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Henri’s Filipino Chicken


Henri’s Filipino Chicken

1 whole Chicken, Fryer (cut into 8 pieces)
1 medium Onion (sliced)
2 cloves Garlic (crushed)
1 dash Good Vinegar (Red Wine or Cider)
6-8 whole Cloves
2-3 Bay leaves
Paprika
3-4 tbsp Vegetable Oil
1 15 oz can of Chicken Broth (homemade is better)
Salt & Pepper (to taste)

Preheat a 12” Dutch oven, add oil and sauté the onions and garlic just long enough to flavor the oil. Add chicken and cook till golden brown. At this point we are just browning the chicken. Add a dash of vinegar and continue to brown. Add chicken broth, cloves, bay leaves, salt and pepper. Cover and simmer over medium high heat stirring occasionally. Add a little water if necessary to maintain liquid level (just enough to cover 1/4 of chicken). Cook 20 to 30 minutes. Sprinkle paprika over chicken during last 10 minutes.

Henri's Filipino Chicken

Serves 1 if Henri’s eating over.
(otherwise probably enough for 3 or 4)

Serve over rice and grilled pineapple slices on side.

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We use the smell test.
When it smells done, its done.
When it smells burnt, its burnt
and
When you can't smell it,
its not done.
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