Monday, October 17, 2011

White Girl Chicken Adobo (crock pot)

My Filipino husband is not crazy about this recipe because it isn't like "what mom used to make" but it's good enough for me and will be good enough for you and your non native taste buds.

In authentic adobo the amount of vinegar involved would make your eyes water and your kitchen smell awful. The vinegar literally pickles the chicken, which would enable the food to be kept for days without refrigeration.

3lbs of chicken pieces
1/2 cup soy sauce (make sure it's GF if you need it to be!!)
3/4 cup Apple Cider Vinegar
1 entire bulb of garlic, crushed
2 tablespoons fresh ginger, grated (or 2 teaspoons powdered ginger)
1/2 teaspoon pepper
2 bay leaves
3 potatoes, quartered

2 cups cooked white rice, served hot

Preheat slow cooker to high heat.

Wash and dry chicken pieces and then place in the slow cooker.

In a small bowl, whisk together soy sauce, vinegar, ginger, pepper, and crushed garlic. Pour over the chicken pieces and place the bay leaves in the pot. Place the potatoes on top of the chicken. DO NOT STIR ingredients!

Place lid on cooker and leave it alone. Every time you open the lid you ad an hour of cook time! After the first hour turn the heat down to low if you are home. Otherwise don't worry about it.

Cook for 6-7 hours and serve over hot rice.

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