Bone-in chicken pieces marinated in soy sauce and lime juice then simmered with onion, garlic, and fresh pineapple and served with steamed jasmine rice.
3 pounds bone-in skin-on chicken thighs and drumsticks
2 TBSP plus 1 TBSP peanut oil
1 small yellow onion, diced
3 medium garlic cloves, peeled and thinly sliced
1 cup water
salt
RICE:
1 TBSP peanut oil
1 cup uncooked jasmine rice
1 1/2 cups water
1/4 tsp salt
DIRECTIONS
In a small bowl stir together the soy sauce, lime juice, and black pepper to make a marinade.
Place the chicken pieces into a large container and pour the marinade on the chicken then flip the chicken pieces around to evenly coat in the marinade.
Cover the container and refrigerate for 1 to 2 hours.
Heat 2 TBSP of the oil in a large saute pan over medium-high heat.
When the oil is hot add a few pieces of chicken at a time (dont overcrowd the chicken) to the pan, skin-side down, and cook the chicken without moving until the skin is browned, about 4 minutes, then flip the chicken over and cook about another 3 minutes. If you have a hard time releasing the chicken from the pan give it another minute.
Transfer the browned chicken to a plate then add another 1 TBSP of oil to the pan and brown the remaining chicken pieces the same way.
Transfer all the browned chicken to a plate and set aside.
Discard all but about 1 TBSP of oil from the pan then cook the onion and garlic in the pan over medium-high heat, stirring often, for about 2 minutes.
Add the water and 1 tsp salt into the pan then use a wooden spoon or spatula to scrape up any bits stuck to the bottom of the pan.
Nestle the chicken pieces, skin-side up, into the pan then bring to a boil.
Place a lid on the pan then reduce the heat to medium-low and simmer the chicken for about 20 minutes. At this time you should also begin cooking your rice (see below).
Take the lid off the pan and add the pineapple around the chicken then increase the heat to medium and continue to cook, uncovered, for about 20 more minutes or until chicken is cooked through and the sauce has thickened a bit.
Season the sauce with salt to taste then serve the chicken with the steamed rice.
RICE:
Heat the oil in a medium-size saucepan over medium-high heat.
Add the uncooked rice to the pan then cook while stirring for about 30 seconds.
Stir in the water and salt and bring to a slight boil.
Place a lid on the pan and reduce the heat to low then let the rice simmer for 10 minutes, without removing the lid.
Turn off the heat, making sure to keep the lid on, and let sit for 20 minutes.
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