This is a recipe I've had 'pinned' for a while. While I had not heard of it before the ingredients looked good.I made it today with boneless chicken thighs and it was worth making again. It cooked really fast though. I think I'll do it with chicken with the bone in next time.
I reduced the sauce down in the slow cooker (using the browning setting) and it made a really intensely flavoured sauce...best used sparingly but well worth using.
It had quite a bite from the cayenne pepper. To cater for the little person, I just left the sauce off.
Slow Cooker Chicken Adobo
Yields 4-6 servings
- 1 teaspoon olive oil
- 2 shallots, minced
- 6 cloves garlic, minced
- 3 tablespoons brown sugar
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- 1/2 cup chicken stock
- 1/3 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 pounds chicken thighs, fat trimmed
- Brown rice, for serving
Mix ingredients, add chicken and coat well.
Cook on low for 6 hours.
Remove chicken and put in dish to grill in oven.
Strain remaining liquid, then simmer 8-10 minutes to reduce by half.
Baste chicken with liquid then grilling for about 2 minutes on each side.
Serve with rice.
