Filipino Adobo Aromatic Chicken

  • 8 bacon strips, chopped
  • 3 pounds boneless skinless chicken thighs
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 medium limes
  • 1/4 cup dry sherry
  • 3 tablespoons soy sauce
  • 3 tablespoons molasses
  • 2 tablespoons minced fresh gingerroot
  • 3 bay leaves
  • 1 teaspoon pepper
  • 1/2 teaspoon chili garlic sauce
  • Minced fresh cilantro and toasted sesame seeds
  • Hot cooked rice
  • Lime wedges, optional
  1. 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.
  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 enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes.
  3. 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.
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