4 servings (serving size: 2 thighs and about 6 tablespoons sauce)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
1 tablespoon canola oil
8 bone-in chicken thighs, skinned
2 cups chopped onion
5 garlic cloves, minced
6 tablespoons low-sodium soy sauce
3 tablespoons water
3 tablespoons white vinegar
2 tablespoons honey
1/2 teaspoon black pepper
1 bay leaf
3 cups hot cooked long-grain rice
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes on each side or until browned. Remove chicken from pan. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring frequently.
Return chicken to pan. Add soy sauce and next 5 ingredients (through bay leaf); bring to a boil. Reduce heat to medium; cover and cook 12 minutes. Uncover and cook 20 minutes or until chicken is done and sauce thickens. Discard bay leaf. Serve over rice.
One of my favorite go-to recipes! Instead of serving the chicken with oranges I actually throw clementine or orange slices into the pot while the chicken is cooking, and they end up falling apart and adding a great, citrusy element to the sauce
This dish has so much flavor! I continue to be amazed by the simplicity of the ingredients that produce such depth. This has been great every time I've made it, even when I've made terrible substitutions (like pomegranate balsamic vinegar in place of white vinegar - still delicious!). I usually use brown rice instead of white. It's very easy and is lovely for company when it's put out on a platter surrounded by orange slices.