Chicken adobo has become one of our go-to dishes over the past few years. It’s a simple recipe that can be quickly whipped up on the stove top but is also an excellent use for our slow cooker.
In The Adobo Road Cookbook, Marvin Gapultos describes ‘adobo’ as “the Filipino method by which any meat, seafood, fruit, or vegetable is braised in a mixture containing vinegar, bay leaves, garlic, black pepper, and salt.” In most cases today the salt is provided by a soy sauce, which for us is tamari. Much to our delight adobo is an extremely flexible recipe that encourages variation and experimentation. That is, mistakes are generally tolerated and we can vary things up.
The following is our slow cooker version adapted from the Adobo Road Cookbook.