Instead of a traditional marinade, this chicken dinner is infused with big flavor from simmering in a bold mixture of vinegar, soy sauce, garlic, ginger, and serrano pepper. That same mixture is used as the base of the sauce for a chicken recipe that's far from boring.

Danielle Centoni


Ingredient Checklist


Instructions Checklist
  • For chicken: In a 5- to 6-quart Dutch oven combine vinegar, soy sauce, garlic, ginger, brown sugar, serrano, bay leaves, and black pepper. Add chicken skin side down. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Turn chicken; simmer 15 minutes more. Place chicken skin side up on a foil-lined rimmed baking sheet.

  • For sauce: Bring cooking liquid to boiling over medium-high. Boil gently, uncovered, 10 to 12 minutes or until thickened and reduced to about 1 cup. Remove from heat. Discard bay leaves. Skim off fat.

  • Meanwhile, preheat broiler. Broil chicken, 5 inches from heat 4 to 5 minutes or until skin is browned and crisp.

  • For coconut rice: Place rice in a fine-mesh sieve. Rinse with cold water. Place in a 2-quart saucepan. Stir in coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Remove from heat. Let stand 10 minutes.

  • Fluff rice with a fork. Stir in toasted coconut and half the green onions. Serve chicken with rice. Drizzle with sauce. Sprinkle with remaining green onions and, if desired, additional toasted coconut. Serves 6.


To toast coconut chips, spread on a rimmed baking sheet and bake at 350°F for 5 minutes or until golden brown.

Nutrition Facts

758 calories; 49 g total fat; 21 g saturated fat; 7 g polyunsaturated fat; 15 g monounsaturated fat; 220 mg cholesterol; 673 mg sodium. 887 mg potassium; 34 g carbohydrates; 2 g fiber; 3 g sugar; 41 g protein; 0 g trans fatty acid; 223 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 81 mcg folate; 1 mcg vitamin b12; 43 mg calcium; 4 mg iron;