Combine all of the ingredients, cover and reserve in the refrigerator for one to three hours. Add the ingredients to a stock pot or large skillet and bring to a boil over medium low heat. Cover and simmer for 25 minutes.
Uncover and simmer for an additional 5 to 10 minutes. Then remove the chicken and reduce the sauce to about 1 cup, strain and return the sauce and chicken to the stove to coat completely. Serve with rice or your choice of grain.
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