SLOW COOKER CHICKEN ADOBO RECIPES
SLOW COOKER FILIPINO CHICKEN ADOBO RECIPE | ALLRECIPES
This chicken adobo is a Filipino favorite made in the slow cooker. Serve with rice.
Provided by michellekay
Categories World Cuisine Asian Filipino
Total Time 5 hours 10 minutes
Prep Time 10 minutes
Cook Time 5 hours 0 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.
- Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 580.6 calories, CarbohydrateContent 3 g, CholesterolContent 212.2 mg, FatContent 35.4 g, FiberContent 0.4 g, ProteinContent 58.5 g, SaturatedFatContent 9.9 g, SodiumContent 1094.5 mg, SugarContent 0.3 g
FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER ...
For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.
Total Time 15 minutes
Prep Time 15 minutes
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
- Stove top instructions.
- Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow everything sit at room temperature for at least 15 minutes.
- Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
- Remove lid and cook 10 minutes more.
- Serve with rice.
- Slow Cooker instructions.
- Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
- Allow meat to sit at room temperature for at least 15 minutes.
- Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
- Serve with rice.
- (Freezer instructions courtesy of Erindipity).
- To freeze: Combine all ingredients in a ziptop bag. Freeze.
- To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.
Nutrition Facts : Calories 730.6, FatContent 31.5, SaturatedFatContent 10.6, CholesterolContent 285.6, SodiumContent 3365.1, CarbohydrateContent 6.8, FiberContent 1.3, SugarContent 1.8, ProteinContent 98
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