How To Make Chicken Dabo Recipe At Home
This Is Very Healthy & Amazing Recipe For All The Chicken Lovers. So If You Want to try This Recipe At your Home So This Stuff is Only For You. From It’s You can Learn More About This.
This garlic, vinegar chicken dabo – a favorite dish in the Philippines – and the main week in my house. Cooking it for my family is just one way to preserve my Filipino heritage and culture for my children. Traditional recipes will make you cook it all on the stove, but I find that braising in the oven gives more tender meat – and less cleaning. If chicken is not your thing, do not hesitate to exchange it for pork or beef (as long as it is bone), or make it all vegetarian; if you go this route, choose something that can resist stewing, such as broccoli, cauliflower, or carrots.
Ingredients Required:
- 8 chicken thighs on the skin (about 3 pounds)
- 1 pinch of freshly ground black pepper, plus 1 tablespoon, split
- 2 tablespoons of rapeseed oil
- 1 cup brown rice vinegar
- 1 tablespoon raw sugar (Demerara sugar is also suitable)
- 1 head garlic, peeled cloves, sliced into thin slices (about 15 cloves)
- 4 bay leaves
- 1 pinch of red chili flakes
- 3 cups steamed white rice (for serving)
- 4 green onions or a small onion thinly sliced diagonally (for serving)
Directions How To Make:
Preheat the oven to 350 ° F. Season the chicken thighs 1/4 cup soy sauce and black pepper.
Heat the oil in a large roasting pan over medium heat. Working in batches, if necessary, fry the chicken skin down until the skin begins to brown and caramelize, about 5 minutes.
Flip the chicken skin side up. Add 3/4 cup soy sauce, rice vinegar, sugar, garlic, 1 tablespoon black pepper, bay leaf, red chili flakes and 1/2 cup water; boil. Cover the Dutch oven and transfer to the oven and simmer until the chicken is cooked, but falls apart, for about 45 minutes. At this point, garlic will also be very tender, and there will be some chicken fat on the surface.
Remove the lid and continue to simmer in the oven, without covering, until the meat is very tender, and the liquid becomes more glaze, about 15-20 minutes more. Remove from the oven and remove the surface of the liquid to remove accumulated fat.
Serve chicken over rice. Put extra sauce on top if you want, then sprinkle with green onions.
