Braising on a Weber 22" - Adobo chicken

is your dutch oven plain cast iron? i'd just use that on the grill over a nice layer of coals

got a goodwill store close by? you can find great deals on cast iron cookware usually.

Just use a regular pot.

Build a medium fire in a small pile toward one end of the kettle. and then adjust the placement of your pot on the cooking grate over/around the fire. You will find that you will have to start on the top of the fire to get the onions and garlic caramelized and then add the chicken to get a decent sear on it. Then add the soy/vinegar liquids and bring it to a light boil, sliding the pot away/towards the fire till you get the nice slow boil you get when you are cooking on a stove.

I wouldn't bother putting the lid on the kettle.

Edit: i saw you said you wanted to use a aluminum pan. You won't get a good sweat on the onions and garlic or sear on the chicken in the aluminium pan. If you have a stainless steal pot you can use that, you will probably just have to clean the soot off of it afterwards. heck you can use any pot really. I am 100% filipino and grew up on Adobo. We never used a dutch oven to cook it. Was always made in regular ole cooking pots.

Without the brown sugar and peppers, you have what is called Filipino Chicken which is really good. I think the addition of the sugar and peppers would be super.

Springram said:

Without the brown sugar and peppers, you have what is called Filipino Chicken which is really good. I think the addition of the sugar and peppers would be super.

Click to expand...

Without the brown sugar and chile peppers it is Filipino Chicken Adobo. We also don't marinade the chicken.