Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting the slow cooker do the work for you!
| Level: | Easy |
| Total: | 2 hr 55 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup cider vinegar or distilled white vinegar
- 1/3 cup soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons whole black peppercorns
- 10 cloves garlic, peeled and smashed
- 4 bay leaves
- 8 boneless, skinless chicken thighs (about 2 pounds)
- Steamed white rice, for serving
- Pickled cherry peppers, for garnish
- 2 scallions, thinly sliced
Instructions
- In a slow cooker, combine the vinegar, soy sauce, brown sugar, peppercorns, garlic and bay leaves and stir to combine. Add the chicken, turning to coat evenly. Cover and cook the chicken on low until tender, 2 to 2 1/2 hours.
- Remove the chicken from the slow cooker and place on a plate. Strain the cooking liquid into a small pot. Place over medium-high heat and simmer until reduced to a thick sauce. Place the chicken back in the slow cooker to stay warm while the sauce reduces.
- Spoon some rice into serving bowls. Top with the chicken and some of the sauce, then garnish with the pickled peppers and scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 258 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 30 g |
| Cholesterol | 128 mg |
| Sodium | 1301 mg |
Reviews
My personal recipe, I double the vinegar. I use red wine vinegar. Also, I don’t add brown sugar. I use dried oregano…sprinkling in lots. Lots of minced garlic…half a jar or more. Add some chicken broth…to taste, up to half a cup.
Sauce didn’t thicken, ok flavors but not his best recipe
This was delicious!! I followed the recipe exactly and it was very flavorful in the best way. Definitely a keeper!!
love this dish
This recipe was just different enough that my family was able enjoy a new flavor combination that was approachable for picky eaters. I also made the stir-fried broccoli recipe from food network, except I omitted the soy/ cornstarch/ ginger mixture because I already had the sauce from the adobo. After reducing the sauce, I finished it with a bit of butter. Yum!!!
Made it for dinner tonight. Husband and I loved it. I added it to my keep file.
Not sure what all of the negative reviews are on about…I made this recipe EXACTLY as written (except I used 1tbsp of coconut aminos instead of brown sugar to make it healthier), and it came out absolutely delicious. Perfectly tangy and flavorful. Maybe the negative reviewers are accustomed to processed, sweeter, fake Asian food. Either way, this was a super easy, healthy weeknight dish. Served it over brown rice with a side of broccoli.
I tried out this recipe because I needed to do something with boneless skinless chicken thighs. You don’t really need a slow cooker for this one. A good oven proof dutch oven would work fine.
I also upped the soy sauce to one part soy, one part vinegar and two parts water. Cooked at 300 degrees for 2 hours and came out perfect. Reduced the sauce after taking the chicken, garlic and onions out. I’m taking a star away because I think it needs more heat than the picked cherry peppers and the peppercorns. Maybe stick a jalapeno in there to make it adobo.
I make a similar chicken adobo recipe from Polynesian family friend. Been making it for 40 years. And it wasn’t slow cooked, it was boiled/simmered till the chicken is done – breasts or thighs but bone in. But we add onions and mushrooms and canned pineapple. We use half a pot of water to 1/4 pot soy sauce and 1/4 pot vinegar. Light and flavorful. Really tasty.
This is super easy and delicious! Is there any way to get more sauce?