This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Food Network host Jordan Andino's favorite gift that he's ever received? An enameled cast-iron Dutch oven that his dad gave him. He loves how durable it is, and that it distributes heat evenly. It will also last forever, he says, and is beautiful. So beautiful, in fact, that Jordan has been known to show up on dates, at his parents' and at potlucks with this super-easy and delicious Filipino braised chicken adobo in his Dutch oven—and they both get rave reviews. (He serves the adobo with steamed jasmine rice, but you can use whatever rice you prefer). 

Looking for a Dutch oven of your own? Rachael happens to make a beautiful one herself.

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray

Plus, check out Rachael's version of chicken adobo here.


  • 2 tablespoons vegetable oil
  • 4 chicken thighs and 2 chicken legs, bone in and skin on
  • 1 teaspoon freshly ground black pepper
  • 4 cloves garlic, roughly chopped
  • ¾ cup dark soy sauce or dark mushroom soy sauce
  • ¼ cup oyster sauce
  • 1 to 2 tablespoona Sriracha
  • 1 ½ cups sugar cane vinegar (or any white vinegar)
  • 2 fresh bay leaves (or dried, if fresh is unavailable)
  • Steamed jasmine rice, for serving


Serves: 2 to 3


In a large Dutch oven, heat the oil over high heat for about 2 minutes. Using tongs, carefully add the chicken to the pot skin-side down and cook until caramelized on both sides, turning once. Season the chicken with the pepper, add the garlic and stir together. Add the soy sauce, oyster sauce and Sriracha, toss to coat the chicken thoroughly and cook until fragrant and the sauces start to caramelize on the bottom of the pot, 2 to 3 minutes. 

Drizzle in the vinegar, stirring to release the caramelized bits on the bottom of the pot, and add the bay leaves. Cover and bring to a rolling boil, then reduce the heat to medium-low and simmer, covered, until the chicken is tender and begins to fall off the bone, about 30 to 40 minutes. Remove from the heat and let rest for a few minutes. 

Serve the chicken over heaping servings of jasmine rice and garnish with a ladleful of the braising liquid.