Here’s a slow-cooker version of Big Brother’s Chicken Adobo, featured at author Cynthia T. Toney’s blog:
There are plenty of pictures along with the recipe at Cynthia’s blog. And don’t miss her book, Bird Face, which I reviewed here.
I wrote this recipe especially for young teenage cooks with little kitchen experience. My 12-year-old made this meal with very little guidance from me, and my hands never got dirty!
½ lb. baby carrots
2 medium onions, diced (1 ½ cups onion)
8 cloves garlic, peeled and smashed
2 ½ lb. skinless chicken pieces
3 bay leaves
1 cup chicken broth
1/2 cup white vinegar
1/2 cups soy sauce
3 TBL brown sugar
1/8 tsp crushed red pepper flakes
2 tsp black pepper
1 tsp dried cilantro (optional)
1. Put a liner in the slow cooker to make it easy to clean up.
2. Put the carrots, onions, and garlic in the bottom of the slow cooker.
3. Put the chicken pieces on top of the vegetables. Put the bay leaves on top of the chicken.
4. Mix the rest of the ingredients and pour over the top. Put the lid on the slow cooker, plug it in and cook on Low for 6 hours.
When the 6 hours are up, turn the slow cooker to Warm and start the rice.
Put 1 ½ cups rice in the rice cooker bowl. Add water until it reaches halfway between the “1” and “2” marks in the rice cooker. Plug in the cooker and turn it on.
When the rice is done, serve the chicken and vegetables over rice in a bowl or on a plate.
Nutrition information for this recipe: