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.