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CHICKEN - BRAISE - Drumstick Chicken Adobo

CHICKEN - BRAISE - Drumstick Chicken Adobo Categories:
Nb persons: 4
Preparation time:
Total time:

Chicken Adobo Recipe courtesy of Giada De Laurentiis Ingredients Marinade:
    1 cup  white wine vinegar
    1 cup  soy sauce
    1/2 cup  light brown sugar
    4 cloves  garlic, crushed
    3/4 teaspoon  crushed red pepper flakes
    2  dried bay leaves
    12  chicken drumsticks
    2 cups  low-sodium chicken broth
    3 tablespoons  arrowroot
    2 tablespoons  fresh lime juice, (from 2 large limes)
      Kosher salt
      freshly ground black pepper
    2 tablespoons  chopped fresh parsley or cilantro
      Lime wedges


For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.

Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.

Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.

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