Bay Chicken - 8 Bay Leaf Chicken
8 Bay Leaf Chicken - Delicious, Tender, Bold & Exotic Flavor Made with Basic On Hand Ingredients, Herbs & Spices - Quick & Easy to Make.
- 1 - 2 tablespoon olive oil
- 2 1/2 - 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 1 1/2 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 : )