I don't know how many of you use a crockpot, but I use mine alot, especially during the winter. It's wonderful to put ingredients in it in the morning and not worry about it all day. On the days I work I usually don't get home til at least 6:30pm, so it's great to come home & have it all done!
On one of the days I clicked that next blog button at the top of the blogs I found this great site--A year of crockpotting. Stepahanie had challenged herself to use her crockpot everyday in 2008. I'm just sorry I didn't find it until October! She does have photos with all the recipes but I didn't copy them.
Today's recipe is for Chicken Adobo
Tuesday, November 25, 2008
CrockPot Chicken Adobo Recipe
Day 330.I actually just got a pang of something weird when I typed that number in. 35 (36) days left in the year? Really? That's it? I actually feel really sad about that (today. tomorrow, I might decide to spend the afternoon jumping on the bed.)Thank you so much for the wonderful birthday wishes, and for the great comments directed towards Adam. He read every one of them. Probably thrice. I've got a lot of scheming to do before his birthday, but it looks like he's going to be spending it with a thousand women for BlogHer.... that's a good gift, right?I've never made Chicken Adobo before. My grandma read me this recipe over the phone out of a xeroxed booklet of International Food put out by my first grade class. We all really liked the chicken a lot, and have a bunch saved in the freezer for future soups. Thank you, grandma, for keeping the booklet!
3 to 5 pounds of chicken meat (I used a whole chicken. Next time I will use boneless pieces.)--1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free)--
4 cloves garlic, chopped--
1 tsp black pepper--
1/2 tsp salt--
1/2 cup apple cider vinegar (can use regular white)--
4 bay leaves--
1 1/2 cups shredded carrots--
1 yellow onion, sliced in rings
If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so. The chicken will be much more flavorful if left to marinate overnight.
I used a 6.5 quart crockpot. If you use 3 pounds of chicken, everything will fit in a 4 quart or larger.
I had a whole chicken, so I used it---it was 5 pounds. I did skin it, and I am certainly getting better at skinning chickens.
Rub the chicken with salt, pepper, and crushed garlic. If using a whole chicken, shove 2 bay leaves inside. Set aside.
Slice the onion in rings and place the rings at the bottom of the crockpot.
Add in the shredded carrot---I used the bagged shredded carrot to save time.
Put the chicken on top. Pour in the soy sauce and vinegar.
Cook on low for 7-8 hours, or on high for 4-5.
This is done when the chicken is cooked through and has reached desired tenderness.
I cooked our whole chicken on high for exactly 4 hours.
It was fully cooked, but completely fell apart. The vinegar is such a tenderizer that I wouldn't attempt this again with bone-in chicken.
Delicious. This results in very flavorful and moist chicken. There is a lot of juice, and we served it over basmati rice. The kids each ate a plateful. When I make it again, I might put in some shredded cabbage---Adam and I both really liked the pickled vegetables an awful lot.