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Main dish

40-Cloves-of-Garlic Chicken Alfredo

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40-Cloves-of-Garlic Chicken Alfredo
This rich, creamy pasta is perfect for a Valentine's dinner for two...if you're both garlic lovers (and you're not dating a vampire!). Otherwise, enjoy it on your own with the rest of that bottle of wine you just opened and avoid the Valentine's hype.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt and freshly ground black pepper
  • 40 cloves garlic (about 3 heads), peeled and trimmed
  • Vegetable oil, for cooking
  • 4 tablespoons unsalted butter
  • 2 boneless skinless chicken thighs (about 8 ounces), trimmed and cut into bite-size pieces
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • 8 ounces dried fettuccine
  • ½ cup grated Parmesan
  • 2 tablespoons chopped fresh Italian parsley
Instructions
  1. Kosher salt and freshly ground black pepper
  2. cloves garlic (about 3 heads), peeled and trimmed
  3. Vegetable oil, for cooking
  4. tablespoons unsalted butter
  5. boneless skinless chicken thighs (about 8 ounces), trimmed and cut into bite-size pieces
  6. /4 cup dry white wine
  7. cup heavy cream
  8. ounces dried fettuccine
  9. /2 cup grated Parmesan
  10. tablespoons chopped fresh Italian parsley

Watch the recipe video here:

Recipe of the Day: 40-Cloves-of-Garlic Chicken Alfredo?Save the recipe: https://foodtv.com/2HXiTDa

Posted by Food Network on Wednesday, February 13, 2019

Main dish

Put-It-On-Everything Cashew Sauce

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Put-It-On-Everything Cashew Sauce
This rich, creamy vegan(!) sauce is your new all-purpose condiment. Packed with herbs, it's a no-brainer for a seasonal veggies-and-dip situation, but can easily be dressed up to suit any occasion. Swap the herbs and vinegar for lime juice and zest and you've got a perfect taco-topper. Add some chipotles in adobo to make a spicy, smoky bottom-of-the-plate schmear for roasted veggies. Or spike it with some grated garlic and thin it with lemon juice for a killer dairy-free ranch dressing.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups raw cashews
  • 1 cup mixed tender herbs, such as parsley, cilantro, dill, and/or basil
  • 2 Tbsp. unseasoned rice or distilled white vinegar
  • 1 Tbsp. kosher salt
  • Crudités, such as radicchio, carrots, radishes, and batons of bread (for serving)
Instructions
  1. Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.
  2. Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.
  3. Transfer nuts to blender, then add 1 cup herbs, 2 Tbsp. vinegar, 1 Tbsp. salt, and half of soaking liquid.
  4. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
  5. Using spatula, transfer cashew cream to a medium bowl. Serve with crudités alongside.

Watch the recipe video here:

Rich, creamy, AND vegan—meet your new all-purpose condiment. (via Basically)Make it: http://bonap.it/m38Psgz

Posted by Bon Appétit Magazine on Wednesday, February 13, 2019

Main dish

Loaded Chicken Potato Soup

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Loaded Chicken Potato Soup
Chicken pot pie meets a loaded baked potato.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ pounds russet potatoes
  • 1 pound skinless, boneless chicken breast halves, cut into chunks
  • 2 tablespoons olive oil, or as needed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon ground black pepper, plus more to taste
  • 1 onion, diced
  • 1 cup diced carrots
  • 2 stalks celery, diced
  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup chicken stock
  • 1 cup bite-size broccoli florets
  • ½ cup bacon bits, divided
  • 2 green onions, chopped
  • 5 ounces shredded sharp Cheddar cheese, divided
  • 1 cup sour cream
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prick potatoes with a fork and wrap each potato in aluminum foil.
  3. Bake in the preheated oven until potatoes are tender, 1½ to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
  4. Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and ½ teaspoon pepper and toss to coat.
  5. Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  6. Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  7. Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  8. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about ¼ cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  9. Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, ½ of the bacon bits, ½ of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
  10. Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.

