Asian foods

Chicken Adobo

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.

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