Recipe courtesy of Geoffrey Zakarian
Show: The Kitchen
Save Recipe Print
Total:
8 hr 45 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
8 hr 45 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

More from:

The Kitchen

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Filipino Chicken Adobo

Recipe courtesy of Corinne Domingo

Chicken Adobo

Recipe courtesy of Giada De Laurentiis

Instant Pot Chicken Adobo

Recipe courtesy of Food Network Kitchen

Pork Belly Adobo

Recipe courtesy of Food Network Kitchen

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Chicken Pan Sauce "Picatta"

Recipe courtesy of Geoffrey Zakarian

Sunny's Ham and Cheese Stuffed Chicken Breasts (Chicken Cordon Bleu)

Recipe courtesy of Sunny Anderson

Chicken Ramen Stir-Fry

Recipe courtesy of Katie Lee

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword