|1||tablespoon olive oil|
|3||cloves garlic, finely chopped|
|1||medium onion, finely chopped|
|4||pounds chicken thighs on the bone, excess fat removed|
|Pepper, to taste|
|½||cup soy sauce|
|¼||cup rice vinegar|
1. In a skillet large enough to hold all of the meat in one layer, heat the oil over medium heat. Add the garlic and onions. Cook, stirring, for 10 minutes or until softened.
2. Set the meat on the onion mixture, skin sides down. Sprinkle with pepper. Cover and cook for 10 minutes. Turn skin side up, cover, and continue cooking for 10 minutes more.
3. Pour the soy sauce and rice vinegar over chicken. Cover and continue cooking for 20 minutes or until the chicken is cooked through.
4. Uncover and turn chicken skin side down. Continue cooking for 5 minutes or until it is brown. Serve over rice. Adapted from Alma Ulep Downing