• 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


Serves: 4-6 people


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.