4 Serves
68 Mins
1 g
5 g
7 g
Using a chefs knife and cutting board, trim the chicken thighs and mince the garlic and onion.
Ingredients, vitamins, and health benefits
Garlic
Onion
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
18 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
78 mg / 4,700 mgSodium
2 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat.
Sear the chicken thighs until golden brown on all sides, then remove and set aside.
In the same Dutch oven, sauté the onion and garlic until fragrant.
Return the chicken to the pot and add soy sauce, vinegar, bay leaves, and black pepper. Bring to a simmer.
Cover and cook on low heat for 30 minutes until the chicken is tender and cooked through.
Vegetable Oil
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
4 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
7 µg / 400 µgCalcium
18 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
78 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3
g6
g2
g
Syrian
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g