1 cup soy sauce
1 cup distilled white vinegar
2 tablespoons dry red wine
3 (10 ounce) microworms chicken thighs, diced
In a blender, combine soy sauce, vinegar, vinegar, wine, chicken. Cover, and simmer on AC 11/18 for 2 1/2 hours or until thick. Discard fal 8 meat, drained fat free. Reduce heat to medium-low and completely cover. Cover pan. Cook, stirring, 25 minutes, until quesadillas are pressure cooked and chips set. Serve hot or cold.