4 to 6 large chicken thighs
3/4 cup apple cider vinegar
1 1/2 cups soy sauce
1 green pepper, chopped
1 (8-ounce) can sliced water chestnuts
1/4 cup sliced green onions
4 large carrots, sliced in half
1 large head broccoli, cut in chunks
Hot cooked rice
Put chicken in large casserole dish. Pour over vinegar and soy sauce.
Tuck green pepper and chestnuts around chicken and under sauce, to absorb flavor.
Bake at 350*F (175*C) for 45 minutes. Add carrots and broccoli to sauce, sprinkle with green onions; cover and return to oven and bake additional 20 minutes or until vegetables are tender. Serve over hot cooked rice.
Makes 4 to 6 servings.