cloves)
4 bay leaves
Pinch of red chile flakes
Steamed rice and
Scallions greens or chives, thinly sliced on a diagonal (for serving)

Season chicken thighs with soy sauce and black pepper. Heat oil in a large dutch oven over medium- high. Working in batches if necessary, cook chicken, skin side down, until skin starts to brown and caramelize, about 5 minutes. Flip chicken skin side up. Add ¾ cup soy sauce, rice vinegar, sugar, garlic, 1 tbsp. pepper, bay leaves, chile flake and ½ cup water; bring to a simmer. Cover saucepan and cook 45 minutes. Uncover and continue to simmer, adjusting heat if needed, until meat is very tender and liquid is reduced and starting to look glazed, about 15-20 minutes more.

Serve chicken over rice. Spoon sauce over, then top with scallions.

Castelvetrano Olive and Walnut Pesto

Castelvetrano Olive and Walnut Pesto

You could just as easily throw the all the contents into the food processor to make this a puréed pesto. I do it in batches because I like having a more control over the size of each component. It’s a little more work but the end result is a more textured pesto that holds up to pasta, fish or chicken.

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I love cold food on a hot hot summer day. Prepare it in the morning, go to the beach, come home, season and enjoy. Fast, easy and super refreshing.

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