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Braise these chicken legs in a garlic-soy sauce and see how tender and moist they become.

Source: Everyday Food, October 2009
Total Time Prep Servings



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How would you rate this recipe?
  • MS12373756
    1 NOV, 2014
    I cooked this recipe on the stovetop and it was delicious. However, I wanted to cook it in the oven after browning the chicken and garlic. Could not figure out the oven temp to use. I googled, and stovetop vs oven temp is all over the map. Please discuss at some point.
  • MS10806441
    1 NOV, 2014
    I made the chicken with Basmati rice last night for a friend who was just released from the hospital. I plan to take the meal to her today. However, the chicken was so good, she may only get a few pieces! I used 1/4 c. low-sodium soy sauce, 1/4 c. Bragg's liquid aminos, and I added a small chopped onion. My friend and I need to limit our sodium intake. Delicious!!! The next time I make it I plan to double the recipe for the sauce. There wasn't nearly enough to serve with the rice
  • alb4507441175
    12 JUL, 2012
    Easiest and most delicious recipe I've made in quite a while. I cut the soy sauce in half (because I ran out) but found it to be just the right amount of salty, so I will never try the full 1/2 cup! Added a dash of rice wine for flavor as well. Will try again with tofu and vegetables over rice. Beautifully sweet and spicy!
  • NonaNC
    16 DEC, 2010
    Served it with rice and salad..good meal..easy
  • cbau1428909
    15 DEC, 2010
    Very good, the chicken was tender and sweet. I will make this again.
  • MM3939
    6 DEC, 2010
    Would this work with Splenda? Somehow I don't feel like adding that much sugar to my dinner. . . .
  • anigetyourpan
    4 DEC, 2010
    This is very similar to a Filipino all time dish called Chicken Adobo. Although, instead of red-pepper flakes, we use whole pepper corns or freshly ground pepper, and we also add broken bay leaf.
  • trekme88
    27 MAY, 2010
    Interesting cooking method. This is a good way not to use the oven in the summer. Also good for those with limited cooking options, such as a camp stove.
  • RandyUT
    26 MAY, 2010
    This was a good dish with an easy, inexpensive sauce. While the fat from the dark meat, skin and bones adds a lot of flavor to the dish, it might also work well with white meat, if you want to eat a more healthy meal (I will try this next time with chicken breasts, marinating the meat in the pre-cooked sauce prior to browning). All in all, an easy, pleasant meal with a total time from prep to plate of less than 45 minutes.

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