Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients in a deep glass or stainless steel sauce pan. bring to a boil over medium heat, then reduce heat to medium low. cover and simmer for about 30 minutes or until the meat is very tender. gently turn the meat occasionally during the course of cooking. remove the meat from the sauce and pan-fry in a little oil until browned on all sides. transfer to a serving platter or bowl and cover with sauce. serve with warm steamed rice. while the recipe says to saute the meat after it's cooked, i usually brown the meat before adding the remainder of the incredients. i have no idea what difference this makes, if any. i adapted this from a recipe in philippine recipes made easy, by violeta a. noriega.

Target recipe: combine all ingredients but the chicken in a pot large enough to hold the chicken in one layer, more or less. bring to a boil over high heat. add the chicken. reduce the heat to medium-low and cook, covered for about 30 minutes, turning the chicken once or twice. (i refrigerated the chicken in the liquid for several hours after doing this to break up the cooking process). remove the chicken and dry it gently with paper toils. boil the sauce over high heat until it is reduced to about 1 cup. discard bay leaves and keep the sauce warm. broil the chicken until brown and crisp (3-4 inches from the heat) about 5 minutes per side. serve the chicken with the sauce.