Chile-Garlic Chicken Legs

105 Ratings
  • 5 25
  • 4 40
  • 3 28
  • 2 10
  • 1 2

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

Everyday Food, October 2009

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Read the full recipe after the video.

Recipe Summary test

prep:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Directions

  • In a large saucepan, heat oil over medium-high. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate.

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  • Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, 10 minutes.

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Reviews (9)

105 Ratings
  • 5 25
  • 4 40
  • 3 28
  • 2 10
  • 1 2
Martha Stewart Member
11/01/2014
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. http://chowhound.chow.com/topics/275810
Martha Stewart Member
11/01/2014
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
Martha Stewart Member
07/12/2012
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!
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Martha Stewart Member
12/16/2010
Served it with rice and salad..good meal..easy
Martha Stewart Member
12/15/2010
Very good, the chicken was tender and sweet. I will make this again.
Martha Stewart Member
12/06/2010
Would this work with Splenda? Somehow I don't feel like adding that much sugar to my dinner. . . .
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Martha Stewart Member
12/04/2010
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.
Martha Stewart Member
05/27/2010
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.
Martha Stewart Member
05/26/2010
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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