Braised chicken with pickled cucumbers

Name: Braised chicken with pickled cucumbers
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Essential British Chicken Legs (about 1kg); 75 ml Aspall Organic Cyder Vinegar; 75 ml light soy sauce; 4 clove/s garlic, crushed; 1 tbsp Essential Vegetable Oil; 2 Essential Onions, halved and sliced; 2 tbsp light brown soft or caster sugar; Essential Easy Cook Long Grain Rice, cooked, to serve (optional)

Inspired by the popular Filipino dish adobo, this is an absolutely delicious way to serve chicken.

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1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook1 hr
Total time1 hr 15 mins
Plusmarinating

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Ingredients

4 Essential British Chicken Legs (about 1kg)
75ml Aspall Organic Cyder Vinegar
75ml light soy sauce
4 clove/s garlic, crushed
1 tbsp Essential Vegetable Oil
2 Essential Onions, halved and sliced
2 tbsp light brown soft or caster sugar
Essential Easy Cook Long Grain Rice, cooked, to serve (optional)

Pickled cucumber

1 Essential Cucumber
150ml Aspall Organic Cyder Vinegar
2 tbsp light brown soft or caster sugar
1 tsp salt
1 red chilli, sliced (optional)

Method

Cut the chicken through the joints into 4 drumsticks and 4 thighs. Put in a non-metallic bowl with 75ml vinegar, the soy and garlic. Cover and chill for at least 20 minutes (up to 12 hours).
Heat the oil in a large, deep frying pan over a medium-high heat. Reserving the marinade, fry the chicken (thighs skin-side down) for 6-8 minutes; turn and fry for 3-4 minutes more. Transfer to a plate.
Add the onions to the pan and fry for 3-4 minutes until softening. Add the reserved marinade, 2 tbsp sugar, 250ml water and a good grinding of black pepper. Bring to the boil, then simmer for 3-4 minutes. Return the chicken to the pan, skin-side up; lower the heat to a gentle simmer and cook for 25 minutes, then turn and simmer for a final 15 minutes until the chicken is cooked through, the juices run clear and no pink meat remains.
Meanwhile, halve the cucumber lengthways, scoop out the seeds and thinly slice. Put in a small bowl with the vinegar, sugar, salt and chilli (if using); mix well. Stand for at least 10 minutes before serving with the chicken and some cooked rice, if liked.

Cook’s tip

LEFTOVERS

Cucumber seeds

Don’t throw away the scooped-out cucumber seeds when making the pickle. Stir them into a salad dressing for a fresh kick, blend into smoothies or use in gin-based cocktails.