Lime Chicken Adobo Recipe by Robert Gonzal
Cooking Instructions 1 hour 15 min 1 Trim any loose skin and as much fat as you can from the chicken thighs. Otherwise, the sauce will be a pool of grease. 2 Put all the ingredients except for the honey into a baking dish. Cover and let marinate in the fridge for at least 30 minutes. 3 Put a large non-stick pan on medium-high heat. Drain the chicken and put it in the pan skin-side down. Let fry for 5 minutes. Turn the chicken over and let fry 5 minutes on the other side. 4 Add the marinade to the pan along with enough water so the liquid comes about halfway up the chicken. Let simmer for 20 to 25 minutes. Remove the chicken. 5 Stir the honey into the sauce and let reduce until there's only about 1 cup left. Return the chicken to the pan and toss to coat. Plate the chicken. Strain the sauce and serve it on the side with some freshly steamed rice. 1 Trim any loose skin and as much fat as you can from the chicken thighs. Otherwise, the sauce will be a pool of grease. 1 Trim any loose skin and as much fat as you can from the chicken thighs. Otherwise, the sauce will be a pool of grease. 2 Put all the ingredients except for the honey into a baking dish. Cover and let marinate in the fridge for at least 30 minutes. 2 Put all the ingredients except for the honey into a baking dish. Cover and let marinate in the fridge for at least 30 minutes. 3 Put a large non-stick pan on medium-high heat. Drain the chicken and put it in the pan skin-side down. Let fry for 5 minutes. Turn the chicken over and let fry 5 minutes on the other side. 3 Put a large non-stick pan on medium-high heat. Drain the chicken and put it in the pan skin-side down. Let fry for 5 minutes. Turn the chicken over and let fry 5 minutes on the other side. 4 Add the marinade to the pan along with enough water so the liquid comes about halfway up the chicken. Let simmer for 20 to 25 minutes. Remove the chicken. 4 Add the marinade to the pan along with enough water so the liquid comes about halfway up the chicken. Let simmer for 20 to 25 minutes. Remove the chicken. 5 Stir the honey into the sauce and let reduce until there's only about 1 cup left. Return the chicken to the pan and toss to coat. Plate the chicken. Strain the sauce and serve it on the side with some freshly steamed rice. 5 Stir the honey into the sauce and let reduce until there's only about 1 cup left. Return the chicken to the pan and toss to coat. Plate the chicken. Strain the sauce and serve it on the side with some freshly steamed rice. More Recipes Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Buttermilk Biscuits Jen's Pizza Dough Slow Cooker Mozzarella Stuffed Meatballs Loaded Hassleback potatoes 🥔 🥓 🧀 Cauliflower Mac and Cheese Buttermilk Biscuits Jen's Pizza Dough Slow Cooker Mozzarella Stuffed Meatballs Loaded Hassleback potatoes 🥔 🥓 🧀 Cauliflower Mac and Cheese Jalebi Vegetable kabab and boil matar Chawel salad raita😋 Brad's Butternut, English Pea and Prawn Risotto White Bean Chicken Chili Hara lehsun Egusi soup with spinach and tuwo shikafa Mixed fruit with yoghurt Potatoe bread Russian salad Creamy Creamy Cheese Dip Jalebi Vegetable kabab and boil matar Chawel salad raita😋 Brad's Butternut, English Pea and Prawn Risotto White Bean Chicken Chili Hara lehsun Egusi soup with spinach and tuwo shikafa Mixed fruit with yoghurt Potatoe bread Russian salad Creamy Creamy Cheese Dip