Adobo, the unofficial national dish of the Philippines, is a culinary gem that leaves a lasting impression. Prepared with chicken or pork, its powerful flavors of soy sauce, lemon juice, and garlic are transformed through hours of slow cooking. As the dish simmers, the flavors meld and mellow, creating a mouthwatering and unforgettable experience.
When making adobo, choosing meat closer to the bone yields the best flavor. Bones contain marrow that infuses the dish with richness and depth as it cooks. This proximity allows the meat to absorb the savory essence, resulting in a more succulent outcome. Whether it's chicken or pork, adobo showcases the art of Filipino cuisine, captivating palates with its bold yet harmonious flavors.
The following is our slow cooker adaptation. Use whichever parts of the chicken you like best, but bear in mind that the richest flavor will always come from the meat that is closest to the bone.
Slow Cooker Chicken Adobo
Ingredients
2 pounds chicken thighs, bone-in, skin removed (can sub for other parts of chicken)
1/2 cup soy sauce
1/2 cup lemon juice, fresh squeezed
1/2 cup water
7 cloves garlic, peeled and smashed
2 bay leaves
1/4 teaspoon pepper
Directions 1. In a 6-quart slow cooker, add in all the ingredients. Mix well. Be sure the bay leaves and garlic are submerged in liquid and chicken is bone-side-down.
2. Cook on low for 3 hours.
Serve with rice.
