Thanks for sharing these few simple cooked chicken recipes. I should give a try later for make my cooking life easier.
I think the most time consuming or difficult part is the sauce, like cooking the chicken teyriak, we need the sauce teyriak, for baking the chicken, we need 1 or 2 jar of Alfredo sauce. Luckily that, we can get the sauce in the supermarket easily nowadays.
Out of the topic, I forgot to grab a bottle of BBQ sauce in the supermarket that day, if yes, I think I can bake the BBQ chicken for dinner tonight, lol!
And, for those not really take chicken, I use pork for instead for the same recipe, sometimes. But, in fact, the price of chicken is cheaper than pork in my country.
We have a paper wrap chicken here, quite selling well in the restaurant. The chef will dip the chicken in oyster sauce mix for hours, then wrapped with a baking paper, and deep fry for half an hour.
You may give a try on this recipe! Enjoy!

Chicken adobo is one of my favorite chicken recipes.

It is inspired by the Philippine national dish, this Easy Chicken Adobo uses a simple blend of garlic, vinegar, and soy sauce to give chicken a zingy boost. Traditional adobo sauces are commonly enriched with coconut milk, and the dish is frequently made with pork. But for everyday cooking, we like this lighter, simpler version. Serve with rice.

Ingredients

1 tablespoon vegetable oil
6 bone-in, skinless chicken thighs
3 cloves garlic, minced
2/3 cup apple cider vinegar
1/3 cup soy sauce
1 teaspoon whole black peppercorns
1 bay leaf
Preparation

1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.

2. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.

3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.