Korean Chicken

3 lb chicken, cut up into chunks
1 C water
2/3 C soy sauce
1/4 C lemon juice
2 TBSP red wine vinegar
1 TBSP garlic, minced
1 TSP ground black pepper
1 TSP ground ginger
4 bay leaves

1 large onion, chopped
2 red bell peppers, cut in strips

Combine first 9 ingredients in large dutch oven and bring to boil on stovetop. Reduce heat, cover, and simmer for one hour.

Add onion and red bell pepper and continue to cook, covered, for 20 minutes or until onion is tender.

Serve with steamed rice.