Chicken Vinha D’Alhos

• 1/2 cup vinegar
• 1 tbsp. soy sauce
• 1 tsp. Hawaiian salt
• 1/4 tsp. pepper
• 1/2 tsp. pickling spice
• 1 small piece ginger root, crushed
• 1 Hawaiian red pepper, crushed
• 1 clove garlic, crushed
• 2 lb. chicken thighs
• 1 tbsp. butter or margarine
• 1 tbsp. salad oil
• 4 potatoes, cut into thick wedges
• 1 large onion, sliced
• 2 carrots, cut into thick diagonal slices

Combine vinegar, soy sauce, salt, pepper, pickling spice, ginger, red pepper and garlic; stir until salt dissolves. Put chicken into marinade and refrigerate overnight, turning once. Drain chicken; strain and save marinade. In a skillet, heat butter and oil. Brown chicken; remove from pan. Add potatoes; fry for 3 minutes. Add onion and carrots. Sprinkle with some of the marinade and cook until onion slices are clear. Return chicken to skillet and add remaining marinade; cover and simmer for 20 minutes or until vegetables are tender. Makes 6 servings.