2 medium chickens, cut up
2 tbs garlic powder
1 tsp pepper
1 tsp ground basil
1 tsp tarragon
1 tsp ground cumin
2 bay leaves, crushed
1 cup cider vinegarrr
1 bottle teriyaki sauce
Olive oil
Hot cooked brown rice
Combine dry ingredients, vinegar, and teriyaki sauce to make the marinade. Peel skin from chicken and combine with marinade in double gallon zip-lock bag. Place in cooler for 1 hour. Put chicken
and cooked marinade in large pot and add 1 cup water. Cover and cook over medium
heat about 40 minutes. Remove chicken and brown in large skillet with 1/4 in
olive oil. Return to pot and simmer, covered for 10 minutes. Serve with hot cooked brown rice.
