Slow Cooker Filipino Chicken Adobo Food

SLOW COOKER CHICKEN ADOBO RECIPE

Steps:

• Set a large skillet over medium-high heat. When the pan is hot add enough of the oil to coat the bottom of the pan. Brown the chicken on both sides. Add the chicken to the slow cooker.
• In a medium sized bowl whisk together the soy sauce, vinegar, chicken broth and onion. Pour this mixture over the chicken. Or you can add everything to the slow cooker without dirtying a bowl, this works fine too.
• Add the garlic cloves, ginger slices, bay leaves and peppercorns on top of the chicken.
• Cover and cook on LOW for 6-7 hours or HIGH 4 hours for without opening the lid during the cooking time.
• Remove bay leaves, and garlic cloves if desired.
• Serve chicken drizzled with plenty of the sauce out of the slow cooker and enjoy! Top with sliced green onion for flavor and texture.

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

Steps:

• Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
• Stove top instructions.
• Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow everything sit at room temperature for at least 15 minutes.
• Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
• Remove lid and cook 10 minutes more.
• Serve with rice.
• Slow Cooker instructions.
• Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow meat to sit at room temperature for at least 15 minutes.
• Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
• Serve with rice.
• (Freezer instructions courtesy of Erindipity).
• To freeze: Combine all ingredients in a ziptop bag. Freeze.
• To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

SLOW COOKER ADOBO CHICKEN

Steps:

• Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

FILIPINO CHICKEN ADOBO

Steps:

• Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
• Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.

FILIPINO-STYLE ONE POT CHICKEN ADOBO RECIPE BY TASTY

Steps:

• Combine the chicken with the other ingredients.
• Marinate for 2-10 hours.
• Fry all sides of the chicken drumsticks in a frying pan over a medium heat until the skin turns golden brown.
• Pour the marinade in the pan, put the lid on and simmer for 20 minutes.
• Turn the chicken and simmer with the lid off for another 20 minutes.
• Serve.
• Enjoy!

SLOW COOKER ADOBO CHICKEN WITH BOK CHOY

Steps:

• Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
• Cover and cook on Low for 8 hours.
• Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.

SLOW COOKER FILIPINO CHICKEN ADOBO

Steps:

• Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
• Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

SLOW COOKER FILIPINO-STYLE CHICKEN ADOBO

Steps:

• In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
• Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
• Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.

MOM'S FILIPINO CHICKEN ADOBO

Steps:

• Place the liquid ingredients in a pot, starting with about half the amount of sugar. Taste and adjust the seasonings, the vinegar flavor will lessen during cooking, but if it is too sweet or too tart it's easier to adjust the sugar now than trying to adjust the other flavors at the end of the cooking to your preference.
• Add the cinnamon stick, peppercorns, garlic, bay leaves and chicken. If you don't want the seasonings in the final dish you can wrap them up in cheesecloth, but usually they're all left loose. Pack the chicken fairly tightly in the pot and if the chicken is not covered in liquid add water, often I add about 2 cups of water. The water can also help make the flavor less intense if the vinegar is too strong.
• Simmer on medium low for about 1 hour, or until the chicken is cooked through. I often leave it until the chicken is pretty much falling off the bones. Add water if you would like to thin out the sauce during cooking. This can also be done in a slow cooker that you start in the morning and leave on low for 6 hours. The meat will fall off the bone, but that just makes it easier to get at it all!
• Serve over rice with the sauce. One other addition I have made, though not traditional I believe is red pepper flakes (about 1 tsp) to the seasonings.

CLASSIC FILIPINO CHICKEN ADOBO

Steps:

• Combine all ingredients in a deep glass or stainless steel sauce pan.
• Bring to a boil over medium heat, then reduce heat to medium low.
• Cover and simmer for about 30 minutes or until the meat is very tender.
• Gently turn the meat occasionally during the course of cooking.
• Remove the meat from the sauce and pan-fry in a little oil until browned on all sides.
• Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.
• While the recipe says to saute the meat after it's cooked, I usually brown the meat before adding the remainder of the incredients. I have no idea what difference this makes, if any.
• I adapted this from a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega.

SLOW COOKER CHICKEN ADOBO

Steps:

• Place the onions, garlic, ginger, and bay leaf in an even layer in the slow cooker.
• Remove and discard the skin from the chicken.
• Arrange the chicken in an even layer on top of the onion mixture.
• Whisk the soy sauce, vinegar, sugar and pepper together in a medium bowl.
• Pour over the chicken.
• Cover and cook until the chicken is cooked through and falling off the bone, about 4-5 hours on low.
• Remove and discard the ginger pieces and bay leaf.

FILIPINO ADOBO AROMATIC CHICKEN

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Brown chicken in bacon drippings in batches. Transfer chicken to a 4- or 5-qt. slow cooker., Add onion to the same pan; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Finely grate enough zest from limes to measure 2 teaspoons. Cut limes crosswise in half; squeeze juice from limes. , Add the lime juice and zest, sherry, soy sauce, molasses, ginger, bay leaves, pepper and chili sauce to pan; cook and stir to loosen browned bits. Pour over chicken. Cook, covered, on high until a thermometer reads 170°, 3-4 hours. , Remove chicken; shred meat with 2 forks, keep warm. If desired, slightly thicken juices by cooking in a saucepan over medium-high heat about 20 minutes. Remove bay leaves. Stir in bacon. Pour over chicken; sprinkle with cilantro and sesame seeds. Serve with rice and, if desired, lime wedges.