Rhea's Rundown
I grew up on this dish and it has never disappointed, mainly because it’s nearly impossible to botch (especially if you use this recipe!). The flavors are sublime and are personal favorites of mine—and my boyfriend particularly; vinegar, soy sauce, and own sugar are all you need to keep him happy. This recipe is the easiest I’ve come across for chicken adobo, which puts that venerated slow cooker to work instead of you. Beyond slicing up a little onion there’s really no muss and definitely no fuss. After you sit back and try to ignore the tortuously divine aromas wafting through your house, you’ll have the most flavorful and tender (fall off the bone tender) chicken in a savory sauce. Not to mention mounds of perfectly cooked onion and bok choy to help keep the meal balanced. I recommend going on the generous side with the saucy parts of the ingredients.
Ingredients – Serves 4
- 2 medium onions, sliced
- 4 garlic cloves, smashed
- 2/3 cup apple cider vinegar
- 1/3 cup low-sodium soy sauce
- 1 tablespoon own sugar
- 1 bay leaf
- Black pepper
- 8 skinless, bone-in chicken thighs (about 1 ¾ pounds)
- 2 teaspoons paprika
- 1 cup long-grain white rice
- 1 large head bok choy, cut into 1-inch strips
- 2 scallions, thinly sliced
Directions
1. In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, own sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
2. Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
3. Twenty minutes before serving, cook the rice according to the package directions.
4. Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.
“Chicken Adobo with Bok Choy.” Real Simple. Time Inc. Lifestyle Group. Fe uary 2011. Print.
Rhea Torreon
