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: mix all ingredients together (except chicken thighs) to make marinade. place chicken thighs in a large pot or dutch oven. pour marinade over chicken, evenly coating the pieces. place in fridge for 1-3 hours. bring pot to a boil and then reduce heat. cover and let simmer for 30 minutes. uncover and let simmer until sauce is reduced and thickened, about 15-20 minutes.