Chicken Adobo

• Chicken legs and/or thighs, 31/2 pounds
• Sea salt, 1 tablespoon
• Freshly ground black pepper, 1 teaspoon
• Grapeseed oil, 2 tablespoons
• Large yellow onion, 1 (coarsely chopped)
• Garlic cloves, 10 (finely chopped)
• Ginger root, 2-inch piece (peeled with the edge of a teaspoon and finely chopped)
• Ground cinnamon, 1/2 teaspoon
• Chicken broth, 4 cups
• Dried bay leaves, 2
• Light brown sugar, 1 tablespoon
• Oyster sauce, 2 tablespoons
• Dark soy sauce, 1/4 cup
• Cane vinegar, 1/2 cup
• Chives, 1 small bunch (finely chopped)
• Sweet red chile, 1, (seeded and thinly sliced)--optional

1. On a cutting board, place the
2. Chicken legs and/or thighs
3. Season with the
4. Sea salt
5. Freshly ground black pepper
6. 2. In a medium pot set over medium heat, add the
7. Grapeseed oil
8. Heat the oil until it shimmers, about 2 minutes, then add the seasoned chicken skin-side down. Cook until the chicken is golden brown, about 10 minutes. Use the tongs to turn the chicken pieces over and brown the other side, about 10 minutes more. Transfer the chicken to a paper towel-lined plate. Discard all but 1 tablespoon of fat from the pot and return the pot to the heat. Add the
9. Chopped yellow onion
10. Cook, using the wooden spoon to stir the onion often, until it is translucent, about 5 minutes. Add the
11. Chopped garlic
12. Chopped ginger
13. Ground cinnamon
14. Cook, stirring constantly, until fragrant, about 30 seconds. Then return the browned chicken to the pot along with the
15. Chicken broth
16. Bay leaves
17. Brown sugar
18. Oyster sauce
19. Dark soy sauce
20. Cane vinegar
21. Bring the liquid to a simmer, reduce the heat to medium-low and cook until the chicken is cooked through and tender, about 30 minutes.
22. 3. Use the slotted spoon to transfer the chicken to a serving dish. Increase the heat to medium-high and bring the broth to a simmer. Cook, whisking occasionally with the whisk, until the liquid is reduced by three-quarters and is the consistency of gravy, about 20 minutes. Return the chicken to the pot and ladle the sauce over the chicken. Sprinkle with
23. Chopped chives
24. Sweet red chile rings (if using)

chicken, salt, freshly ground black pepper, oil, yellow onion, garlic, ginger root, ground cinnamon, chicken broth, bay leaves, light brown sugar, oyster sauce, soy sauce, vinegar, chives, sweet red chile

Taken from www.epicurious.com/recipes/member/views/chicken-adobo-51617201 (may not work)