Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon (15 ml) olive oil
  • 6 cloves garlic, minced
  • 1/2 cup (120 ml) low-sodium soy sauce
  • 1/4 cup (60 ml) white vinegar (or apple cider vinegar)
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon (5 ml) ground black pepper
  • 1 cup (240 ml) chicken broth
  • 2 bay leaves (optional)
  • 2 medium zucchini, halved lengthwise and sliced
  • 2 tablespoons (30 ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon (1 ml) red pepper flakes (optional)
  • 1/4 cup (60 ml) chicken broth (or water)
  • 1 tablespoon (15 ml) lemon juice, freshly squeezed
  • 1 tablespoon (15g) unsalted butter
  • 1/4 cup (5g) fresh parsley, chopped
  • Salt and pepper to taste

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in batches, ensuring not to overcrowd the pan. Set chicken aside.
  3. In the same skillet, sauté garlic until fragrant (about 30 seconds). Add soy sauce, vinegar, brown sugar, pepper, bay leaves (if using), and chicken broth. Bring to a simmer.
  4. Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
  5. While the chicken is braising, heat olive oil in a separate skillet over medium heat. Add zucchini slices, minced garlic, and red pepper flakes (if using). Sauté until zucchini is tender-crisp.
  6. Add chicken broth (or water) to the zucchini skillet, cover, and steam for 2-3 minutes. Remove from heat, stir in lemon juice, butter, and parsley. Season with salt and pepper to taste.
  7. Serve the Asado Chicken over rice with the Lemon-Zucchini Sauté on the side. Garnish with extra parsley, if desired.