Serve with freshly cooked rice. Can be made a day or 2 ahead. Others prefer it as is and find the water to be unnecessary so adjust it to your taste. The extra sugar will not make the chicken adobo extra sweet but will simply enhance the overall flavor of the sauce with a mere slight hint of sweetness.
It serves to balance the flavors so it is neither too salty or vinegary but just right. I am drooling over here! Looks amazing! I am always looking for new slow cooker chicken recipes, this is on my to make list!
I Love slow cooker meals. I can't wait to get my hands on that adobo sauce and get started! The chicken just looks so appetizing! Oh no! Sorry to hear about your migraine, Abby. My sister-in-law gets those often and it's so so hard. What a beautiful dish this is and I am headed to the grocery store soon and getting the ingredients. With track season in full swing for my older boys now, I really rely on slow cooker dishes to get a quick meal on the table at night. Can't wait to try it. I get the visual part of the migraine, so I understand some of what you're going through.
They are awful. This slow cooker dish is great for days where you don't want to cook. It's sure to be a family favorite! The headaches are awful! My mom used to have them pretty often!
This chicken is right up my alley! Abby, I have actually never made Chicken Adobo and am excited to try your recipe. I just love the ease of preparation! I am sorry to hear about your migraine and hope you are feeling better! My slow cooker has been ignored since out move. Time to take it out and make it happy! Absolutely mouthwatering!
Dear Abigail, this is what I love! Your chicken thighs look and sound fabulous…I love the flavors…mouthwatering meal dear! Thanks for posting. I have always done the tradition adobo recipe on the frying pan like my mother-in-law does, but I will have to try this since us moms don't have a lot of time to cook in the evenings.
I hope you are feeling better. Making this today. It's an and my chicken pieces were taken out of the freezer yesterday and placed in fridge. I'm thinking I may need to nuke them to defrost the rest of the way lol.
MIL, as you may remember, is from Cebu, so, I will update you if she thinks it's like her momma made. Hi Karen! We were on holiday so haven't caught up on the blog until today. No, the chicken would be cooking for a few hours in the slow cooker so the skin won't be crispy as it would have been soaking for quite a bit. If you want crispier skin — simply fry the chicken after it's been cooked. People either fry it before or after, adobo has many variations and each family have their own style of cooking it.
I made a crock pot of this dish and a potful of your Classic Chicken Adobo recipe at the same time I had too much chicken for my crock pot. I combined them next day in crock pot and reheated on low for an hour. Served with plain basmati rice and combination of broccoli and suey choy that I stir fried in a bit of chicken broth with a few drops of sesame oil.
It was a hit — all seven of us had a second helping. Thank you for such great, easy, delicious recipes. This recipe is so, so delicious and per your suggestion to save the sauce the next day I made an excellent fried rice utilizing leftover sauce, chicken, and rice.
This is a recipe I will definitely make again. Can I brown the chicken the night before, pile ingredients in the crockpot and then cook the next morning?
To be honest, I am entirely unsure about this as I haven't done it this way. Not sure about the health risks involved as well of partially cooking chicken and then leaving it overnight because of salmonella, etc. Some have done so and we're fine with it but that's for chicken baked in the oven where an immediate hot temp is present whereas in a slow cooker — it takes longer to achieve the right temperature to heat up the chicken and kill any remaining bacteria.
If you wish, simply just marinate it overnight and cook it the next day. Some Filipinos fry the chicken after it's been fully cooked so you can try that, too. Thanks for the awesome recipe! I love chicken, especially slow cooker.
I'm going to try it now. Sodium Total Carbohydrate 6. Community Pick. Recipe by Acerast. Calories: Total Fat Dietary Fiber 1. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. I did not need to add water.
Finally, try adding a cup of coconut milk- I like the ones from Thailand found in the Asian section of your store or at an Asian grocery. I really enjoyed this recipe. I used chicken thighs from which I removed the skin I fried the skin up and fed it to the cats, they were in kitty heaven Otherwise I followed the recipe more-or-less exactly except to add bay leaves and peppercorns as suggested by other reviewers.
It tasted even better than the adobo my Filipino brother-in-law makes. My husband who grown weary of my experimenting and has been asking me to make a few dishes that "originated on this continent", absolutely loved it. Pay no attention to the bad reviews.
This was delicious. Thanks for the recipe! My family loved this recipe. It was so easy and delicious! My son said it was like eating chicken wings without the mess. Next time I will skin the chicken first or use boneless skinless chicken breasts. I had ordered this meal at a Caribbean restaurant last week, and wanted to try it at home. I reviewed the reviews, and decided to try the recipe with the all suggestions of community. I added fresh ginger, 1T brown sugar, 1 c.
H2O, black pepper and 2 bay leaves. I skinned the chicken and used low sodium soy. The result was better that the restaurant!! Thanks for a great recipe base. Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The first time I encountered chicken adobo was on a viral youtube video that popped into my feed. Of course, I had to try out chicken adobo on my site and share how good it is with all my readers. Note that I use a few more ingredients then she does in her video. Yes, add cups of sliced bok choy during the last minutes of cooking time. Make a great compliment to this along with rice. Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook , Instagram , Pinterest and YouTube.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations. I keep coming back to this recipe. I love that I can just put it in the slow cooker and make rice in the instant pot.
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