Chicken Adobo

I always like to try out new things in the kitchen. I can sit for hours in front of the television watching the Food Network or the Cooking Channel. Unfortunately, most of the ingredients asked for are unheard of out here. Its bad enough I drive 41 miles (one way) to get to the grocery store, but then I cant find the things I need. So, I have to learn to adapt.

I picked this recipe up with Giada De Laurentiis a while back and had to give up on making it her way. So, instead we have the West Texas version of a Philippian dish that really makes your mouth water as its bubbling away!

Looks yummy doesn't it? In the picture I have it being served with my own Confetti Rice. They make a great pairing.

1 cup White Wine Vinegar

1 cup Soy

1/2 cup Brown Sugar

4 cloves Garlic, crushed

2 Bay leaves

2 tsp crushed Red Pepper (more or less depending on taste)

6-12 Chicken Legs

2 cup Chicken Broth (enough to partially cover the chicken in its pot)

3-10 Limes Depends on the size as well as how tangy you want it)

3 tbsp Corn Starch

1 tbsp Water

Parsley or Cilantro, chopped

1) In large bowl whisk together vinegar, soy, sugar, garlic, bay leaves and red pepper. Pour over chicken, cover and place in refrigerator for at least 2 hours to marinate.

2) Pour chicken with its marinade and chicken broth to almost cover the chicken, into dutch oven or large pot and place over medium heat for about 50 minutes (it took almost and hour and half since I live up on a mountain), until meat just begins to fall off bone. Remove chicken to platter. 

3) Raise heat on sauce to medium-high. Squeeze in the juice of limes, tasting as you go, then stir well. 

4) In small bowl combine the corn starch and water, add to sauce and whisk to incorporate. 

5) Continue cooking until sauce thickens, about another 5 minutes. Pour sauce over chicken and garnish with parsley or cilantro.