Chicken Portuguese Style (galinha De Vinha D'ahlos)

Total Time: 13 hrs Preparation Time: 10 hrs Cook Time: 3 hrs

Ingredients

• Servings: 8
• 4 lbs chicken thighs
• 1 1/4 cups vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon hot chili pepper, minced
• 3 garlic cloves, minced
• 1 tablespoon vegetable oil
• 2 cups water
• 1 bay leaf
• 1 tablespoon peppercorn, cracked

Recipe

• 1 at least 10 hours before serving place chicken pieces in a large locking plastic bag.
• 2 add vinegar, salt,minced peppers (i use hawaiian tabasco peppers, but you can use any medium hot pepper like jalapeno, serrano, or bottled yellow hot peppers),and minced garlic to the bag.
• 3 seal the bag and mix well. place bag in the refrigerator on a flat surface. marinate, turning every 2-4 hours to season well. marinate for 4-8 hours or overnight.
• 4 three hours before serving, heat oil in a heavy dutch oven; brown chicken pieces on all sides.
• 5 add water, bay leaf, and cracked peppercorns. reduce heat and simmer for one hour until chicken is tender. add more water if needed to keep chicken from sticking.
• 6 lamb: cut lamb butt into one inch cubes. add enough water to just cover the meat. simmer for 1 1/2 - 2 hours until meat is tender. during last 1/2 hour of cooking, add peeled and quartered potatoes and cover with meat juices.
• 7 fish: use a firm fleshed fish iike tuna steak. after marinating fish, saute fish in oil until done, about 3-4 minutes on a side, be careful not to overcook. season to taste. omit last part of recipe.