Filipino Adobo Aro­matic Chicken

Taste of Home - - RECIPE INDEX -

This saucy chicken packs a wal­lop of fla­vor—salty, sweet, sour, slightly spicy and even a lit­tle umami. It can be made on the stove, too. Any way I make it, I think it tastes even bet­ter the next day served over warm rice. —Loanne Chiu, Fort Worth, TX

Prep: 30 min.

• Cook: 3 hours 20 min. Makes: 6 serv­ings

8 ba­con strips, chopped

3 lbs. bone­less skin­less chicken

thighs

1 large onion, chopped

4 gar­lic cloves, minced

2 medium limes

1/4 cup dry sherry

3 Tbsp. soy sauce

3 Tbsp. mo­lasses

2 Tbsp. minced fresh gin­ger­root 3 bay leaves

1 tsp. pep­per 1/2 tsp. chili gar­lic sauce

Minced fresh cilantro and toasted se­same seeds

Hot cooked rice Lime wedges, op­tional

1. In a skil­let, cook ba­con over medium heat un­til crisp. Re­move with a slot­ted spoon; drain on pa­per tow­els. Dis­card drip­pings, re­serv­ing 1 Tbsp. in pan. Brown chicken in drip­pings in batches. Trans­fer to a 4- or 5-qt. slow cooker.

2. Add onion to the same pan; cook and stir un­til ten­der, 3-5 min­utes.

Add gar­lic; cook and stir 1 minute longer. Finely grate zest from limes to mea­sure 2 tsp. Cut limes cross­wise in half; squeeze juice from limes. Add 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.

3. Re­move chicken; keep warm. If de­sired, slightly thicken juices by cook­ing in a saucepan over medi­umhigh 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.

6 oz. cooked chicken with 1/4 cup sauce: 474 cal., 23g fat (7g sat. fat), 164mg chol., 865mg sod., 15g carb. (9g sug­ars, 1g fiber), 47g pro.

Filipino Adobo Aro­matic Chicken

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