Tuesday, October 9, 2012

Crockpot Chicken Adobo

There is something about fall that makes me want to cook everything in the Crockpot. I think, that to me, fall smells like leaves on the ground, dirt in a pumpkin patch and something slow cooking in the kitchen all day. It's all very Marcel Proust. So in keeping with the idea of food smells bringing back happy memories, I decided to try and make my grandma's adobo in the Crockpot.

Why, why did I not try this earlier? So good and so easy. Seriously, if you eat meat, you must try this. It works with both chicken and pork.

Crockpot Chicken Adobo

3 lbs boneless, skinless chicken breasts or thighs
2 Tbs. vegetable oil
1 Tbs. minced garlic
6 Bay leaves
1 tsp. salt
2 tsp. black peppercorns
1 cup apple cider vinegar
1/2 cup soy sauce
10 Tbs. sugar

Cut the chicken into bite sized pieces. Pour enough oil into your slow cooker to coat the bottom, just a couple of tablespoons. You don't want your meat to stick, but you don't want it greasy either. Pour all the other ingredients into the slow cooker and give it a stir. Cook on low for 4-6 hours. Serve over rice with lots of green vegetables on the side.

4 comments:

  1. My mom makes this with a whole chicken but I think I like yours better because it's always a pain picking out the bones at the end.

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  2. looks great! I, too, love the idea of slow cooking when the weather gets cold. Makes the whole house feel warmer.

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  3. I followed your recipe mostly. I mixed apple cider vinegar and rice vinegar cuz that's what I had on hand. Also, I try to reduce sugar in most of my recipes (plus mom never made adobo with sugar in it that I can remember). 10 tablespoons of sugar seemed like a lot for me. That's about 8 or 10 grams of sugar per TBS. Yikes! So i did 3 Tbs of Agave nectar and the food tastes great to me. Chicken is so tender.

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    Replies
    1. Glad you liked it. I usually cut back on the sugar too.

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