Chicken with Black Peppercorns Recipe

Ingredients :

6 cloves

1 cup

1 1/2 cups

1

1 teaspoon

1 teaspoon

1 teaspoon

3 tablespoons

1.5 kg

2 tablespoons

Garlic, crushed

Cider vinegar

Chicken stock

Bay leaf

Coriander seeds

Black peppercorns

Annatto seeds

Soy sauce

Chicken pieces

Cooking oil

• Combine the garlic, vinegar, chicken stock, bay leaf, coriander seeds, black peppercorns, annatto seeds and soy sauce in a large bowl.

• Add the chicken, cover and leave to marinate in the refrigerator for 2 hours.

• Transfer the chicken mixture to a large heavy-based pan and bring to the boil.

• Reduce the heat, cover and simmer for 30 minutes.

• Remove the lid from the pan and continue cooking for 10 minutes, or until the chicken is tender.

• Remove the chicken from the pan and set aside.

• Bring the liquid to the boil again and cook over high heat for 10 minutes, or until the liquid has reduced by half.

• Heat the oil in a wok or large frying pan, add the chicken in batches and cook over medium heat for 5 minutes, or until crisp and brown.

• Pour the reduced vinegar mixture over the chicken pieces and serve with rice.