Chicken Adobo
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 526
- Total Fat
- 24
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 50
- Cholesterol
- 239
- Sodium
- 1156
- Total: 2 hr 50 min
- Active: 10 min
Ingredients
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons light brown sugar
1 teaspoon whole black peppercorns
Large pinch crushed red pepper
4 garlic cloves, crushed
2 bay leaves
8 chicken drumsticks (2 1/2 to 2 3/4 pounds total)
1 scallion, thinly sliced
Cooked rice, for serving
Directions
- Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar.
- Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight.
- Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil.
- Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet.
- Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids.
- Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice.