Pro tip: near the end of cooking, remove the lid and move the Dutch oven to a high rack. It will crisp and caramelize the bits of chicken skin soaked in adobo juices that are sticking up above the liquid. So tasty, and really improves the look and texture of the finished dish!
Edit: you can also experiment with the broil function, removing chicken to a baking sheet to crisp slightly, air frying/convection cooking if available to you, etc.
Wants-NotNeeds on
Yum! What’s in your sauce? I learned to use: soy sauce, vinegar, garlic, pickling spices, and bay leaves. Served over a bead of steamed white rice with a side of cucumber salad (cukes with rice vinegar), it’s become a family favorite.
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Pro tip: near the end of cooking, remove the lid and move the Dutch oven to a high rack. It will crisp and caramelize the bits of chicken skin soaked in adobo juices that are sticking up above the liquid. So tasty, and really improves the look and texture of the finished dish!
Edit: you can also experiment with the broil function, removing chicken to a baking sheet to crisp slightly, air frying/convection cooking if available to you, etc.
Yum! What’s in your sauce? I learned to use: soy sauce, vinegar, garlic, pickling spices, and bay leaves. Served over a bead of steamed white rice with a side of cucumber salad (cukes with rice vinegar), it’s become a family favorite.