This is a Filipino dish. It was my sister’s recipe and is a family favorite.  And it’s so easy.  You can use pork instead of chicken, or some of each.  If you’re cooking for a crowd, just increase the recipe and skip the browning. It freezes well, too.

4 servings

Ingredients:

4 pieces of chicken, breast or thigh

2 tsp canola oil

1/3 cup soy sauce

2/3 cup vinegar

1/2 medium onion, chopped

Instructions:

In a Dutch oven or heavy skillet, brown the chicken in oil. Add other ingredients, cover and simmer on low heat about 45 minutes. Serve over brown rice.

Note: This recipe works fine in the Crockpot. You can even omit browning the chicken in oil, if you like (I usually do when I use the Crockpot).  Just throw the chicken, vinegar, soy sauce, and onion in the Crockpot and cook for about 5 hours on high, or 8 to 9 hours on low (cooking times may vary depending on the age, make, and size of your slow cooker).

Per serving, without skin: 173 Calories for breast (126 Calories for thigh); 4g Fat (19.9% calories from fat) for breast (5g Fat for thigh); 29g Protein; 6g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 1449mg Sodium. 

Exchanges: 4 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.