Chicken adobo hails from the Philippines and though this recipe is made with chicken thighs, traditionally it can also be made with pork or fish. The chicken is braised in a mixture of vinegar and soy sauce that creates a sweet and sour sauce. Rice is a must to accompany this rich dish.
Ingredients
- 2 medium onions, sliced
- 4 garlic cloves, smashed
- ⅓ cup apple cider vinegar
- ⅓ cup soy sauce
- 1 tablespoon brown sugar
- 1 bay leaf
- black pepper
- 8 skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
- 1 teaspoon paprika
- 1 cup long-grain white rice
- 1 large head bok choy, cut into 1-inch strips
- 2 scallions, thinly sliced
Directions
- In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon of pepper. Place the chicken on top and sprinkle with the paprika.
- Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
- Twenty minutes before serving, cook the rice according to the package directions.
- Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.
| Nutrition Facts | |
|---|---|
| Calories 497 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 3g | 15% |
| Cholesterol 99mg | 33% |
| Sodium 1989mg | 86% |
| Total Carbohydrate 60g | 22% |
| Total Sugars 11g | |
| Protein 37g | |
| Calcium 279mg | 21% |
| Iron 5mg | 28% |
The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
