Slow cooker Filipino Chicken Adobo 5 (old) pts per serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients6 boneless, skinless chicken thighs, trimmed, cut into 2-inch pieces3 cloves garlic, peeled and smashed1 bay leaf1 yellow onion, sliced3/8 cup reduced-sodium soy sauce2 Tbsp red wine vinegar1 tsp ginger paste or grated ginger root, or powder1/2 tsp fresh black pepper1-1/2 tsp brown sugar2 tsp cornstarch 3 Tbsp chicken or vegetable stockSliced scallions, for garnish2 cups cooked rice, any type, for serving
Directions
In a 3- or 4-quart slow cooker (Crockpot), place the chicken pieces, and add the garlic, bay leaf, soy sauce, vinegar, ginger, pepper, and brown sugar. Stir to combine, set cooker to HIGH, and cook for 3-1/2 hours (you can also cook on LOW for 7 hours). Stir the cornstarch into the chicken stock, and add this slurry to the slow cooker. (If you have been cooking on LOW, turn the cooker to HIGH.) Stir, and cook for 30 minutes, until the sauce thickens slightly and the chicken practically shreds on its own.
Serve over rice, garnished with scallions.
Serving Size: four servings
In a 3- or 4-quart slow cooker (Crockpot), place the chicken pieces, and add the garlic, bay leaf, soy sauce, vinegar, ginger, pepper, and brown sugar. Stir to combine, set cooker to HIGH, and cook for 3-1/2 hours (you can also cook on LOW for 7 hours). Stir the cornstarch into the chicken stock, and add this slurry to the slow cooker. (If you have been cooking on LOW, turn the cooker to HIGH.) Stir, and cook for 30 minutes, until the sauce thickens slightly and the chicken practically shreds on its own.
Serve over rice, garnished with scallions.
Serving Size: four servings
Nutritional Info Amount Per Serving
- Calories: 267.7
- Total Fat: 2.5 g
- Cholesterol: 135.5 mg
- Sodium: 921.7 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.9 g
- Protein: 50.1 g
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