Watch the recipe video here:

Loaded Chicken Potato Soup: https://trib.al/pkmFxQg

Posted by Allrecipes on Wednesday, February 13, 2019

Main dish

Elegant Braised Lamb Shank Dinner

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Elegant Braised Lamb Shank Dinner
Elegant Braised Lamb Shank Dinner
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 6 lb lamb shanks, 1 pound (455 g) each (2.7 kg)
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 2 medium carrots, minced, plus 1 pound (455 grams) oblique-cut
  • 1 medium white onion, minced
  • 2 stalks celery, minced
  • 20 cloves garlic, minced, plus 15 whole, divided
  • 2 tablespoons tomato paste
  • 1 cup red wine (240 mL)
  • 4 cups chicken stock (960 mL)
  • 1 orange, juiced
  • 1 lemon, juiced
  • 5 sprigs fresh rosemary
  • 10 sprigs fresh thyme
  • 3 bay leaves
  • 1 lb brussels sprouts, halved (455 g)
  • 1 lb red pearl onion, peeled (455 g)
  • olive oil, for drizzling
  • 3 lb yukon gold potato, peeled, chopped, and boiled (1.3 kg)
  • white pepper, to taste
  • ½ cup unsalted butter, 1 stick, cubed and chilled (115 g)
  • 1 cup sour cream (230 g)
  • ½ cup heavy cream (120 mL)
CITRUS GREMOLATA
  • ¼ cup fresh parsley, chopped (10 g)
  • 1 lemon, zested
  • ½ tablespoon flaky sea salt
  • 2 cloves garlic, minced
  • 2 tablespoons fresh chives, chopped
  • 1 teaspoon horseradish
  • orange, zested
Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Season the lamb shanks all over with salt and pepper.
  3. Heat the canola oil in a large Dutch oven over medium-high heat.
  4. Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
  5. Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
  6. Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
  7. Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
  8. Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
  9. Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
  10. About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
  11. Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
  12. Fold in the butter, sour cream, and heavy cream until smooth and light.
  13. Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
  14. To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
  15. Enjoy!

Watch the recipe video here:

Need to impress a special someone? Make this show-stopping recipe ✨Get the recipe: https://tasty.co/recipe/elegant-braised-lamb-shank-dinner

Posted by BuzzFeed Food on Tuesday, February 12, 2019

Main dish

Oven-Roasted Pulled Pork Sandwiches

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Oven-Roasted Pulled Pork Sandwiches
Need an easy dish that will serve a crowd? Look no further than Oven-Roasted Pulled Pork Sandwiches!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Dry Rub:
  • 3 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • 1 tablespoon dry mustard
  • 3 tablespoons coarse salt
  • 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider Vinegar Barbecue Sauce:
  • 1½ cups cider vinegar
  • 1 cup yellow or brown mustard
  • ½ cup ketchup
  • ⅓ cup packed brown sugar
  • 2 garlic cloves, smashed
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • ½ teaspoon freshly ground black pepper
Serving:
  • 12 hamburger buns
  • 1 recipe Spicy Slaw, recipe follows
  • Pickle spears
Spicy Slaw
  • 1 head green cabbage, shredded
  • 2 carrots, grated
  • 1 red onion, thinly sliced
  • 2 green onions, chopped
  • 1 red chile, sliced
  • 1½ cups mayonnaise
  • ¼ cup Creole mustard
  • 1 tablespoon cider vinegar
  • 1 lemon, juiced
  • Pinch sugar
  • ½ teaspoon celery seed
  • Several dashes hot sauce
  • Kosher salt and freshly ground black pepper
Instructions
  1. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
  2. Preheat the oven to 300 degrees F.
  3. Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
  4. To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
  5. Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour ½ of the sauce on the shredded pork and mix well to coat.
  6. To serve, spoon the pulled pork mixture onto the bottom ½ of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
Spicy Slaw
  1. Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

Watch the recipe video here:

Need an easy dish that will serve a crowd? Look no further than Oven-Roasted Pulled Pork Sandwiches! See Tyler Florence on #WorstCooks > Sundays at 9|8cSave the recipe: http://bit.ly/2TynMnu!

