Lately I’ve been really enjoying cooking recipes from my Essentials of Slow Cooking cookbook from Williams Sonoma. I guess because I’m semi-new to cooking meat at home I never realized how flavorful and melt-in-your-mouth chicken and beef could be at home. This Chicken Adobo recipe I made last night was so succulent and bursting with flavor and practically falling apart. Bonus: it uses NO OIL OR BUTTER!
This recipe is truly a great one. I honestly don’t even know how it turned out so well because it uses very few ingredients. I guess that’s the miracle of slow cooking! It transforms flavors into something that you can’t get cooking over a quick high heat.
I’ve realized that I really need to get a Dutch oven. I really want a nice big Le Creuset red one but 1.) They’re expensive and 2.) I have no where to put it. 90% of my kitchen ware-related decisions are based on whether I’ll have room for one in my tiny NYC kitchen. But Matt and I will *probably* be upgrading our apartment in June to something bigger so maybe I’ll be able to get one! For the time being I either use my crock pot or a big oven-proof saucepan with a glass lid to do the job. I would recommend using an easy-peasy crockpot for the recipe before you go to work and set it to 8 hours on low. The only reason why I didn’t is because I rarely have the ingredients I need before leaving for work that day (again, thanks NYC for the lack of storage space to buy in bulk!).
You’ll find that this recipe is ridiculously easy and you may decide to make this a weeknight staple! Pretty sure I’ll be making this in the very near future.
Chicken Adobo (serves 4)
- 2.5-3 lbs skinless chicken thighs (recipe calls for bone-in but I got boneless because it’s easier)
- 2 yellow onions, cut in half and thinly sliced into half-moons
- 1″ piece fresh ginger, cut into thin strips
- 6 cloves garlic, crushed
- 3/4 cup white wine vinegar
- 1/2 cup soy sauce (I used reduced sodium)
- 1 Tbsp sugar (I substituted for 1 Tbsp honey)
- 2 limes or lemons cut into wedges
- 1/4 tsp salt
- 1 tsp black pepper
If using an oven, preheat it to 350. In either your crock pot or a Dutch oven layer half of the onion slices on the bottom. Then evenly top the onions with the garlic and ginger, and then place the chicken thighs on top of this in a single layer. Season with the salt and pepper, and then layer on the remaining onion slices. Drizzle this all with the soy sauce, vinegar, and sugar (or honey). Cover and cook in the oven for two hours or in the crock pot for 4 hours on high or 8 on low. Garnish with a wedge of lime and perhaps a serving of rice to soak up all the amazing juice!