Zesty, tangy, and utterly delicious, this Filipino Chicken Adobo is your ticket to a hassle-free dinner that packs a punch. Let your slow cooker do the heavy lifting while you kick back and relax.
Why This Recipe Works
- The slow cooker melds the flavors together beautifully, creating a dish that’s rich and complex.
- Using chicken thighs ensures the meat stays juicy and tender, even after hours of cooking.
- The combination of soy sauce, vinegar, and garlic gives this dish its signature tangy and savory profile that’s irresistible.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1 cup water
- 1 head garlic, minced
- 1 tsp whole black peppercorns
- 3 bay leaves
Equipment Needed
- Slow cooker
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prep Your Chicken
Start by patting your chicken thighs dry with paper towels. This helps the skin get nice and crispy later on. No one likes soggy skin, right? Then, place them in the slow cooker.
Step 2: Mix Your Sauce
In a bowl, whisk together the soy sauce, vinegar, water, minced garlic, peppercorns, and bay leaves. Pour this over the chicken in the slow cooker, making sure each piece gets some love.
Step 3: Cook Low and Slow
Set your slow cooker to low and let it work its magic for 6 hours. The chicken will become fork-tender, and the flavors will deepen into something truly special.
Step 4: Crisp Up the Chicken
For those who crave a bit of texture, transfer the chicken to a baking sheet and broil for 3-5 minutes until the skin is crispy and golden. Keep an eye on it to prevent burning.
Step 5: Reduce the Sauce
Pour the cooking liquid into a saucepan and simmer over medium heat until it reduces by half, about 10 minutes. This concentrated sauce is the perfect drizzle for your chicken.
Tips and Tricks
For an even richer flavor, marinate the chicken in the sauce overnight before cooking. If you’re short on time, you can cook the chicken on high for 3 hours, but low and slow is the way to go for the best texture. Don’t skip the broiling step if you’re a fan of crispy skin—it makes all the difference.
Recipe Variations
- Swap the chicken for pork shoulder for a different take on the classic.
- Add a tablespoon of brown sugar to the sauce for a touch of sweetness.
- Throw in some sliced onions and bell peppers during the last hour of cooking for added veggies.
Frequently Asked Questions
Can I use boneless chicken thighs?
Absolutely! Boneless thighs will cook faster and are easier to eat, but you might miss out on some of the depth of flavor that bones contribute.
Is there a substitute for white vinegar?
Apple cider vinegar works in a pinch, but it will slightly alter the taste. Stick to white vinegar for authenticity.
Can I freeze leftovers?
Yes, this dish freezes beautifully. Just make sure to store it in an airtight container, and it’ll keep for up to 3 months.
Summary
This Filipino Chicken Adobo is a foolproof, flavor-packed meal that’s perfect for busy weeknights. With minimal prep and maximum taste, it’s sure to become a staple in your recipe rotation.
