Put vinegar, bay leaves, pepper, soy sauce, and
water in a saucepan. Cover and cook slowly about
15 minutes.
Meanwhile, heat the cooking oil in a large, heavy-
bottomed frying pan. Peel the garlic, break the
cloves into chunks, and brown them over medium-low
heat (about 5 minutes).
Add the chicken to the frypan and brown it over
medium-high heat (about 5 minutes).
Add the broth to the frypan and simmer, partly
covered, until the chicken is done (about 30
minutes). Do not let it come to a boil.
Remove the bay leaves and serve over rice.
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