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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, Texas
  • Total Time
    Prep: 30 min. Cook: 3 hours 20 min.
  • Makes
    6 servings


  • 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


  • 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.
  • 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.
  • 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.
  • Remove chicken; shred meat with two forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high 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.
Nutrition Facts
6 ounces cooked chicken with 1/4 cup sauce: 474 calories, 23g fat (7g saturated fat), 164mg cholesterol, 865mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 47g protein.

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  • Mary
    Feb 2, 2021

    Dear are thinking of the Jamaican spice called Adoba I do believe. Because An Adobo in cooking means a sauce or a marinade.This is definately a Filipino Adobo!

  • Anna
    Aug 19, 2020

    While the flavors of the dish seem quite interesting and work together well, none of the ingredients resemble Adobo, not even the flavor profile. The only thing it got right was the garlic (and there's so little of it) and the soy sauce. There's no ginger flavor in Adobo, no cilantro, no sesame seeds. It sounds yummy, and great that it won a prize, but might be good to call it something else.

  • Charlene
    May 24, 2020

    This dish was so full of flavor and just the right amount of heat. If you enjoy cooking you’ll find this an easy recipe to put together; not at all difficult. And the smell when you enter your home and the crockpot is doing the work will make your mouth water. Enjoy!

  • Marc
    Oct 30, 2019

    I made this last weekend. DELICIOUS. Sure, not the simplest adobo, but not that difficult. Very good and different from the others I have made. Will definitely make again.

  • DLCGram
    May 23, 2019

    This recipe makes a simple, delicious dish 10x more difficult than it needs to be. I’ve made chicken adobo for nearly 50 years, spent time in the Philippines, and shared many a meal with Filipino friends. I don’t know one single person who makes their adobo like this.

  • kathischroeder
    Mar 20, 2019

    This is so delicious. A requested dish in my house.

  • Dollyt
    Nov 24, 2018

    I am Filipino and never make Chicken Adobo like this!

  • jstowellsupermom
    Oct 30, 2018

    This was a good dish but next time I would cut back on the soy sauce or use lower sodium. Between that and the bacon it was a bit too salty for our tastes! Easy fix though!