Mmm, nothing says comfort food quite like slow-cooked Filipino Chicken Adobo. This dish is the perfect combination of savory, tangy, and slightly sweet flavors that are guaranteed to make your taste buds dance with joy. And thanks to these two delicious recipes that we found, making Chicken Adobo has never been easier – or more delicious!
First up is the Easy Slow Cooker Chicken Adobo recipe from Indulgent Eats. This recipe is perfect for those days when you just don’t feel like slaving away in the kitchen, but you still want a delicious home-cooked meal. The best part? It’s all done in one pot, which means less cleanup and more time to relax!
To start, you’ll need the following ingredients:
– 2 lbs bone-in, skin-on chicken thighs
– 1/2 cup soy sauce
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar
– 5 cloves garlic, minced
– 1/2 onion, chopped
– 1 bay leaf
– Salt and pepper, to taste
Directions:
1. In a 6-quart slow cooker, combine the soy sauce, apple cider vinegar, brown sugar, garlic, onion, bay leaf, salt, and pepper. Stir to combine.
2. Add the chicken thighs to the mixture, making sure they are fully coated in the sauce.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, or until the chicken is fully cooked and falling off the bone.
4. Once the chicken is done, remove it from the slow cooker and transfer it to a platter. Remove the bay leaf and skim any excess fat from the sauce.
5. Pour the sauce over the chicken and serve with your favorite side dishes. Enjoy!
Now, if you’re in the mood for something a little different, try this Slow Cooker Chicken Adobo recipe from Manila Spoon. This recipe is a bit more traditional, with the addition of tangy calamansi juice and a bit of sugar to balance out the flavors. Plus, it’s garnished with fresh cilantro and sliced scallions, which add a pop of color and flavor to the dish.
Here’s what you’ll need:
– 2 lbs bone-in, skin-on chicken thighs
– 1/2 cup soy sauce
– 1/4 cup apple cider vinegar
– 1/4 cup calamansi juice (or lime juice)
– 1/4 cup brown sugar
– 1 onion, chopped
– 6 cloves garlic, minced
– 1 tsp black pepper
– 1 bay leaf
– 1 tbsp cooking oil
– Fresh cilantro and sliced scallions, for garnish
Directions:
1. In a large bowl, combine the soy sauce, apple cider vinegar, calamansi juice, brown sugar, garlic, and black pepper. Stir to combine.
2. Add the chicken thighs to the mixture, making sure they are fully coated in the sauce.
3. Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear until browned on both sides.
4. Transfer the chicken to a 6-quart slow cooker. Pour the remaining sauce over the chicken and add the bay leaf.
5. Cover and cook on low for 6-7 hours or high for 3-4 hours, or until the chicken is fully cooked and falling off the bone.
6. Once the chicken is done, remove it from the slow cooker and transfer it to a platter. Remove the bay leaf and skim any excess fat from the sauce.
7. Pour the sauce over the chicken and garnish with fresh cilantro and sliced scallions. Serve with your favorite side dishes and enjoy!
And there you have it – two delicious and easy Slow Cooker Chicken Adobo recipes that will leave you feeling satisfied and craving more. So go ahead, give them a try and let us know what you think!
