Ingredients 8 bacon strips, chopped3 pounds boneless skinless chicken thighs1 large onion, chopped4 garlic cloves, minced2 medium limes1/4 cup dry sherry3 tablespoons soy sauce3 tablespoons molasses2 tablespoons minced fresh gingerroot3 bay leaves1 teaspoon pepper1/2 teaspoon chili garlic sauce Minced fresh cilantro and toasted sesame seedsHot cooked riceLime wedges, optional View Recipe Directions In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker.Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes.Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 170°, 3-4 hours.Remove chicken; keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges. Nutrition Facts 6 ounces cooked chicken with 1/4 cup sauce: 474 calories, 23g fat (7g saturated fat), 164mg cholesterol, 865mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 47g protein. Originally published as FILIPINO ADOBO AROMATIC CHICKEN in Taste of Home September/October 2018 RECOMMENDED VIDEO Follow along as we show you how to make these fantastic recipes from our archive.
Last year a friend who is originally from the Philippines kindly brought me ‘The Filipino Cookbook‘. The adobochicken got the seal of approval from my friend, as did the bibingka (a kind of rice coconut cake) which I served for dessert – recipe to follow soon