Last Updated on October 13, 2013 by Liza Hawkins
I’m a foodie geek, so I feel no shame in saying that I watched this episode of Giada at Home
not once, but twice over a week’s time. Maybe it was because her Chicken Adobo looked fall-off-the-bone good. Or maybe it was because a huge package of drumsticks kept staring at me whenever I opened the fridge (got them on sale for $3.74 a week ago Tuesday).
At any rate, after watching the episode drooling twice, regardless of whether I had all the ingredients, I decided to make my version of Giada De Laurentiis’ version of Chicken Adobo.
[Print this recipe]
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 9×11″ 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 and sprinkle with parsley. Reserve the other half of the liquid to use as a gravy with a steaming side of hot rice.