Chile-Garlic Chicken Legs – Everyday Food with Sarah Carey
Delicious Chile Garlic Chicken Legs are full of garlicky goodness! The legs are incredibly juicy and have a bit of kick from the red-pepper flakes — so fun to eat, and full of incredible flavor.
Recipe: http://www.marthastewart.com/313327/chile-garlic-chicken-legs
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Chile-Garlic Chicken Legs – Everyday Food with Sarah Carey
https://www.youtube.com/user/everydayfoodvideos
It's called Adobo here in the Philippines.
This is totally a Chinese way to cook 'Hong Shao' chicken legs. In northern China, some one use coke instead of soy sauce and sugar. As the coke contains a lot of sugar and the sugar can color the chicken very well.
I added ginger and I used brown sugar instead. I also finished it in the broiler so it got really sticky and crispy.
Adobo ftw :)
I made this and it hits home!
pretty good.
a quick note: make SURE it actually reduces because the vinegar flavour is very strong and apparent if its not reduced at least half way.
Just cooked it today really enjoyed it over white rice.
In the Philippines, we call this recipe chicken adobo. minus the sugar and precooking the chicken.
In the Philippines, we call that dish ADOBO. bet that would taste even better if you add black pepper and bay leaf. :)
hi, sarah! I love your recipe. I do a similar terriyaki recipe using a rice cooker. I started doing this after my daughter was born. I needed to figure out a way to cook my chicken without having to stand and slave over a stove. 🙂 the rice cooker, in my opinion, is similar to a pressure cooker.
I would first changed the name to soy glazed chicken due to the fact that soy sauce seems to be more of the star here. Also I would use brown sugar instead of white sugar for added flavor!
adobo
Sarah, This is Manila's ADOBO. :)
Very similar with Adobo, a very popular dish here in the Philippines. It's kind of our specialty, what makes it special here in the Phil. is that every provinces has a different version.
Made this last night and it was delicious. Thanks for another great recipe.
I usually add onion also, quite tasty :)