Adobo Chicken #2 (*GOOD*)

By carvalhohm

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 and freshly ground black pepper
• 2 tablespoons chopped fresh parsley or cilantro
• Lime wedges

Details

Servings 4

Preparation

Step 1

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

Arrange chicken in single layer in 9X13X2-inch glass baking dish. Pour marinade over chicken and refrigerate for 2 hours, turning chicken over halfway through.

Place chicken and marinade in large, high-sided skillet or Dutch oven and add chicken broth. Bring liquid to boil over medium-high heat. Reduce heat to simmer and cook for 45 to 50 minutes, turning chicken every 20 minutes, until cooked through and meat thermometer inserted into thickest part of meat registers 165 degrees. Remove chicken from liquid and arrange on serving platter. Discard bay leaves and garlic cloves. Whisk arrowroot and lime juice into liquid and bring mixture to boil. Cook until 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.