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CHICKEN - BRAISE - Drumstick Chicken Adobo
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 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 | |
Directions
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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