Years ago I would travel to Washington one week a month to attend meetings at the Department of Energy (DOE) headquarters. One of my favorite things to do was to have lunch in Lafayette Park. Along the far side of the park food trucks would line up bumper to bumper, sometimes as many as fifty, each one offering street food from a different part of the world. One day I tried Adobo chicken which is tangy slow cooked Philippine cuisine I had to learn how to make it. If you want something new and amazing, give this recipe a try.
Ingredients
- 5 lbs Chicken – skin-on, bone-in thighs is best
- 12 oz Soy sauce
- 8 oz White rice wine vinegar
- 2 Onions – sliced
- 16 Garlic cloves – smashed
- 12 Peppercorns
- 6 Bay leaves
- 1.5 tsp Annatto powder – can substitute Turmeric
- 10 oz pck of frozen peas and carrots (optional)
Process
- Mise en Place – measure and prepare your ingredients prior to starting.
- Mix the soy sauce, vinegar, and annatto together.
- Add peppercorns, and bay leaves to the mixture
- Scatter some onions and garlic pieces on bottom of the slow cooker.
- Place chicken pieces on top.
- Place remaining onions and garlic is soy sauce mix, then pour into slow cooker.
- Set slow cooker on low and cook for 8 hrs.
- If you want to use the frozen peas and carrots, add at hour 7. Make sure to submerge.
- Remove chicken from slow cooker and strain solids from sauce.
- Pour sauce into bowl and let settle, then use a spoon to skim the fat off the top. You can use the sauce over rice or on chicken when you plate it.
