Step-by-Step Guide to Make Speedy Lime Chicken Adobo
Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Steps to Prepare Quick Lime Chicken Adobo. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Lime Chicken Adobo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lime Chicken Adobo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lime Chicken Adobo is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lime Chicken Adobo estimated approx 1 hour 15 min.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Lime Chicken Adobo using 8 ingredients and 5 steps. Here is how you can achieve it.
My mother is quite adamant that this recipe isn't adobo. She may be right. My wife liked it, though, so adobo or not, it's staying on the menu.
Ingredients and spices that need to be Take to make Lime Chicken Adobo:
- 1/4 cup fresh lime juice
- 1/4 cup rice wine vinegar
- 1/2 cup soy sauce
- 12 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp whole black peppercorns
- 8 chicken thighs, bone-in and skin-on
- 3 tbsp honey
Instructions to make Lime Chicken Adobo
- Trim any loose skin and as much fat as you can from the chicken thighs. Otherwise, the sauce will be a pool of grease.
- Put all the ingredients except for the honey into a baking dish. Cover and let marinate in the fridge for at least 30 minutes.
- 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.
- 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.
- 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.
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