asian
chicken
chicken thighs
braised
easy
one-pan
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Food Network hostJordan Andino's favorite gift that he's everreceived?An enameled cast-iron Dutch oven that his dad gave him.He loves how durable it is, and that it distributes heat evenly. It will also last forever, he says, and is beautiful. So beautiful, in fact, that Jordan has been known to show up on dates, at his parents' and at potlucks with this super-easy and delicious Filipino braisedchicken adoboinhisDutch oven—and they both get rave reviews.(He servesthe adobowith steamed jasmine rice, but you can use whatever rice you prefer).
Looking for a Dutch oven of your own? Rachael happens to make a beautiful one herself.
Rachael Ray 5-Quart Cast Iron Casserole
Rachael Ray 5-Quart Cast Iron Casserole
Rachael Ray
$90
Plus, check outRachael's version of chicken adobo here.
Ingredients
- 2 tablespoons vegetable oil
- 4 chicken thighs and 2 chicken legs, bone in and skin on
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic, roughly chopped
- ¾ cup dark soy sauce or dark mushroom soy sauce
- ¼ cup oyster sauce
- 1 to 2 tablespoona Sriracha
- 1 ½ cups sugar cane vinegar (or any white vinegar)
- 2 fresh bay leaves (or dried, if fresh is unavailable)
- Steamed jasmine rice, for serving
Yield
Serves: 2 to 3
Preparation
In a large Dutch oven, heattheoil over high heat for about 2 minutes. Using tongs, carefully add the chicken to the potskin-side downand cook until caramelized onbothsides, turning once. Seasonthechicken withthepepper, addthegarlic and stir together.Addthesoy sauce, oyster sauce and Sriracha,toss to coat the chicken thoroughlyand cook until fragrant andthesauces start to caramelize on the bottom of the pot, 2 to 3 minutes.
Drizzle inthevinegar, stirring to release the caramelized bits on the bottom of the pot, and add the bay leaves. Cover andbring to a rolling boil, then reducetheheat to medium-low andsimmer,covered,untilthechicken is tender and begins to fall off the bone, about 30 to 40 minutes. Remove fromtheheatandletrest for a few minutes.
Servethe chickenover heaping servingsofjasminerice andgarnishwith a ladleful of the braising liquid.
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