Chicken Adobo

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

Arrange the chicken in a single layer in a 9 x 13 by 2 inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chikcen 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 50 minutes. Remove chicken from liquid.
Discard the bay leaves abd garlic cloves. Whisk the flour and lime juice into the liqid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper. Pour the sauce over the chickken or serve alongside as a dipping sauce. Sprinkle chopped parsley or cilantro, if using, and garnish with lime wedges.