6 chicken legs, skinned
6 chicken thighs, skinned
1/2 cup white vinegar
1/2 cup water
1/4 cup low sodium soy sauce
1/4 tsp fresh ground pepper
1 bay leaf
4 cloves of garlic, minced or pressed
2 tbsp oil (optional)
Put everything in a bowl (except the oil). Marinade for at least an hour, turning chicken occasionally.
Heat large kettle or high rimmed skillet. Heat oil or spray pam (I use oil when on Core, no oil on flex for points calculating purposes below). Cook chicken until browned on both sides. Pour marinade over chicken and reduce heat to medium-low and cover. Simmer for 30 minutes or until chicken is cooked through. Remove bay leaf.
Serving is one leg and one thigh with appropriate amount of liquid. Best poured over couscous or rice.
Pours will vary based on weight. The only item you are counting points for is the chicken (unless you add oil). You can use chicken breasts if you want, but the dark meat is perfect for this recipe.
I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.