Ingredients
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4 ½ pounds chicken leg quarters
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¾ cup white vinegar
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¾ cup water
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1 teaspoon white sugar
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¼ cup soy sauce
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2 bay leaves
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1 teaspoon whole black peppercorns, crushed
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1 onion, chopped
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2 cloves garlic, crushed
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salt to taste
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1 (14 ounce) can coconut milk
Directions
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Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
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Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.
Nutrition Facts (per serving)
| 657 | Calories |
| 44g | Fat |
| 7g | Carbs |
| 58g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 657 | |
| % Daily Value * | |
| Total Fat 44g | 56% |
| Saturated Fat 21g | 103% |
| Cholesterol 192mg | 64% |
| Sodium 805mg | 35% |
| Total Carbohydrate 7g | 3% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 58g | 115% |
| Vitamin C 4mg | 4% |
| Calcium 52mg | 4% |
| Iron 6mg | 31% |
| Potassium 632mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
