Description
Tender chicken thighs simmered in a tangy, savory garlic-soy-vinegar sauce that’s full of bold Filipino flavor.
Ingredients
Scale
- 5 skin-on, bone-in chicken thighs
- 2 Tbsp cooking oil
- 1/4 cup reduced sodium soy sauce
- 1/4 cup white vinegar
- 1 cup chicken broth
- 1 cup white onion, diced
- 3 garlic cloves, left whole
- 3 small slices of peeled fresh ginger root
- 2 bay leaves
- 15 black peppercorns
- 1 bunch green onion, sliced
Instructions
- Brown: Heat oil in a skillet over medium-high heat, brown chicken on both sides, then add to the slow cooker.
- Mix: Whisk together soy sauce, vinegar, chicken broth, and onion, then pour over the chicken.
- Season: Add garlic cloves, ginger slices, bay leaves, and peppercorns on top of the chicken.
- Slow Cook: Cover and cook on LOW for 6-7 hours or HIGH for 4 hours.
- Clean: Remove bay leaves and garlic cloves if desired.
- Serve: Drizzle sauce over chicken and top with sliced green onion.
Notes
Bone-in dark meat works best for tenderness. This dish pairs perfectly with steamed jasmine rice and bok choy or broccoli.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 399 kcal
- Sugar: 1 g
- Sodium: 710 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 141 mg
Keywords: slow cooker, chicken adobo, Filipino chicken, savory dinner