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.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Mediterranean Chicken Skillet

Recipe courtesy of Food Network

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Butternut Squash Chicken Pot Pie

Recipe courtesy of Jeff Mauro

Grilled Butterflied BBQ Chicken with Macaroni Salad

Recipe courtesy of Katie Lee

Chicken Adobo Tacos

Recipe courtesy of Jordan Andino

Grilled Adobo-Rubbed Chicken

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories