Ingredients
- 1 cup coconut milk
¼ cup soy sauce
- 1½ cup rice vinegar
- 12 garlic cloves, peeled
- 3 tsp Korean red chili flakes
- 3 tsp Togarashi
- 3 bay leaves
- 1½ teaspoons freshly ground black pepper
- 3 to 4 pounds chicken thighs
Directions
- Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
- Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil over high heat. Lower the heat, cover and let simmer for about 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.
Nutrition
Trans Fat: 0 grams Fat: 78 grams Calories: 1036 Saturated Fat: 29 grams Unsaturated Fat: 42 grams Sodium: 1209 milligrams Sugar: 1 gram Fiber: 1 gram Carbohydrate: 9 grams Protein: 69 grams