- 1 whole chicken, cut into pieces
- Salt and pepper
- A couple tablespoons extra-virgin olive oil
- 4 bay leaves
- 8 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
Season the chicken with salt and pepper.
In a large skillet, heat a few tablespoons of EVOO. Once very hot, add in chicken and brown about 4 minutes per side. Add in bay leaves, soy sauce and rice wine vinegar. Lower heat to medium low and cover with lid. Cook 30-35 minutes or until chicken is tender. Coat chicken with brown sugar.
Serve over rice.