- Kosher or fine sea salt
- Freshly ground black pepper
- 4 bone-in skin-on chicken thighs
- 0.5 tablespoon vegetable oil
- 6 cloves garlic peeled and thinly sliced
- 1 jalapeño peppers seeded, deveined, and thinly sliced
- 1/3 cup Marukan organic rice vinegar
- 1/3 cup tamari or gluten-free soy sauce
- 3 bay leaves
- 1 tablespoons brown sugar
- 1/2 c dry brown rice
- Combine rice with 1 1/2 c lightly salted water in a rice cooker or on the stovetop & cook according to package instructions.
- While rice cooks, pat dry then lightly salt and heavily pepper the chicken. Heat the oil in a large soup pan or Dutch oven over medium heat. Add the chicken, skin-side down, working in batches so as not to over-crowd the pan. Cook until golden brown, about 10 minutes. Transfer the chicken to a plate.
- Add the garlic and jalapeños to the hot oil and cook for 30 seconds or until fragrant. Add the vinegar, tamari, bay leaves, and brown sugar. Bring to a boil, then reduce the heat to simmer. Add the chicken back to the pot, skin-side up. Cover the pan and cook until the chicken is tender and just staring to pull away from the bones, 35-40 minutes.
- Transfer the chicken to a clean plate and remove the bay leaves. Turn the heat up under the pot and bring the sauce to a boil. Let boil, uncovered, until the sauce starts to thicken, 5-7 minutes. Put the chicken back in the pot, turning to coat with the sauce.
- Serve with rice.
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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