By Riki Shore
I came across this recipe for Filipino-flavored chicken drumsticks one night back in December, when I had bought a “family pack” of drumsticks from Whole Foods with no plan or idea of how to cook them.
I almost always buy a whole bird so that I get the benefit of the bones and organs to use for stock. But I had been to a friend’s house and she was cooking drumsticks. They looked so cute and cheerful. And easy. Before I knew it, they were in my cart.
Once home, I looked at the drumsticks, perplexed, like I was reading a package in a foreign language. Rob said hopefully, “Drumsticks! What are you going to do with those?”
Oi vay, I thought, this is like when I bought my first rack of pork spare ribs.
So I jumped on the Internet and found this recipe for chicken adobo. It only called for six ingredients (all of which I had on hand) and the cooking time was almost completely unattended. I was sold.
These drumsticks benefit from a nice marinade and a slow braise. They are juicy and tender and super flavorful. They make great leftovers, too, cold or hot.
Serve them with a green salad or creamy slaw, and steamed rice.
2 pounds chicken drumsticks
1/4 cup white vinegar
1/4 cup tamari
2 garlic cloves, smashed
2 bay leaves
1/2 teaspoon peppercorns
1 teaspoon cilantro (optional)
1. Combine all the ingredients in a large Ziploc bag and toss to coat evenly. Marinate in the fridge for 1 – 3 hours.
2. Place all the ingredients in a large pot over medium heat. Cover and bring to boil, then simmer on low for 30 minutes, turning the drumsticks occasionally.
3. Remove the cover and continue cooking and turning for 20 more minutes until the chicken is tender. Garnish with sliced cilantro.