Chamorro Estufao Chicken with Rice

Ingredients

• 1 tbsp neutral oil
• 500 g boneless skinless chicken thighs, bite-size
• 1 small onion, sliced
• 4 garlic cloves, minced
• 1/4 cup low-sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 bay leaves
• 1 tsp black pepper
• 1 cup chicken stock
• 1 red bell pepper, sliced
• 1 cup jasmine rice
• 2 cups water
• 2 tbsp chopped scallions
• 1 lime, cut into wedges

Steps

1. Rinse rice, combine with water and a pinch of salt, bring to a boil, cover, and cook on low for 12 minutes; rest covered for 5 minutes.
2. Heat oil in a skillet and brown chicken for 4 minutes. Add onion and cook 3 minutes more.
3. Add garlic, soy sauce, vinegar, brown sugar, bay leaves, pepper, and stock. Bring to a steady simmer.
4. Cover and cook 12 minutes, then add bell pepper and cook uncovered 5 minutes until the sauce is glossy and the chicken reaches 74°C / 165°F.
5. Remove bay leaves and taste the sauce; add a splash of water if it has reduced too sharply.
6. Serve chicken and sauce over rice with scallions and lime.

Allergen note: Contains gluten and soy. Check stock and vinegar for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.