|1||cup red wine vinegar|
|2||tablespoons soy sauce|
|4||cloves garlic, finely chopped|
|1||teaspoon salt, or to taste|
|1/2||teaspoon freshly ground pepper, or to taste|
|2||pounds chicken thighs|
|Vegetable or peanut oil (for frying)|
|2||cups white rice (for serving)|
|2||tablespoons chopped fresh parsley|
2. Add the chicken to pot and turn to coat it evenly with the vinegar mixture. Bring to a boil over high heat. Lower the heat, cover the pan, and simmer the chicken for 30 minutes.
3. With a slotted spoon, remove the chicken from the pan; set it aside.
4. Turn the heat to high. Let the liquid bubble steadily, skimming the mixture, until reduced by half or until thick enough to coat the back of a spoon.
5. Remove the sauce from the heat and let settle. With a spoon, skim off as much fat as possible. Taste for seasoning and add more salt and pepper, if you like.
6. In a large skillet, add enough oil to make a very thin layer. Set the pan over high heat. When the oil is hot, brown the chicken pieces skin side down, a few at a time, adding more oil to the pan if necessary. As the pieces brown, remove them from the pan.
7. Divide the rice among 4 shallow bowls. Arrange the chicken on top and spoon the sauce over it. Garnish with parsley. Adapted from Guy Hernandez