SLOW COOKER FILIPINO CHICKEN ADOBO
This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.
Provided by michellekay
Categories World Cuisine Recipes Asian Filipino
Time 5h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
- Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 580.6 calories, Carbohydrate 3 g, Cholesterol 212.2 mg, Fat 35.4 g, Fiber 0.4 g, Protein 58.5 g, SaturatedFat 9.9 g, Sodium 1094.5 mg, Sugar 0.3 g
SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO
Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting the slow cooker do the work for you!
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
- Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
- Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.
FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION
For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.
Provided by Acerast
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
- Stove top instructions.
- Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow everything sit at room temperature for at least 15 minutes.
- Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
- Remove lid and cook 10 minutes more.
- Serve with rice.
- Slow Cooker instructions.
- Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow meat to sit at room temperature for at least 15 minutes.
- Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
- Serve with rice.
- (Freezer instructions courtesy of Erindipity).
- To freeze: Combine all ingredients in a ziptop bag. Freeze.
- To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
CROCK POT ADOBO CHICKEN
Don't be put off by the ingredients, and use exactly what it calls for. The flavor of this is amazing! For those of you that like dark meat, this recipe is really tailor made for it. I like it best when using only thighs and legs.
Provided by Southern Sugar Dump
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove skin from chicken and sear all sides quickly on high in a pan of oil.
- Place chicken in crock pot, then onions, then rest of ingredients.
- Cook on low 6-8 hours.
- Serve over rice. Don't forget to pour the liquid over rice as well. Remove bay leaves before serving.
Nutrition Facts : Calories 354.5, Fat 23.5, SaturatedFat 6.7, Cholesterol 106.9, Sodium 1566.5, Carbohydrate 4.6, Fiber 0.6, Sugar 1.4, Protein 28.9
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