Tuesday, January 11, 2011

Crock-Pot Adobo Chicken

2 lbs chicken (thighs are best, but any combination of cuts, or a whole chicken, will work)
8 minced garlic cloves
1/2 onion, chopped
6 bay leaves
12 peppercorns

Place in a 4 quart crock-pot. Add enough liquid to cover the meat (liquid should consist of 3/4 part soy sauce, 1 part water, and 1/2 part apple cider vinegar).

Cook on low 4-6 hours or until chicken is done. Serve over rice.

2 comments:

Hanna said...

Could you clarify the "3/4 part soy sauce, 1 part water, and 1/2 part apple cider vinegar."? I'm trying to do the math and it's not working for me!

Jamie said...

Guess who else had to have it clarified for them the first time I, I mean THEY, made it? :)

I start with 3/4 cups soy sauce, 1 cup water, and 1/2 cup apple cider vinegar. Then, if the liquid doesn't cover the meat in the crock-pot, I add the same amounts again (and sometimes again!) until it DOES cover the meat.