In medium sauce pan, place rice with 4 cups of water. Salt (optional), cover and bring to a boil. Reduce heat to a slow boil and cook till tender. Set aside.
In large 4 qt. pan place chicken. Add garlic, onions, and lemon juice. Now add water until almost covered. Add vinegar until covered 1/2 inch above chicken. Bring to a boil for 5 min. Reduce heat to a slow boil. Add soy sauce.
Cook at slow boil for 30 min or until chicken is tender and you can see the bone of the thighs protrude from meat. Stir once during cooking.
Scoop out 1 cup of hot rice on plate. Add 2 Tbsp. of butter. Place 2 thighs on top of rice then add 1/2 cup of juice from pan making sure you get some onions and garlic.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.