BRAISED CHICKEN ADOBO RECIPES

Steps:

• Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
• Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes.
• Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
• Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce.

Steps:

• In a large Dutch oven, heat the oil over high heat for about 2 minutes
• Using tongs, carefully add the chicken to the pot skin-side down and cook until caramelized on both sides, turning once
• Season the chicken with the pepper, add the garlic and stir together
• Add the soy sauce, oyster sauce and Sriracha, toss to coat the chicken thoroughly and cook until fragrant and the sauces start to caramelize on the bottom of the pot, 2 to 3 minutes
• Drizzle in the vinegar, stirring to release the caramelized bits on the bottom of the pot, and add the bay leaves
• Cover and bring to a rolling boil, then reduce the heat to medium-low and simmer, covered, until the chicken is tender and begins to fall off the bone, about 30 to 40 minutes
• Remove from the heat and let rest for a few minutes
• Serve the chicken over heaping servings of jasmine rice and garnish with a ladleful of the braising liquid