When chicken thighs are on sale- grab them up. This is a good slow cooker recipe if you will be out and about all day. It’s also a good stove top recipe. And it is wonderful finished up on a hot grill too.
Place thawed chicken pieces (you can use legs too) in your slow cooker. Add 1 cup vinegar, 1 cup soy sauce, 1/4 cup molasses (or brown sugar), 4 bay leaves, 1 tablespoon minced garlic, 2 cinnamon sticks (or 1 tsp. cinnamon) and a tablespoon of peppercorns. Cook, covered, for 4-6 hours, until meat is tender. Serve over rice. You can take pieces and grill them for a few minutes too- so if you’re headed to a picnic, take along your pre-cooked chicken and warm it up on the grill.
- 4 pounds chicken thighs or legs/thighs mixed
- 1 cup vinegar- cider or white
- 1 cup soy sauce- regular or low sodium
- 1/4 cup molasses or brown sugar
- 4 bay leaves
- 1 tablespoon minced garlic
- 1 tablespoon black pepper corns
- 2 cinnamon sticks (or 1 tsp cinnamon)
One reply on “Chicken Adobo”
I have made this dish many times because it is just as delish as you describe it. I appreciate the suggestion of finishing the dish on the grill instead of the traditional browning in the pan and returning the reduced cooking liquid. It is a brilliant twist since my boys tend to not enjoy meat with sauces and I was just serving them a few pieces of the browned thighs I had reserved from the final dish. I thank you on behalf of them for the idea, much more appealing! I will give you the credit and not take it for my own. LOL.