Subscribe to Food Network: https://foodtv.com/2WXIIWZ
Get the recipe: https://www.foodnetwork.com/recipes/geoffrey-zakarian/filipino-adobo-chicken-3213586
Filipino Adobo Chicken
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Total: 8 hr 45 min (includes marinating time)
Active: 25 min
Yield: 4 servings
8 bone-in, skin-on chicken thighs
1/4 cup low-sodium soy sauce
1/4 cup distilled vinegar
2 tablespoons brown sugar
1 tablespoon freshly ground black pepper
1/2 habanero, thinly sliced
1 tablespoon olive oil
2 cups thinly sliced onions
2 cloves garlic, thinly sliced
2 bay leaves
1 cup fresh parsley, finely chopped
4 cups steamed jasmine rice
4 lime wedges
Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.
Remove the chicken from the bag and pat dry (reserve the marinade).
Heat a Dutch oven over medium-high heat and add the olive oil. Add the chicken skin-side down and cook until brown, about 4 minutes. Remove the chicken and set aside. Add the onion and garlic and cook until the onions soften and are slightly translucent, about 5 minutes. Strain the marinade and add it to the Dutch oven along with 4 cups water. Return the chicken to the pan and bring to a slow simmer. Add the bay leaves and cook until the chicken is tender and the sauce has reduced, about 20 minutes. Finish with the fresh parsley.
Serve with jasmine rice and lime wedges.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Stream full episodes and more : http://watch.foodnetwork.com/
Like Food Network on Facebook: https://www.facebook.com/FoodNetwork
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Food Network on Twitter: https://twitter.com/FoodNetwork
Visit Food Network online: http://www.foodnetwork.com
[Read More …]
Source: Homes and Lifestyle