Chicken Adobo

Total Time:
2 hr 57 min
5 min
2 hr
52 min

4 servings

  • 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
  • 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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