Chicken Vinha d'Alhos

By carvalhohm

Ingredients

• 1/2 1/2 1/2 cup vinegar
• 1 1 1 tablespoon shoyu
• 1 1 1 teaspoon Hawaiian salt
• 1/4 1/4 1/4 teaspoon pepper
• 12 12 12 teaspoon pickling spice
• 1 1 piece 1 small piece ginger root, crushed
• 1 1 1 Hawaiian red pepper, crushed
• 1 1 1 clove garlic, crushed
• 1 1 1 pounds boneless chicken thighs
• 1 1 1 tablespoon butter
• 1 1 1 tablespoon oil
• 4 4 4 potatoes, cut into thick wedges
• 1 1 1 large onion, sliced
• 2 2 2 carrots, cut into thick diagonal slices

Preparation

Step 1

Combine vinegar, shoyu, salt, pepper, pickling spice, ginger, red pepper and garlic;stir until salt dissolves to create a marinade.

Place chicken in marinade and refrigerate overnight, turning once. Drain chicken; strain and save marinade.

In a skillet on medium high, heat butter and oil. Brown chicken, and remove it from skillet. Add potatoes to skillet, and fry for 3 minutes. Add onion and carrots. Sprinkle with some of the marinade and cook until onion slices are clear. Return chicken to skillet, and add remaining marinade; cover and simmer for 20 minutes until vegetables are tender.

Makes 6 servings.