Time: 3 hours, plus ten minutes prep
Ingredients:
- 3 lbs. chicken thighs with skin and bone-in
- 3/4 cup soy sauce (low sodium optional)
- 1/2 rice wine vinegar
- 2 large yellow onions, sliced
- 6 garlic cloves, sliced in half
- 1 bay leaf
- Salt
- Pepper
Instructions:
Clean the chicken thighs, season with salt and pepper and then set aside. Slice onions and halve garlic. Add chicken to the slow cooker with onion and garlic, adding soy sauce, chicken stock and bay leaf. Set slow cooker on high for a minimum of three hours and then check its progress. Chicken should be tender and easily come off the bone.
We served our chicken adobo over steamed white rice, spreading the juices liberally over the rice.
