Chicken Adobo


1/2 cup citrus champagne vinegar

1/2 cup red wine vinegar

1 cup soy sauce

1/2 cup light brown sugar

4 cloves garlic, crushed

1/4 teaspoon red pepper flakes

2 dried bay leaves

12 chicken drumsticks

2 cups chicken broth

3 tablespoons cornstarch

1/4 cup cold water

2 tablespoons lemon or lime juice

1 teaspoon sea salt

1/2 teaspoon black pepper

1 tablespoon dried parsley


Combine the vinegars, soy sauce, brown sugar, garlic, red pepper and bay leaves in a medium bowl to create the marinade -- whisk together until the sugar has dissolved.

Place the chicken in one layer in a 9x11" baking dish, and pour the marinade on top. Cover tightly and put it in the fridge for 2 hours, turning the chicken once after an hour's gone by.

Add the chicken and marinade to a large Dutch oven or deep, heavy bottom pan. Set over medium-high heat and bring to a boil. Cover, reduce heat and continue to simmer for 30 minutes. Flip the chicken around, re-cover and continue cooking for 20 more minutes. Remove the chicken to a platter to rest.

Pull the bay leaves and garlic out of the liquid. Turn the heat back up to medium-high, add the chicken broth, lemon or lime juice, sea salt and black pepper. In a small bowl, whisk the cornstarch with the 1/4 cup of cold water until smooth, and then pour it into the the large pot. Stir to combine everything, and continue cooking and stirring until the mixture thickens, about 3 to 5 minutes.

Pour half the liquid over the chicken & sprinkle with parsley. Serve the other half of the liquid as a gravy with a steaming side of hot rice.

Serves 4-6.
(a)Musing Foodie - September 2011 -