This easy Filipino-inspired dish comes together in under an hour using simple pantry ingredients like soy sauce, white wine vinegar, garlic, and brown sugar. You get tender braised chicken drumsticks in a rich tangy sauce that is perfect served over white rice any night of the week.

What sets Giada’s version apart is how she finishes the sauce. Instead of serving the braising liquid as is, she whisks in arrowroot and fresh lime juice to thicken it into a glossy coating that clings to every piece of chicken. That citrus hit at the end is a small but smart move that lifts the whole dish.

I found this one in her book Weeknights with Giada on a Tuesday when I had drumsticks sitting in the fridge and zero inspiration. Something about that short ingredient list felt honest. No fancy technique, no hard-to-find ingredients. Just a real weeknight dinner that actually delivers on flavor. I made it that same night and it has been in my regular rotation ever since.

Giada De Laurentiis Chicken Adobo

Recipe by Giada De LaurentiisCourse: DinnerCuisine: FilipinoDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

420

kcal

Tender chicken drumsticks braised in a tangy soy and vinegar sauce with garlic, bay leaves, and a glossy lime-thickened finish. A Filipino-inspired weeknight dinner from Giada De Laurentiis.

Ingredients

• 1/4 cup vegetable oil
  

• 12 chicken drumsticks
  

• Kosher salt and freshly ground black pepper
  

• 2 cups low-sodium chicken broth
  

• 1 cup white wine vinegar
  

• 1 cup low-sodium soy sauce
  

• 1/2 cup light brown sugar
  

• 4 garlic cloves, chopped
  

• 3/4 tsp crushed red pepper flakes
  

• 2 dried bay leaves
  

• 3 tbsp arrowroot
  

• 2 tbsp fresh lime juice
  

• 2 tbsp chopped fresh flat-leaf parsley or cilantro
  

• Lime wedges for serving

Directions

• Heat oil in a 12-inch nonstick high-sided skillet over medium-high heat. Season drumsticks with salt and pepper. Brown on all sides for about 5 minutes.
  
• In a bowl, whisk together chicken broth, vinegar, soy sauce, brown sugar, garlic, red pepper flakes, and bay leaves until sugar dissolves.
  
• Pour liquid into the skillet and bring to a boil. Scrape up browned bits from the bottom. Reduce heat and simmer for 35 minutes, turning chicken occasionally.
  
• Remove chicken and arrange on a platter. Discard bay leaves. Whisk arrowroot and lime juice into the cooking liquid and boil for 5 minutes until thickened.
  
• Pour sauce over chicken. Sprinkle with parsley or cilantro and serve with lime wedges.

FAQ

Can I use chicken thighs instead of drumsticks?

Yes. Bone-in skin-on thighs work great here and stay just as juicy through the long simmer. Boneless thighs will cook faster so check them around the 20 minute mark.

Is this dish supposed to taste very salty?

The soy sauce does make the sauce bold but the brown sugar and vinegar balance it out. If it feels too strong for you use low-sodium soy sauce and taste before adding any extra salt.

What can I use instead of arrowroot?

Cornstarch is the easiest swap at the same amount. Some people skip the thickener entirely and just reduce the sauce longer but arrowroot gives you that clean glossy finish Giada goes for.

Can I marinate the chicken overnight before cooking?

You can but it is not required in the original recipe. A few people who tried it said the vinegar made the meat a little soft after a long marinade so if you do it keep it under 4 hours.

Why did my sauce not thicken properly?

This usually happens when the arrowroot is added to cold liquid. Make sure the cooking liquid is hot and at a steady boil before whisking it in and give it the full 5 minutes to set.

What should I serve with Giada’s Chicken Adobo?

Fluffy rice is the classic choice because it soaks up all that tangy sauce perfectly. Try Giada’s Make It at Home Fried Rice or her Green Fried Rice for something more flavorful. If you want a lighter side, her Italian Carrot Salad or Tomato Avocado and Escarole Salad balance the richness of the dish nicely.