Slow Cooker Chicken Adobo
Slow cooker chicken adobo: bone-in chicken thighs and drumsticks braised on low in white vinegar, soy sauce, a head of garlic, black peppercorns and bay leaves, served over rice. Serves 6.
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Ingredients
- 3 pounds chicken pieces bone-in thighs and drumsticks; skinless pieces let you skip the browning
- 2 tablespoons cooking oil for browning the chicken
- 1/2 cup white vinegar Philippine cane vinegar is preferred; rice vinegar works in a pinch
- 1/3 cup soy sauce regular table soy sauce
- 1 head garlic cloves separated and crushed, peeled or unpeeled
- 2 teaspoons whole black peppercorns or freshly ground black pepper to taste, starting with 1 teaspoon
- 3 dried bay leaves
- 1 tablespoon sugar optional, for a slightly sweeter adobo
Instructions
- Heat the oil in a large frying pan over medium heat and brown all the chicken pieces in batches. If you are in a hurry, skip this step and put the chicken straight into the slow cooker.
- Stir the vinegar and soy sauce together in a bowl.
- Put the chicken in the slow cooker and pour the vinegar mixture over it. Spread the garlic, peppercorns and bay leaves evenly over the chicken.
- Keep the lid on and cook on low for 5 to 6 hours, until the chicken is tender and a food thermometer reads 165°F in the thickest piece.
- For a slightly sweeter adobo, sprinkle the sugar over the chicken toward the end of cooking and stir it in gently. You can also stir it into the vinegar mixture in step 2.
- Discard the bay leaves and serve the chicken with freshly cooked rice, spooning the sauce over the top.
Notes
Thaw the chicken before it goes into the slow cooker. Leftovers: refrigerate within 2 hours, eat within 3 to 4 days; reheat covered to 165°F, not in the slow cooker.
Nutrition
Serving: 1servingCalories: 389kcalCarbohydrates: 5.7gProtein: 28.6gFat: 27.7gSodium: 910mgFiber: 0.5gSugar: 2.2g