I love to thrift, and one thing I thrift are cookbooks. I'm always on the hunt for new recipes. When I find a cookbook at a Goodwill or Salvation Army (usually for a couple of dollars), I go through it and tear out the pages of the recipes I want to try. This one was one of those "thrifted" recipes, and it proved to be a winner, especially with my future son-in-law. Always a good thing, right?!! So, now this recipe is part of my permanent Cookbook Binder.
Enjoy!
Ingredients:
6 to 8 chicken thighs
¼ c. flour
½ t. black pepper
1 T. oil
¼ c. soy sauce
2 T. rice wine vinegar
2 T. ketchup
1 garlic clove, minced
½ t. grated fresh ginger, or ¼ t. ground ginger
¼ t. red pepper flakes
Directions:
Trim fat from chicken
Combine flour and pepper in resealable ziplock bag. Add chicken; shake to coat thoroughly
Heat oil in large skillet over medium heat; brown chicken on each side
Transfer to a crockpot
Combine next six ingredients; pour over chicken
Cook on low 5 to 6 hours
Serve with rice and garnish with cilantro, if desired