It has quickly become our new favourite chicken dinner recipe, narrowly edging out this One Pot Chicken Adobo. (Two pot chicken recipes need not apply, clearly.)
We eat a lot of chicken around here, as I’m sure many of you do. But it’s easy to get tired of the same old same old.
So I’m constantly innovating in the chicken department, and occasionally arriving at a recipe that turns into a family favourite.
This is one of those. Oh BOY is it ever. Sweet, sour and salty—a flavour combo few can resist. And dead easy. No onions to slice or garlic to chop (which is the “simple weeknight dinner” high watermark for me). You just brown the chicken, and dump in the glaze and let it reduce until it’s thick and syrupy. Wowza.