Name: Slow-cooker Filipino chicken adobo
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 3 lbs chicken drumsticks; 9 cloves garlic; 1 tbsp ginger; 1 chili; 1 tsp black peppercorns (whole); 3 bay leaves; 0.5 cup coconut milk (light); 0.25 cup soy sauce (reduced-sodium); 0.25 cup distilled white vinegar; 1 tbsp dark brown sugar; Maggi seasoning sauce; cilantro for serving; jasmine rice for serving (cooked); nonstick cooking spray

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Spray large frying pan with cooking spray. Brown chicken on all sides over medium heat. Place chicken in slow cooker in a single layer.

Feel free to use them instead of drumsticks, or a mixture of both.

Prefer thighs?

Crush garlic and peel and slice ginger. Add garlic, ginger, chili, peppercorns, and bay leaves to slow cooker.

Place coconut milk, soy sauce, vinegar, and sugar into same frying pan used for chicken. Stir over medium-high heat, scraping up any brown bits from bottom of pan; pour over chicken in slow cooker.

Put lid on slow cooker and cook on high for 2 – 3 hrs. or low for 4 – 5 hrs., until chicken is tender. Remove chicken with slotted spoon and place on serving platter; cover to keep warm.

Strain juices from slow cooker into small saucepan; discard solids.

Bring drippings to a boil over medium-high heat. Boil, stirring occasionally, for approx. 10 min., or until reduced to half. Season with a splash of seasoning sauce.

Serve chicken alongside rice and topped with sauce and fresh cilantro. Enjoy!

Slow-cooker Filipino chicken adobo

Amazing! This was simple and so very tasty. Lots of depth of flavor with the coconut milk, vinegar, ginger and sugar. I was almost discouraged by the critics but I’m so glad I tried this! I didn’t know what the controversial Maggi sauce was so I added a dash of Better Than Bouillon and very happy with the result. I served with grilled broccoli and Cajun rice. Thank you for sharing!

Too complicated steps when it’s actually too simple to make the original version of Filipino adobo.

Mix all ingredients:
- 2 lbs chicken drum stick cut into smaller pieces
- 2 tbsp canola oil
- 6 cloves garlic (pressed)
- 1 small onion (sliced)
- 1 tsp salt
- 1 tsp whole black pepper 
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 2 tbsp vinegar 
- 4 pcs bay leaves
- half a cup of water

Optional ingredients:
- 2 tbsp ketchup
- pinch of red chili pepper crushed

Marinate all ingredients overnight and stove top in medium heat. Avoid steering until it’s almost dry for about 30 mins then simmer for another 15 minutes or until it’s cooked. Served with white rice.

This is not even a beginning Philippine Adobo. You need vinegar, soy sauce, black pepper, onions, garlic, sugar, bay leaves, chilli powder and chicken or pork belly and / or ribs. Stir everything together with a little water without searing for 1.5-2h. Ready Maggi? Shame!!!

Coconut milk in adobo? My mom always did it without it. Could you give it a try how this version tastes

Slow-cooker Filipino chicken adobo

Ingredients

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Enjoy your meal!

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