From the recipe box of travel writer Carole Terwilliger Meyers.
This is an easy adaptation of the delicious classic Philippine dish. I like to serve it with rice and broccoli.
4-6 chicken thighs, about 2 lbs., bone-in
Brown in frying pan.
2 cloves garlic, minced
½ cup cider vinegar
¼ cup soy sauce
black pepper to taste
Add and simmer covered for 1 hour.
green onions, scallions, or chives
Sprinkle over top. Use liquid as sauce for rice.
Serves 4 to 6.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)