My older son learned to cook this dish at a soup kitchen where he volunteered with a group called Pheed Philadelphia through LaSalle University. It’s a budget-friendly one-pot meal that smells amazing as it cooks!
8 pieces skinless chicken (bone-in or boneless doesn’t matter. Mix up the chicken parts if you like!)
4 medium red-skinned potatoes, cut in chunks
4 carrots, cut in chunks
2 medium onions, diced
8 cloves garlic, minced
3 cups chicken broth
1 1/2 cups white vinegar
1 1/2 cups soy sauce
3 TBL brown sugar
3 bay leaves
1/2 tsp crushed red pepper flakes
2 TBL black pepper
1 tsp dried cilantro (optional)
Put all ingredients into a stockpot large enough to hold them. Cover and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, until chicken falls apart and carrots and potatoes are fully cooked. Remove lid for last 10 minutes of cooking.