fine dining experience

Slow Cooker Soy-Braised Chicken

Chicken adobo hails from the Philippines and though this recipe is made with chicken thighs, traditionally it can also be made with pork or fish. The chicken is braised in a mixture of vinegar and soy sauce that creates a sweet and sour sauce. Rice is a must to accompany this rich dish.

Ingredients

  • 2 medium onions, sliced

  • 4 garlic cloves, smashed

  • ⅓ cup apple cider vinegar

  • ⅓ cup soy sauce

  • 1 tablespoon brown sugar

  • 1 bay leaf

  • black pepper

  • 8 skinless, bone-in chicken thighs (about 1 3⁄4 pounds)

  • 1 teaspoon 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, brown sugar, bay leaf, and ¼ teaspoon of 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 (this will shorten total cooking time).

  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.