Chicken In A Hut Recipes

CHICKEN IN A POT

Steps:

• Preheat oven to 450 degrees. In a 5-quart Dutch oven or heavy pot, combine broth and wine. Rub chicken all over with butter and season generously with salt and pepper. Tie legs together with kitchen twine. Place chicken in pot. Bake, uncovered, 30 minutes.
• In a large bowl, toss leeks, carrots, and garlic with oil; season with salt and pepper. Remove pot from oven and add vegetables. Bake until chicken's juices run clear when pierced between breast and leg or an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 35 to 45 minutes. Let chicken rest 10 minutes.
• Meanwhile, set a steamer basket in a large pot filled with 2 inches boiling water. Place potatoes in basket, cover, and steam until tender, about 15 minutes. Season with salt and pepper. Carve chicken and serve with vegetables and pan juices.

CHICKEN IN A HUT

Steps:

• Combine all ingredients except rolls.
• Set aside.
• Divide rolls into 4 sets of 2 rolls each.
• Press seams together of 2 rolls to form a square.
• Spoon ¼ of chicken mixture onto the middle of the square.
• Fold corners up to make the “hut.
• ” Place seam side down on foil covered cookie sheet.
• Bake according to crescent roll package directions.
• To make a little bit fancy drizzle melted butter on top of the hut and spring finely crushed breadcrumbs on top.

IVORY HUT'S QUICK AND EASY CHICKEN ADOBO

Steps:

• Using the same pot you'll be cooking the chicken in, put all the ingredients. Let the chicken marinate for at least 20 minutes, and up to overnight.
• When ready to cook, put the pot on the stovetop and bring to a boil over medium heat. Once boiling, lower the heat slightly and cook, covered, for about 15 minutes. Remove the cover. Flip the chicken pieces and continue to simmer, uncovered, to reduce the sauce, lowering the heat if necessary. If the sauce is too thick or too salty, add 1/4 cup to 1/2 cup of water. After about 8 minutes, flip the chicken again. Taste the sauce again and add more water if needed. Don't worry if you accidentally add too much water-the simmering will take care of that.
• Continue to simmer until chicken is fully cooked and has released its oils into the sauce, and the sauce has thickened slightly and taken on a rich, dark brown color.
• Serve over jasmine rice, or, for a real Filipino treat, with garlic fried rice.