Chicken Shoshi
Chicken legs so flavorful and tender that the meat practically falls off the bone. We call it the “No fail” recipe because it’s so easy to make. This just may be one of your very favorite chicken recipes!
Chicken Shoshi
Chicken legs so flavorful and tender that the meat practically falls off the bone. We call it the “No fail” recipe because it’s so easy to make. This just may be one of your very favorite chicken recipes!
Servings Prep Time
5 10minutes
Cook Time
1.25 hours
Servings Prep Time
5 10minutes
Cook Time
1.25 hours
Ingredients
Instructions
  1. Remove skin from chicken legs and set aside.
  2. Slice onions, set aside.
  3. Heat pan on high heat before adding oil. Reduce heat to medium, add onions and garlic, saute over medium heat 5 minutes or until slightly translucent.
  4. Lay chicken legs on top of onions in a single layer. Pour 1/2 cup boiling water over chicken and simmer 4-5 minutes or until meat begins to turn brown. Turn over and continue to simmer until slightly browned.
  5. Add an additional 1/4 cup boiling water. Sprinkle chicken with salt and pepper. Add chicken bouillon paste and stir into chicken and onions until combined.
  6. Add enough boiling water to almost cover chicken legs. Cover and simmer for 15 minutes.
  7. Remove cover, stir chicken and onions to prevent from sticking to bottom of pan. Cover and continue to cook for 1 hour and 15 minutes, stirring occassionally to prevent sticking. Add boiling water as needed every 20 minutes until chicken is done, making sure the liquid does not evaporate while cooking.
  8. Transfer chicken to a serving plate. Pour onions and juice over chicken and serve hot.
Recipe Notes

The onions on the bottom of the pan help to prevent chicken from burning. Feel free to add more onions if desired.

Be sure to stir and turn chicken occassionally as it cooks to prevent chicken from burning.

Recipe by Vivi Mizrahi for www.culinarybutterfly.com