Here’s a recipe for some awesome chicken adobo. It has been a while since I’ve made a slow cooker meal, and this recipe is just perfect for the slow cooker. The sauce is so flavorful and tasty. The chicken meat just falls off the bones and is delicious. Using a mix of coconut milk and chicken broth works very well. I used a light coconut milk since it is less fatty. In the past, I usually use just chicken broth. The coconut milk gave the dish a slightly sweeter flavor.
- About 8 pieces of chicken thighs and legs (about 2 lbs)
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 8 cloves garlic, smashed
- 1 small onion, chopped
- 3 bay leaves
- 1 (14oz) can light coconut milk
- 1/2 cups chicken broth
- salt and ground pepper
- Place the chicken pieces in the slow cooker.
- In a mixing bowl, combine soy sauce, rice vinegar, garlic, onions, bay leaves, and some ground pepper.
- Pour mixture over chicken.
- Add the chicken broth and coconut milk.
- Cook on low for 6 to 8 hours. (The next few steps 6 to 11 are for reducing the sauce.)
- Take out the chicken pieces and put aside.
- Transfer the sauce into a small pot.
- Heat the sauce over stove on medium.
- Let it boil and allow the sauce to reduce by about half.
- If you would like a thicker sauce, you can add some thickening agent, like flour or cornstarch.
- Free feel to season with additional salt and/or pepper if desired.
- Place the chicken on a large dish or plate.
- Pour the sauce over chicken.
- Serve with some white rice.
Look at all the ingredients in the slow cooker (right after step 4) waiting to be slow cooked.
Cover the lid and let the magic happen (for about 8 hours)!
After 8 hours, the chicken looks amazing and smells spectacular!
I reduced the sauce in a small pot. Added a little bit of flour to help thicken the sauce.
Here is a picture of this delicious dish served with some white rice. Happy eating!