I love this dish and haven’t had it in forever, sometimes I forget recipes. (smile) Slow Cooker-style is perfect. I actually followed the recipe: Slow Cooker Chicken Adobo.
3 medium sweet onions sliced, 2Tbsp minced garlic, 5-inch piece of fresh ginger cut into 1″ pieces, 1 bay leaf.
Sauce (I like it saucy!): 1c low sodium soy sauce, 1/4c rice vinegar, 1Tbsp sugar, freshly ground black pepper
On top of the onions, garlic, and ginger – boneless, skinless chicken thighs. Pour over the sauce mixture – cook the chicken on low for 7-8 hours.
Plated with Asian short-grain rice and petite peas.
Philippine Adobo is a lovely blend of sweet and tart – it cam be made with pork also and some add pineapple chunks. Won’t be forgetting this recipe