Chicken Adobo (best if left overnight)

By stancec44

Ingredients

• Chicken legs and/or thighs, 3 1/2 pounds
• Sea salt, 1 tablespoon
• Freshly ground black pepper, 1 teaspoon
• Grapeseed oil, 2 tablespoons
• Large yellow onion, 1 (coarsely chopped)
• Garlic cloves, 10 (finely chopped)
• Ginger root, 2-inch piece (peeled with the edge of a teaspoon and finely chopped)
• Ground cinnamon, 1/2 teaspoon
• Chicken broth, 4 cups
• Dried bay leaves, 2
• Light brown sugar, 1 tablespoon
• Oyster sauce, 2 tablespoons
• Dark soy sauce, 1/4 cup
• Cane vinegar, 1/2 cup
• Chives, 1 small bunch (finely chopped)
• Sweet red chile, 1, (seeded and thinly sliced)--optional
• Edible flowers--optional
• Steamed long-grain white rice, for serving

Details

Servings 4

Preparation

Step 1

1. On a cutting board, place the

Chicken legs and/or thighs
Season with the

Sea salt
Freshly ground black pepper
2. In a medium pot set over medium heat, add the

Grapeseed oil
Heat the oil until it shimmers, about 2 minutes, then add the seasoned chicken skin-side down. Cook until the chicken is golden brown, about 10 minutes. Use the tongs to turn the chicken pieces over and brown the other side, about 10 minutes more. Transfer the chicken to a paper towel-lined plate. Discard all but 1 tablespoon of fat from the pot and return the pot to the heat. Add the

Chopped yellow onion
Cook, using the wooden spoon to stir the onion often, until it is translucent, about 5 minutes. Add the

Chopped garlic
Chopped ginger
Ground cinnamon
Cook, stirring constantly, until fragrant, about 30 seconds. Then return the browned chicken to the pot along with the

Chicken broth
Bay leaves
Brown sugar
Oyster sauce
Dark soy sauce
Cane vinegar
Bring the liquid to a simmer, reduce the heat to medium-low and cook until the chicken is cooked through and tender, about 30 minutes.

3. Use the slotted spoon to transfer the chicken to a serving dish. Increase the heat to medium-high and bring the broth to a simmer. Cook, whisking occasionally with the whisk, until the liquid is reduced by three-quarters and is the consistency of gravy, about 20 minutes. Return the chicken to the pot and ladle the sauce over the chicken. Sprinkle with

Chopped chives
Sweet red chile rings (if using)
Edible flowers (if using)
Serve with cooked rice.