Filipino Adobo Aromatic Chicken
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.