Catholic Food Blog and Chicken Adobo
I really like crock pot recipes. In both the winter and summer.
They are so easy to do, and with it being so hot right now, I am pleased that it doesn’t heat up the kitchen to much.
I have always loved Filipino food. My favorite is Lumpia. So with my love of Filipino food, I saw this recipe and decided to give it a try. It was in a crock pot after all, how hard could it be?
”Its not hard like rolling Lumpia,” I thought to myself.
Not at all!
I made this chicken with steamed rice that I made in the rice cooker and a simple salad. It cant get any easier than this.
It is even Monkey Girl approved. I love that!
Adapted from William Sonoma Slow Cooker
4 yellow onions
4 cloves garlic, crushed
1 bay leaf
1 teaspoon peppercorns
8 chicken thighs
1/2 cup rice wine vinegar
1/2 cup soy sauce
1 tablespoon sugar
Steamed white rice
In the bottom of a slow cooker add the garlic, bay leaf, and the peppercorns.
Slice the four onions.
Spread half of the sliced onions on the bottom of the slow cooker.
Arrange the chicken in a single layer on top of the onions. Top with the remaining onions. Drizzle the vinegar and soy sauce over the ingredients and sprinkle with sugar.
Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Remove and discard the bay leaf. Divide the steamed rice among 8 plates and top with the chicken. Spoon the juices from the show cooker on top and serve, passing additional soy sauce at the table.
Peace be with you,