1/4 cup vegetable oil
2 (3 pound) chickens, cut into pieces
2 large onion, quartered and sliced
1/4 cup minced garlic
2/3 cup white vinegar
1 ⅓ cups low sodium soy sauce
2 tablespoons garlic powder
2 tablespoons black pepper
2 bay leaves
Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir the onion and garlic; cook until they soft and brown, about 6 minutes.
Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
May be served over steamed rice.
Kathy DuPrez- Culinary & Nutrition Director
Kathy DuPrez has worked in the foodservice industry for over 35 years and has an Associates Degree in Foodservice Management, Culinary Arts from Los Angeles Mission College in California. Kathy came to Back2Basics in Flagstaff in June of 2011, and as the Director of Culinary and Nutrition. Kathy teaches culinary class two days a week and planning menu’s for the clients and preparing meals four days a week. She also oversees operation of the kitchen and keeps an inventory of all food and personal items for the clients. She encourages clients to eat healthy and balanced meals, which is new for many after their previous lifestyles of addiction.
AA degree in Food Service Management, Culinary Arts from the Los Angeles Mission College