Chicken Adobo

 

1 cup white wine vinegar

1 cup soy sauce

1/2 cup light brown sugar

4 cloves garlic, chopped

2-inch knob of fresh ginger, peeled and chopped

1 medium red onion, sliced into rings

1 teaspoon crushed red pepper flakes

2 dried bay leaves

4 tablespoons canola or vegetable oil for sauteing the chicken

12 chicken drumsticks or thighs or combination of both

2 cups low-sodium chicken broth

3 tablespoons arrowroot or cornstarch

Lime juice from 2 large limes

Kosher salt and fresh-ground black pepper, to taste

Chopped fresh cilantro

1 bunch scallions, sliced on the bias

Lime wedges, for squeezing

 

For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, onion, ginger, 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 after 1 hour.

Remove the chicken from the marinade. (reserve the marinade) Add the oil to a large, high-sided skillet or Dutch oven over a medium-high heat and sauté the chicken for about 3 minutes per side.

Add the reserved marinade and 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 15 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees.

Remove the chicken from the liquid and arrange on a serving platter. Whisk the arrowroot or cornstarch 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. Sprinkle with chopped cilantro, scallions if using, and garnish with lime wedges, for squeezing.