I'm posting this recipe per request from a family member. It's a tasty recipe, though some people do not like the peppercorns and will put them to the side while eating this dish. I added the bell pepper and peas to the recipe (which is a combination of several others) to make it a one-dish meal. If you have more chicken, just increase the other ingredients proportionally. You could add sliced mushrooms to this dish, too.
Ingredients:
4 chicken thighs boneless & skinless, or 2 chicken breasts (if using breasts, you might want to cut them into smaller pieces)
Peppercorns - whole (1 teaspoon or more to taste - I use more)
Bay leaf - 1
Half cup vinegar cider (or rice wine vinegar or balsamic vinegar)
Half cup soy sauce
1 tablespoon or so olive oil
4-6 cloves garlic, peeled
1 bell pepper chopped
Small to med onion chopped or sliced
About 1 cup frozen peas (add at end)
One recipe white rice: 1 1/2 rice with 3 cups water plus 1 teaspoon salt. Bring to boil in a saucepan (separately from the chicken), then turn heat down very low and cook, covered, for 15 minutes. For Basmati rice, only cook for 10 minutes.
Place all ingredients except the peas (and except the rice and water and salt) in a glass bowl or container, to marinate in the fridge for a while - at least 15 minutes and up to several hours. Place the whole chicken mixture in a saucepan and cook over medium-low heat until the onion pieces are translucent and the chicken is cooked through. Add the frozen peas and heat through.
Optional step for chicken with skin on: when the dish is cooked, place the chicken pieces on a broiling pan and place under broiler for a few minutes until the chicken skin is crispy, then return it to the pot.
Serve the chicken & vegs over the rice.
PS - Be careful handling the uncooked chicken. Wash your hands with soap after handling it, and get a fresh cooking spoon to use after the chicken has cooked.
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