Sunday, February 6, 2011

Chicken Braised in Lemon and Soy Sauce

Wanted something quick, and Bittman gladly obliged. It's rather less adobo-lite than its constituent ingredients may make it seem, and is bright with just a small touch of heat. My version of the recipe (with more garlic and lemon juice than originally called for) below.
  • 2.5 lbs chicken (thighs)
  • 4 tbsp. neutral oil (grapeseed this time)
  • 1 heaping tbsp. garlic (originally 1 tsp.)
  • 1/3 cup water
  • 2 tbsp. soy sauce
  • 1 heaping tbsp. lemon zest (from 2 medium lemons)
  • 1 tsp. sugar
  • 1/4 tsp. cayenne pepper (may add slightly more next time)
  • 1/4 cup lemon juice (from one juicy lemon)
Put oil in a Dutch oven over medium-high heat. When it's hot, brown the chicken, working in batches if necessary (should take around 10-15 minutes).

Remove the chicken and pour/spoon out all but 1-2 tbsp. of oil. Turn the heat to low, add the garlic and cook till it starts to soften, about 1-2 minutes.

Add the water, soy sauce, sugar and cayenne pepper to the pot. Put in the chicken, turning it once or twice to soak up the broth. Adjust the heat so it bubbles gently but constantly and cook till done, anywhere from 20-40 minutes.

When done, stir the lemon juice into the dish and remove from heat. Adjust seasoning and serve over white rice.

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