🇬🇾 Pot Roast Chicken Recipe 🇬🇾

whole chicken

🥗Healthier: skinless chicken thighs

💰Cheaper: cut-up chicken

Skinless thighs reduce fat while cut-up chicken is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more economical.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine can lower saturated fat, while vegetable oil is cost-effective.

Add dry ingredients including garlic powder, onion powder, adobo, paprika, Chinese spice, complete seasoning, garlic salt, chicken bouillon, and black pepper to the chicken.

Add grated ginger and green seasoning to the chicken and mix well to coat.

Marinate the chicken for about 3 to 4 hours, or at least 30 minutes if short on time.

Prepare the sauce by mixing ketchup, Chinese sauce, sweet soy sauce, and barbecue sauce in a bowl.

Optionally add brown sugar to the sauce for sweetness and mix well.

Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat.

Add the marinated chicken to the pan, ensuring to include any leftover seasoning.

Cover the chicken and allow it to release excess water and dry out for about 10 minutes.

After 5 minutes, flip the chicken to brown both sides.

Once the water has dried out, add 1 cup of water to the pan to cook the chicken until tender, without adding the sauce yet.

Cover the pan and let it cook for about 15 to 20 minutes.

After 30 minutes of cooking and rotating the chicken, add the prepared sauce to the chicken.

Coat the chicken in the sauce and allow it to cook for an additional 10 minutes, flipping as needed to prevent burning.

Taste the sauce and adjust sweetness with brown sugar if desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary