Post by Loupy on Jun 11, 2013 13:16:30 GMT -7
Chicken Adobo
Recipe courtesy Giada De Laurentiis @ www.foodnetwork.com/
Total Time: 2 hr 57 min
Prep: 5 min
Inactive: 2 hr 0 min
Cook: 52 min
Yield: 4 servings
Ingredients:
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
Directions
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.
© 2013 Television Food Network G.P. All rights reserved.
Recipe courtesy Giada De Laurentiis @ www.foodnetwork.com/
Total Time: 2 hr 57 min
Prep: 5 min
Inactive: 2 hr 0 min
Cook: 52 min
Yield: 4 servings
Ingredients:
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
Directions
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.
© 2013 Television Food Network G.P. All rights reserved.