Chicken Adobo
Source of Recipe
Blackfeather's Uncle
Recipe Introduction
Blackfeather's uncle told me how he makes his Chicken adobo.
List of Ingredients
8 bone-in chicken thighs or legs (3 1/2 - 4 lb)
1 teaspoon salt
1/4 cup unseasoned rice vinegar
3 Tablespoons Soy Sauce
10-12 garlic cloves, peeled (about 1 whole head
1 Tablespoon whole black peppercorns
2 bay leaves
Cooked white rice, if desiredRecipe
Spray 4- to 5-quart slow cooker with cooking spray.
Heat nonstick 10-inch skillet over medium-high heat; season chicken thighs with salt.
Add half of the chicken thighs in single layer to skillet, and cook 8 to 10 minutes or until brown on both sides; transfer to slow cooker. Repeat with remaining chicken thighs.
Add vinegar, soy sauce, garlic, peppercorns and bay leaves to slow cooker.
Cover and cook on Low heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165�F).
Before serving, remove chicken to serving platter; pour liquid from slow cooker through strainer, discarding peppercorns and bay leaves.
Serve chicken and garlic with cooked white rice and some of the strained sauce.
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