Chicken Adobo
Sometimes I want something simple to prepare, stick it in the oven or slow cooker, and leave it. A recent freezer dive turned up a few packets of chicken thigh fillets, and a quick web search brought up an interesting take on the Filipino Chicken Adobo. Here is my attempt...
This recipe would work equally as well in a slow cooker as a sturdy pot in the oven. It's a simple layering of onions, garlic, ginger and chicken, slow cooked in a heady mix of soy sauce and vinegar. The vinegar helps tenderise the chicken.
The end results is a fragrant tender sweet/savoury mix of chicken and onions, perfect with some sticky rice to soak up the rich juices, or even a cauliflower rice if you are cutting the carbs.
Thinly slice the onions, peel and crush the garlic, but leave whole, peel and slice the ginger. Mix the soy sauce and vinegar together. Layer in this order - half of the onions, garlic and ginger slices, chicken, seasoning and remainder of the onions. Pour over the soy sauce and vinegar, put a lid on the pot and cook for a couple of hours at 180C, Gas 4.
Chicken Adobo
- 1.5kg chicken thighs (10 - 12)
- 125ml white wine vinegar
- 100ml soy sauce
- 5 x cloves garlic
- 5 slices fresh ginger
- 3 x large onions
- Salt and pepper
