A robust recipe from Giada De Laurentiis is this Chicken Adobo, made with chicken drumsticks, white wine vinegar, soy sauce, brown sugar, and garlic.

To make Chicken Adobo, marinate the chicken in a blend of vinegar, soy sauce, sugar, and spices, then simmer it slowly for about 45 minutes until perfectly tender.

Chicken Adobo is so good, it’s almost ridiculous! Seriously, if you haven’t tried this, you’re missing out. Drop a comment below if you give it a whirl, and let’s chat about how awesome it is!

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Can I Use Other Parts of Chicken for Giada Chicken Adobo?

Absolutely! While drumsticks are classic, don’t hesitate to use thighs or breasts if that’s what you’ve got in the fridge. Just keep an eye on the cooking time; breasts cook quicker than thighs!

Giada De Laurentiis Chicken Adobo Ingredients

• 1 cup of white wine vinegar
• 1 cup of soy sauce
• 1/2 cup of light brown sugar
• 4 cloves of garlic, crushed
• 3/4 teaspoon of crushed red pepper flakes
• 2 dried bay leaves
• 12 chicken drumsticks
• 2 cups of low-sodium chicken broth
• 3 tablespoons of arrowroot
• 2 tablespoons of fresh lime juice (from 2 large limes)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons of chopped fresh parsley or cilantro (optional)
• Lime wedges for garnish

How To Make Giada De Laurentiis Chicken Adobo

1. Marinate the Chicken: In a medium bowl, whisk together the white wine vinegar, soy sauce, brown sugar, crushed garlic, red pepper flakes, and bay leaves until the sugar dissolves.
2. Prepare the Chicken: Lay the chicken drumsticks in a single layer in a 9-by-13-inch baking dish. Drench them with the marinade, then chill in the fridge for 2 hours, flipping them once at the halfway mark to ensure even soaking.
3. Cook the Chicken: Transfer the chicken and all the marinade into a large, deep skillet or Dutch oven. Pour in the chicken broth. Over medium-high heat, bring it to a boil, then drop to a simmer.
4. Simmer Away: Let it simmer for about 45 to 50 minutes. Flip the chicken every 20 minutes. It’s done when a meat thermometer reads 165°F at the thickest part of a drumstick.
5. Final Touches: Lift the chicken onto a platter. Fish out and discard the bay leaves and garlic. Mix the arrowroot with lime juice and stir it into the cooking liquid. Bring this to a boil until it thickens slightly, which should take around 2 minutes.
6. Season and Serve: Taste and tweak the seasoning with salt and pepper. Pour the thickened sauce over the chicken or set it aside for dipping. Sprinkle with parsley or cilantro if you like, and add a few lime wedges for a zesty touch.

Recipe Tips

• Marinating Magic: To lock in those juicy flavors, marinate the chicken overnight. Your taste buds will thank you when that rich, deep flavor really sinks into every bite.
• Garlic Game Strong: Double the amount of garlic if you’re a true garlic lover like me; it turns the flavor up to eleven and makes your kitchen smell like heaven.
• Sauce It Up: Don’t let that delicious marinade go to waste. Thicken it with a bit more arrowroot for a richer sauce that clings to the chicken like a dream.
• Low and Slow: If you have time, cook the chicken on low heat for a longer period. It’s like giving your chicken a slow spa day, resulting in super tender meat.

Recipe Variations

• Go Tropical: Swap out the lime juice for pineapple juice for a tropical twist that adds a hint of sweetness and tartness, making the chicken sing a sweet and sour melody.
• Veggie Delight: Throw in some bell peppers and onions during the last 10 minutes of cooking; they add a crunch and soak up the adobo sauce beautifully.
• Heat Things Up: If you’re feeling daring, add a chopped jalapeño or two to the marinade. It’s like a fiesta in your mouth with every spicy bite.
• Sweeten the Deal: Introduce a tablespoon of honey to the marinade to balance the tanginess with a subtle sweetness. It’s like your chicken just got a sweet little kiss!

What To Serve With Chicken Adobo

Serve your Chicken Adobo with steamed jasmine rice, garlic green beans, pickled vegetables, a tangy cucumber salad, and mashed sweet potatoes.

You can also pair it with creamy coconut spinach or chilled soba noodles to add unique flavors.

How To Store Leftover Chicken Adobo

In The Fridge:

Store leftover Chicken Adobo in an airtight container to keep it fresh. Ensure the chicken is cool before sealing it away. This method will keep the chicken delicious for up to four days.

In The Freezer:

Chicken Adobo can be stored in the freezer for long-term preservation. Place it in a freezer-safe container or bag, and it will remain good for up to 3 months. Be sure to label the container with the date.

How To Reheat Leftover Chicken Adobo

Reheat your leftover Chicken Adobo by placing it in a saucepan over medium heat. Allow the sauce to simmer until the chicken is heated through, which typically takes about 10 minutes.

Alternatively, you can microwave it on high for two to three minutes.

Check out More Slow Cooker Recipes:

• Giada De Laurentiis Beef Bourguignon
• Giada De Laurentiis Beef Stroganoff
• Giada Cabbage Rolls