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Chicken Adobo




Source of Recipe


Blackfeather's Uncle


Recipe Introduction


Blackfeather's uncle told me how he makes his Chicken adobo.


List of Ingredients




8 bone-in chicken thighs or legs (3 1/2 - 4 lb)
1 teaspoon salt
1/4 cup unseasoned rice vinegar
3 Tablespoons Soy Sauce
10-12 garlic cloves, peeled (about 1 whole head
1 Tablespoon whole black peppercorns
2 bay leaves

Cooked white rice, if desired

Recipe



Spray 4- to 5-quart slow cooker with cooking spray.

Heat nonstick 10-inch skillet over medium-high heat; season chicken thighs with salt.

Add half of the chicken thighs in single layer to skillet, and cook 8 to 10 minutes or until brown on both sides; transfer to slow cooker. Repeat with remaining chicken thighs.


Add vinegar, soy sauce, garlic, peppercorns and bay leaves to slow cooker.

Cover and cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Before serving, remove chicken to serving platter; pour liquid from slow cooker through strainer, discarding peppercorns and bay leaves.

Serve chicken and garlic with cooked white rice and some of the strained sauce.
























































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