Chicken Adobo With a Touch.

Chicken Adobo, which is originated from Spain and the name was given to an indigenous Philippine dish by Spanish colonists.

Ingredients:

• 12 chicken drumsticks or chicken thigh
• 4 garlic cloves, chopped
• 2 dried bay leaves
• 2 cups chicken broth
• 3/4 cup white wine vinegar
• 3/4 cup soy sauce
• 1/4 cup vegetable oil
• 3 tablespoons of arrowroot or cornstarch
• 2 to 3 tablespoons of lime juice from 2 large limes
• 2 tablespoons of chopped flat-leaf parsley or cilantro
• 1/2 cup light brown sugar
• 1 teaspoon crushed red pepper flakes
• lime wedges
• kosher salt and ground black pepper to season

Directions:

1. Season the chicken with salt and pepper. 
2. Combine the chicken garlic, vinegar, soy sauce, sugar, red pepper flakes, and broth until mixed well.
3. Heat up the oil over medium-high heat in a skillet. Put the chicken in the hot pan and cook 5 min to brown on all sides.
4. Add the vinegar, soy sauce mixture and the bay leaves in the pan with browned chicken and bring to a boil. Use a spoon to scrape the fond (brown bits) at the bottom of the pan. 
5. Reduce the heat and simmer for 30 min. Turn the chicken half through.
6. Transfer the chicken to a plate. 
7. Mix the arrowroot (or cornstarch) with lime juice and add that into the pan with the liquid. Bring to a boil. cook 5 - 10 min to thicken the liquid.
8. Season to taste with salt and pepper.
9. Garnish the chicken with chopped parsley or cilantro.
10. Serve the chicken with the sauce on top, or on the side, together with the lime wedges. 

Note:

• Adobo means "marinade" in Spanish. There is also Portuguese version of it and thus is common in South American dishes.