Happy Friday! The next time you have some chicken thighs or legs and want to do something different with them, go adobo. Have a good weekend!
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.

Leave a Reply

Your email address will not be published. Required fields are marked *