Don’t you just love it when dinner is waiting when you get home, and the whole house has filled with the aromas of the meal that awaits you? Okay, so this particular recipe might not be “serve” ready, you’ll still need to make the rice. But what’s a little longer for the taste buds to get fully primed?
About a month ago, I made my Chicken Adobo using our family recipe (find here: Chicken Adobo) without making any changes or alterations for Crock Pot Cooking. While the chicken was great, it lacked that intense Adobo flavor my family loves. What I had failed to do was to reduce the amount of water. As we all know, crock pots add water in the form of steam condensation on the lid that then drips back into our dish.
Last week, I made the adobo again – this time increasing the soy sauce while reducing the water. What a difference! Sure, there was the steam condensation, but the end result was not a watered-down version of my family recipe. Wow!
Chicken Adobo – Crock Pot
1 or 2 Packages Chicken Thighs (about 8-10 thighs)
1 1/2 Cups Soy sauce
1/2 Cup Worcestershire Sauce
1/4 Cup White or Rice Vinegar
1/2 Cups Water
4 Garlic Cloves, crushed
Cracked pepper corns to taste
1 large onion
1 Yellow Bell Pepper
2 Bay Leaves
Place chicken in a large crock pot, skin side up. Pour liquids over chicken. Using a spoon, push chicken down so that it is covered in liquid. Add crushed garlic and cracked pepper corns. Stir to blend.
Peel and chop onion into large chunks. Cut top off bell pepper, remove and discard seeds. Slice bell pepper into strips. Place onion and bell pepper into pot over top of chicken. Add bay leaves.
Turn crock pot to low, cover and let cook for about 8 to 10 hours. Remove lid, let sauce thicken slightly, about 30 to 40 minutes longer.
While sauce is thickening, make rice. When ready to serve, remove chicken with a slotted spoon to a serving bowl. Remove bay leafs. Ladle sauce over chicken and serve with rice.
Note: This can also be made using chicken legs or a mixture of legs and thighs.