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CHICKEN - BRAISE - Drumstick Chicken Adobo
Nb persons: 4
|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|
|2 cups||low-sodium chicken broth|
|2 tablespoons||fresh lime juice, (from 2 large limes)|
|freshly ground black pepper|
|2 tablespoons||chopped fresh parsley or cilantro|
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.
Recipe uploaded with Shop'NCook for iPhone.