Posted by Food Network on Tuesday, February 12, 2019

Main dish

Heart-Shaped Lasagna Bundt

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Heart-Shaped Lasagna Bundt
This heart-shaped lasagna is filled with red meat sauce that oozes out when you slice into it, making it the perfect Valentine's Day supper whether you love the holiday -- or hate it.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Kosher salt and freshly ground black pepper
  • One 16-ounce box lasagna noodles
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1½ teaspoons dried oregano
  • 1½ pounds ground beef
  • One 6-ounce can tomato paste
  • One 28-ounce can crushed tomatoes
  • 2 teaspoons sugar
  • 12 ounces ricotta
  • 8 ounces shredded mozzarella (2 cups)
  • 2 large eggs
  • ½ cup grated Parmesan
  • ¼ cup chopped fresh flat-leaf parsley
Instructions
Special equipment: a 10-cup heart-shaped Bundt pan
  1. Preheat the oven to 375 degrees F.
  2. Bring a large pot of salted water to a boil and cook the lasagna noodles to al dente according to the package directions. Line a baking sheet with a clean kitchen towel or paper towels. Drain the noodles and spread them flat on the baking sheet to dry them completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer).
  3. Meanwhile, heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Stir in the garlic and oregano and cook until the garlic is fragrant, about 1 minute. Add the beef, 2 teaspoons salt and a generous amount of black pepper, and cook, breaking up the meat with a spoon and stirring occasionally, until the beef is just cooked through, 7 to 8 minutes. Stir in the tomato paste and cook until well incorporated and heated through, 1 to 2 minutes. Pour in the tomatoes, sugar, 1 cup water, 1 teaspoon salt and a generous amount of black pepper and bring to a boil. Reduce the heat to low and simmer until the sauce is slightly thickened, about 20 minutes.
  4. Meanwhile, mix the ricotta, mozzarella, eggs, Parmesan, parsley, ½ teaspoon salt and a few grinds of black pepper in a medium bowl.
  5. Cut six noodles in half crosswise.
  6. Line the bottom of a 10-cup heart-shaped Bundt pan with 4 of the half noodles (2 along the straight lines of the heart and 2 along the arches). Lay 12 whole noodles in the bottom of the pan, slightly overlapping and directly on top of the half noodles, making sure that one side of each noodle hangs 2 to 3 inches over the edge of the pan and the other side of the noodle runs up the center of the pan.
  7. Pour 1 cup meat sauce on top of the noodles, then spread 1 cup of the ricotta mixture over the sauce. Top with 4 noodle halves. Repeat the layering 1 more time. Pour 1 cup meat sauce and spread the remaining ricotta mixture over the top (the ricotta mixture will be less than the 1 cup used in previous layers).
  8. Fold the edges of the overhanging lasagna noodles the lasagna towards the center, covering the filling and the hole in the center completely. Bake until the noodles on top are turning golden brown and are starting to crisp up, 45 to 50 minutes. Let sit for 10 minutes. Invert the pan onto a cutting board. Reheat the remaining sauce if necessary and pour into the center of the heart. Slice and serve immediately.

Watch the recipe video here:

Recipe of the Day: Heart-Shaped Lasagna Bundt ❤️Save the recipe: https://foodtv.com/2HXSeWx

Posted by Food Network on Tuesday, February 12, 2019

Main dish

Pizza Dip Three Ways

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Pizza Dip Three Ways
Perfect for serving during the big game, this pizza dip will satisfy all your friends, is endlessly customizable -- and it's fun to eat, too.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • All-purpose flour, for dusting
  • Three 1-pound balls pizza dough
  • 6 tablespoons unsalted butter, melted
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup minced fresh parsley
  • 1 teaspoon garlic powder
  • 6 cloves garlic, minced
  • Kosher salt
  • ½ cup plus 2 tablespoons grated Parmesan
  • 8 ounces cream cheese
  • 1 cup whole milk ricotta
  • ½ cup heavy cream
  • 1 teaspoon crushed red pepper flakes
  • One 8-ounce bag shredded mozzarella
  • 2 cups jarred marinara sauce
  • 1 cup mini pepperoni
  • ½ green bell pepper, cut into matchsticks
  • ½ red onion, cut into matchsticks
  • ¼ cup sliced black olives
  • 4 leaves fresh basil, sliced thinly
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Dust a work surface with flour to keep the dough from sticking. Divide each dough ball into 12 equal-size pieces. Roll each piece into an 8-inch rope and twist into a knot. Arrange the knots around the edge of a 13-by-18-inch sheet pan, leaving ¼ inch between each. Use the remaining knots to form 2 lines to divide the pan into 3 sections widthwise. Cover the pan with a clean kitchen towel and let the dough rise, about 15 minutes.
  3. Meanwhile, make the garlic oil. Combine the butter, olive oil, parsley, garlic powder, fresh garlic and 2 teaspoons salt in a medium bowl. Stir to combine.
  4. Brush the knots with about ¼ cup of the garlic oil and sprinkle with 2 tablespoons Parmesan. Bake until just starting to brown, about 20 minutes. (The knots won't be fully baked.) Reduce the oven temperature to 350 degrees F.
  5. Meanwhile, combine the cream cheese, ricotta, heavy cream, red pepper flakes, 1 cup mozzarella, the remaining ½ cup Parmesan and 6 tablespoons of the garlic oil in a large bowl. Beat with an electric mixer until fluffy and combined, about 3 minutes.
  6. Make the dips in the pan of half-baked knots. Divide the marinara sauce evenly between the far left and far right sections. Sprinkle half of the pepperoni over the right-hand section. Sprinkle half of the peppers and onions over the left-hand section. Then dollop and spread two-thirds of the ricotta mixture in the center section. Divide the remaining ricotta mixture between the right and left sections, dolloping it over the sauce and gently spreading with the back of a spoon or small offset spatula. Divide the remaining cup mozzarella between the far right and far left sections, sprinkling it on. Top the far right section with the remaining pepperoni and the far left section with the remaining peppers, onions and olives. Bake until the knots are golden and the dips are bubbling and lightly browned, 20 to 25 more minutes.
  7. Brush the knots with the remaining garlic oil and sprinkle the fresh basil over the center section.

