Rigatoni with Chicken Thighs

Giada creates an authentic and classic dish from the southwest, loaded with flavour and served hot!
Directions for: Giada's Chicken Adobo

Ingredients

1 cup white wine vinegar

1 cup soy sauce

cup light brown sugar

4 cloves garlic, crushed

tsp crushed red pepper flakes

2 dried bay leaves

12 chicken drumsticks

2 cups low-sodium chicken broth

3 Tbsp arrowroot

2 Tbsp fresh lime juice (from 2 large limes)

Kosher salt and freshly ground black pepper

2 Tbsp chopped fresh parsley or cilantro

Lime wedges

Directions

1. In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.

2. 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.

3. 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 165F.

4. 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.

See more: Chicken, Herbs, Main, North American