Chicken Adobo

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  • Total: 2 hr 57 min
  • Prep: 5 min
  • Inactive: 2 hr
  • Cook: 52 min
  • Yield: 4 servings
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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


  1. 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.
  2. 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.
  3. 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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