Watch the recipe video here:

What We're Loving: Pizza Dip Three WaysSave the recipe: https://foodtv.com/2HMO7MX!

Posted by Food Network on Tuesday, February 12, 2019

Main dish

Best-Ever Barbecued Ribs

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Best-Ever Barbecued Ribs
Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don’t sweat it; they’ll be super-tender either way. Watch the step-by-step video here.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2½ tablespoons kosher salt
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
  • Low-salt chicken broth (optional)
  • 1½ cups store-bought or homemade barbecue sauce plus more
Instructions
  1. Preheat oven to 350°. Combine first 5 ingredients in a small bowl. Place each rack of ribs on a double layer of foil; sprinkle rub all over ribs. Wrap racks individually and divide between 2 baking sheets.
  2. Bake ribs until very tender but not falling apart, about 2 hours for baby backs and 3 hours for spareribs. Carefully unwrap ribs; pour any juices from foil into a 4-cup heatproof measuring cup; reserve juices. Let ribs cool completely. DO AHEAD: Ribs can be baked up to 3 days ahead (the flavor will be more developed, and the cold ribs will hold together better on the grill as they heat through). Cover and chill juices. Rewrap ribs in foil and chill.
  3. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Add broth or water to rib juices, if needed, to measure 1½ cups. Whisk in barbecue sauce to blend.
  4. Grill ribs, basting with barbecue sauce mixture and turning frequently, until lacquered and charred in places and heated through, 7-10 minutes. Transfer to a cutting board; cut between ribs to separate. Transfer to a platter and serve with additional barbecue sauce.

Watch the recipe video here:

Yeah, you're going to be making these ribs all summer long. Make them: http://bonap.it/vf3WcjS

Posted by Bon Appétit Magazine on Tuesday, February 12, 2019

Main dish

Omelet With Bacon, Mushrooms, and Ricotta

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Omelet With Bacon, Mushrooms, and Ricotta
Omelet With Bacon, Mushrooms, and Ricotta
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • Omelet
  • 3 slices thick-cut bacon
  • 4 ounces button mushrooms
  • Kosher salt, freshly ground pepper
  • 4 ounces fresh ricotta or cream cheese (about ½ cup)
  • ¼ ounce Parmesan, finely grated (about ¼ cup)
  • 6 large eggs
  • Salad
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon or other mustard
  • 2 heads of Boston or Bibb lettuce, leaves separated
  • Handful of chopped chives
Instructions
Omelet
  1. Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.
  2. While the bacon is cooking, finely chop the mushrooms.
  3. Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl; let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine; season with salt and pepper.
  4. Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute; season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco); slide omelet onto a cutting board or large plate.
  5. Salad and Assembly
  6. Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.
  7. Top omelet with remaining chives cut in half and serve with salad.
Salad and Assembly
  1. Whisk oil, vinegar, and mustard in a large bowl to combine; season with salt and pepper. Add lettuce and half of chives and toss to coat.
  2. Top omelet with remaining chives cut in half and serve with salad.

Watch the recipe video here:

This is what brunch dreams are made of.Recipe: http://bonap.it/DWS0Zss

Posted by Bon Appétit Magazine on Sunday, February 10, 2019

Main dish

Filipino Adobo Chicken

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Filipino Adobo Chicken
Filipino Adobo Chicken
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 bone-in, skin-on chicken thighs
  • ¼ cup low-sodium soy sauce
  • ¼ cup distilled vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly ground black pepper
  • ½ 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
Instructions
  1. Combine the chicken with the soy sauce, vinegar, sugar, black pepper and habanero in a resealable plastic bag. Marinate overnight, refrigerated.
  2. Remove the chicken from the bag and pat dry (reserve the marinade).
  3. 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.
  4. Serve with jasmine rice and lime wedges.

Watch the recipe video here:

Have you tried Geoffrey Zakarian's Filipino Adobo Chicken yet? Here's your chance: https://foodtv.com/2RlUXNW

Posted by Food Network on Sunday, February 10, 2019