This is a Filipino dish that is very popular in the Philippines. When doing a recipe search I was amazed at how basic the recipe was and most were basically the same with a few tweaks here and there. Of course being me I had to add a few of my own so here is my take on Adobo Chicken.
Kimi's Adobo Chicken
1 (about 3 #) chicken or dark meat to equivalent
in crock pot add
1/2 c soy sauce
1/2 c white vinegar
1/2 c water
1/4 c apple cider vinegar
1/4 c sugar
2 to 3 dashes of hot sauce
2 med sized bay leaves
8 large cloves garlic sliced thin
2" section of fresh ginger root sliced thin and then slivered
2 t pepper corns
1 medium onion sliced thin
3 to 5 drops liquid smoke
Heat in crock on high for an hour to blend flavors
Add chicken that has been cut into pieces and mix well to coat with sauce. Place crock on low and let cook for 5 hours or more. Slow cooking is key here. (for even more flavor you can marinade in the sauce over night and then put all into crock to cook on low in the morning). Chicken should be fall off the bones tender. Serve this with rice. I like it with lightly stir fried vegetables or broccoli. You will find this a very easy and addicting dish to impress your family with.
Kimi
This is a day that the Lord has made, let us rejoice and be glad in it!
This is the base recipe I used to adapt mine from, it is simpler and yet wonderful.
- 1 (3 pound) whole chicken, cut into 8 pieces
- 1/2 cup soy sauce
- 3/4 cup distilled white vinegar
- 1 bulb garlic, peeled and crushed
- 2 tablespoons thinly sliced fresh ginger root
- 2 bay leaves
- 1/2 tablespoon black peppercorns
