8 Bay Leaf Chicken. Delicious, Tender, Bold & Exotic Flavor Made with Basic On Hand Ingredients, Herbs & Spices. Quick & Easy to Make.
This Bay Chicken is really one of my favorite chicken dishes. Not only does it have such bold and unique flavor, it’s also super simple to make with basic ingredients. Oh, and it breaks some rules along the way. That’s always fun.
Everyone loves the taste but few can place the herbs and seasonings used to make it. It tastes far more exotic then it really is. People guess it’s some kind of Mediterranean dish or perhaps Indian inspired. My husband says it reminds him of a dish he’s had in Malaysia. I suppose they were all influences while first searching for this perfect flavor years ago. I originally made this as a stew but over the years have simplified it to a chicken and rice dinner.
So what is the flavor know one can guess? Simple. Some oregano, garlic, adobo seasoning salt and a handful of bay leaves. No exotic ingredients – all stuff you’ll have in your spice cabinet. What’s unexpected is the amount of bay leaves used – I use 8 leaves in this chicken. Traditional cooking rules and many “fuddy duddy” cooks says that just can’t be. It’s said that using too many bay leaves will leave a dish too bitter and pungent – “just one or two will do”. Yet this dish isn’t bitter, pungent or overwhelming in the least bit. It’s always fun being able to think outside the box and experiment with new flavor combinations.
This chicken really is effortless to make. It makes a perfect dinner for a busy weeknight. I lightly brown the chicken thighs in a dutch oven, then throw everything else in and simmer for about an hour. Serve it with rice or couscous and a spoonful of broth/juices from the chicken. This would also go well with potatoes or other root veggies. Yum! Quick, delicious, healthy dinner that won’t bore everyone out of their minds.
My family and I love this Bay Chicken and I hope yours does too! Thanks so much for stopping by : )
-Amanda-
- 1 - 2 tablespoon olive oil
- 2½ - 3 pound boneless, skinless chicken thighs (or bone - in if you prefer)
- 2 cup chicken broth - i use a chicken & tomato bouillon
- 8 bay leaves
- 1 tablespoon Adobo seasoning (Goya)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- salt & pepper to taste
- prepared rice, i use about 1½ cups uncooked
- Heat up oil in a dutch oven or large skillet over medium/high heat.
- Salt & pepper both sides of chicken. Add chicken to dutch oven and lightly brown on both sides.
- Add broth, bay leaves, adobo, garlic, oregano and parsley.
- Bring to a boil. Stir occasionally and simmer for a few minutes until all broth & spices seem well combined.
- Reduce heat to low/med-low. Simmer, covered, for about an hour. Make sure you keep bay leaves in broth. Spoon broth over chicken occasionally & flip chicken thighs once or twice during cooking. Season with salt and pepper to taste.
- I like to serve this in a pasta bowl. I place a piece of chicken and a few tablespoons of broth in the bowl - then spoon in a serving of rice on top. This way you can eat the rice & broth together but the rice doesn't get too mushy.
- Enjoy : )
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