Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. This classic dish can be made a day ahead and tastes even better the next day!
Life does get in the way sometimes. 🙂 I intended to post this well-clamored for recipe last week but alas my migraine headache for 3 days in a row totally prevented me from doing so. So, I apologize to those who were normally awaiting another recipe last week. Things were certainly beyond my control. I guess, it’s better late than never. Anyway, let me assure you dear readers that this recipe is certainly worth the wait!
As some of you may know, Adobo is the national dish of the Philippines. It is very popular not only because it truly is tasty but because of ease of preparation and the fact that, at least by Filipino practice, it does not require refrigeration. The vinegar acts as a preservative and not just a flavor enhancer. This was important during the olden days when refrigeration was virtually unknown. Hence, the adobo cooking technique which uses vinegar is very popular in our country and is used in many other indigenous dishes.
To make it even easier, I have decided to finally try a slow cooker version for Chicken adobo, after all it already requires some braising time and the crock pot is the perfect vehicle for this dish. Some, like hubby, prefers the classic savory taste of adobo. I, on the other hand, prefer a slightly sweeter version. I have provided an option for either version so you can choose. The oyster sauce is also optional so you can leave it out if you are allergic to it or simply does not fancy it. It’s tasty either way. One thing you shouldn’t forget is the rice which is the perfect side dish for this, naturally. And, I suggest to make this ahead of time (a day before) to allow the chicken to fully absorb the flavors. Enjoy!
Slow Cooker Chicken Adobo
By: Manila Spoon
Chicken slowly braised in vinegar, soy sauce, garlic and bay leaves until fall-off-the-bone tender and DELICIOUS. It tastes even better the next day if there are left-overs!
- 3 pounds Chicken pieces (like thighs and drumsticks)
- 2 Tablespoons Oil
- 1/2 cup white Vinegar (preferably the Cane Vinegar from the Philippines)
- 1/3 cup Soy Sauce
- 1/4 cup Water (omit, if you want a more intense flavor or don’t want it diluted)
- 2 teaspoons Oyster Sauce (optional but adds flavor)
- 1 Whole head Garlic, cloves separated, crushed, left unpeeled or peeled
- 2 teaspoons whole Black Peppercorns (or freshly ground pepper – to taste)
- 3 Bay leaves
- 1 Tablespoon Sugar or to taste (for those who prefer a slightly sweeter Adobo but leave out if doing low-carb)
- Heat the oil in a large frying pan over medium heat. Brown all the chicken pieces in batches. This step is highly suggested but if you are in a hurry, this may be omitted. Alternatively, you can use skinless chicken pieces to avoid the browning process. Mix together in a bowl the vinegar, soy sauce, water and oyster sauce (if using).
- Place the browned chicken pieces in the slow cooker. Pour the vinegar mixture all over the chicken. Evenly distribute the garlic, peppercorns and bay leaves. If you don’t fancy picking out the peppercorns on your plate, feel free to replace with freshly ground pepper but adjust the amount to your taste preference (a teaspoon to begin with). Cook on low for 4-6 hours or until chicken is tender.
- NOTE: If you want a slightly sweeter adobo, add the sugar to the vinegar mixture or towards the end you can also sprinkle the sugar all over and gently stir it in. Serve with freshly cooked rice. Can be made a day or 2 ahead.
Yield: 6 Servings
Prep Time: 00 hrs. 20 mins.
Cook time: 4 hrs. 00 mins.
Total time: 4 hrs. 20 mins.
Tags: Adobo, Chicken, Filipino, Asian, Main Dish