I had a great idea and went with it. If you enjoy Chicken Pho then you most likely will enjoy this recipe. I thought I could make something that taste like Pho Ga as a one pot dish and I FORKING DID! I do note that this recipe make around four bowls that contain about four ounces of chicken meat each with about 6 ounces of tender flavorful leftover chicken that you can use for maybe two lunches. This comes out soupy but it has more vegetables to it than soup. This is not PHO but it is Pho Flavored. I didn’t add rice noodles to the dish and instead added thinly cut onions and cabbage and on my second serving added some spiral cut zucchini that I liked very much. It came out delicious and it only took 2 1/2 hours in the oven. Again if you consider 4 oz of dark chicken a dinner then you will get 4 dinners and two lunches of leftover chicken. Or you can serve this over some rice noodles or rice and stretch this to be 6 meals. I do also note that the chicken skin will not be edible but it is what gives amazing flavor to this dish.

Ingredients for almost 6 meals

1 large sweet onion – sliced very thin

1/2 smaller cabbage head – core removed – sliced thin

1 carrot – peeled- shredded (long shreds if you can)

13 garlic cloves – fine chopped

1 teaspoon ground cardamon

1 teaspoon ground coriander

1 teaspoon ground ginger

1/4 teaspoon ground star anise

1/4 teaspoon ground cinnamon

1/2 teaspoon ground white pepper

1 Tablespoon dark brown sugar

1 cup water

4 1/2 lbs chicken thighs (with bone and skin)

1/2 teaspoon ground black pepper

1 Tablespoon kosher salt

1 Tablespoon granulated garlic

Directions

Set oven to 350 degrees F.

In a large baking pan or 1/2 buffet pan add the onions, cabbage, carrot, garlic cloves, cardamon, coriander, ginger, star anise, cinnamon, white pepper, sugar, water and place the chicken thighs skin up in a single layer. On top of the chicken thighs sprinkle them as even as you can with the kosher salt, black pepper and granulated garlic. Cover tightly with foil and place on a ,middle rack in the pre-heated oven. Mine were perfect for me at 2 1/2 hours but your oven, pan and doneness of the chicken might differ. To be considered safe to eat the chicken must reach at least 165 degrees F. I don’t like the dark meat until it’s very soft and comes off the bone easily. I strongly prefer the chicken to reach 180 or even slightly more. It always is delicious, tender and flavorful. It always comes out so good that it even re-heats amazing.

You are going to have to let the chicken cool down for30-60 minutes to clean off the bone and skin…If you are eating now then you might want to use a paper towel and blot the fat off that is on the top.

You can serve now. But I think that this dish is better for the next day. Let it cool to room temperature and refrigerate over night so you can easily scrape off the fat at the top of container.

Serve like Pho with cilantro, mint, lime, jalapeño, hoisin, fish sauce and sriracha. The next day I served it with some spiral cut zucchini that I salted in a colander and left out on the counter at least 30 minutes so the water in the zucchini ran out. The zucchini turns more like noodles that way. The dish was much prettier and maybe even better that way.

This is healthy light delicious and easy to prepare. You will be surprised that it is so darn flavorful.