4 servings kosher salt and pepper black freshly ground
0.5 cup brown sugar light
2 tablespoons juice of lime fresh from 2 large limes
4 servings lime wedges
2 cups chicken broth low-sodium
0.8 teaspoon pepper flakes red crushed
1 cup soya sauce
1 cup citrus champagne vinegar
Equipment
bowl
frying pan
whisk
kitchen thermometer
dutch oven
glass baking pan
Directions
For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves.
Whisk until the sugar has dissolved.
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.
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 165 degrees F.
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.
