INGREDIENTS
2
bay leaves
8
bone-in skin-on chicken thighs
2 tbsp
brown sugar
4 cups
cooked jasmine rice
1/4 cup
distilled vinegar
1 cup
fresh parsley
2 cloves
garlic
1/2
habanero chili
4
lime wedges
1/4 cup
low sodium soy sauce
1 tbsp
olive oil
2 cups
onions
1 tbsp
black pepper