I’m so tickled today to have a guest post by my new friend, Christy, from over at The Simple Homemaker. Christy has a delightful blog. If you’re not subscribed, you SHOULD BE! She’s s complete hoot and full of tons of great information. Thanks Christy!
My husband is part Filipino. When it comes to cuisine, his Filipino blood speaks loud and clear…even louder than my “cheese is a food group” Wisconsin blood.
When he first told me about the popular Filipino dish, chicken adobo, I was not convinced of its culinary worth, but when his aunt made it for us early in our marriage, I was totally sold.
Every Filipino family has their own version of adobo. This crockpot chicken adobo recipe is our variation of recipes passed down by my husband’s father and uncle, who never could agree on whose adobo was superior.
Directions for Crockpot Chicken Adobo
Put the chicken in the crockpot with or without the skins. Combine the soy sauce, vinegar, and water, and pour them over the sauce.
Peel the garlic and thinly slice the cloves. Yup, that’s a mountain of garlic, but as our Filipino cousin says, “Lots and lots of garlic.” (It sounded better in Tagalog.)
Toss in the garlic and bay leaves.
Add about 20 turns of cracked pepper into the crock. (My Filipino father-in-law put 20 whole peppercorns in there—he was a braver man than I.) Now you’re ready to cover it and forget it!
If you’re under two inches tall, try not to fall in. It’s embarrassing…and messy.
Set the crock pot on high for 4 hours or low for 6 hours. I always check my chicken with a meat thermometer, because my family likes to spontaneously play a game called, “Throw up,” followed by another game called “I think Mommy gave us salmonella poisoning.” Have you ever heard a three-year-old say “Thawmoniwa poithoning”? It’s really cute.
When done, stir the sauce and taste it. Feel free to adjust the adobo to your liking by adding more soy sauce or vinegar to strengthen it, or water to tame it. My father-in-law added a teaspoon or two of sugar to keep his eyebrows from curling, but I just go with curly.
This must be served over white rice. Let me repeat: this must be served over white rice..not instant, not brown.
Pour the sauce over the rice so it is swimming in sauce…and then add more sauce. Don’t eat the bay leaf…or the little man.
Did I mention the white rice? To learn how to make white rice properly, read How to Cook White Rice. It’s gotta be white rice.
I mean it.
Are you adventurous enough to try Crockpot Chicken Adobo?
Crock Pot Chicken Adobo
- 1 chicken or its equivalent, cut up…or whole if you’re lazy, skinned or not (plus an extra drumstick or two for the kiddos)
- 1 1/3 cups soy sauce (I often use Bragg’s liquid amino acids and can’t tell the difference, but my husband knows…he knows!)
- 1 1/2 cups white vinegar
- 2 cups water
- 1 garlic bulb (yup, the whole thing)
- 4 bay leaves
- cracked pepper
- Put the chicken in the crockpot with or without the skins.
- Combine the soy sauce, vinegar, and water, and pour them over the sauce.
- Peel the garlic and thinly slice the cloves.
- Toss in the garlic and bay leaves.
- Add about 20 turns of cracked pepper into the crock.
- Set the crock pot on high for 4 hours or low for 6 hours. When done, stir the sauce and taste it.
- Serve over white rice.
Yield – 6 servings
Christy writes about simplifying life at The Simple Homemaker. Once weighed down by unrealistic expectations and life’s overwhelming demands, Christy has learned to throw off the complications of life and find joy in the little things. Christy and her contemporary Christian musician husband, Stephen Bautista, homeschool their 7 children, ages brand new to 15. The family tours the country for the music mission and works together on a home business.