Chicken Adobo

Here it is! One of those recipes from my Food Mast Fast series of cookbooks mentioned here. This recipe is from my Slow Cooker themed book and, as the inaugural recipe from the book, I chose it because it had a little Asian flavor, yummy onions, and minimal prep before placing in the slow cooker.

Chicken Adobo from Williams-Sonoma Food Made Fast Slow Cooker book
4 yellow onions, halved and sliced
4 cloves garlic, crushed
1 bay leaf
1 tsp peppercorns
8 skinless, boneless chicken thighs
1/2 c rice vinegar
1/2 c soy sauce
1 tbsp sugar

Spread half of the sliced onions in the bottom of the slow cooker. Add 2 of the garlic cloves, the bay leaf, and the peppercorns. (Next time we will crush/grind the peppercorns before placing them in the slow cooker. We didn't like the texture they had in the dish.) Arrange the chicken in a single layer on top of the onions. Top with the remaining onions and garlic. Drizzle the vinegar and soy sauce over the ingredients and sprinkle with the sugar.

Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours (we did low). Remove and discard the bay leaf (we forgot to do this and I was the lucky recipient of the leaf, no big deal though).

The cookbook suggests serving the chicken and sauce atop steamed rice but we served with couscous and steamed broccoli.

1 comment:

  1. Will try this. I like easy and love onions, too.