Main Dishes
Main Dishes

Slow Cooker Filipino Chicken Adobo

Slow Cooker Filipino Chicken Adobo
Level
Easy
Prep
12 minutes
Cook
140 minutes
Servings
Makes 6 servings

The Secret Ingredient

Ingredients

  • 3 pounds boneless, skinless chicken thighs and/or drumsticks
  • 8 to 10 large cloves garlic, crushed
  • 1 tablespoon sliced ginger (does not need to be peeled)
  • 1 to 2 whole red or green Bird’s eye chiles or other chiles (optional)
  • 1 teaspoon whole black peppercorns
  • 3 bay leaves
  • 1 cup lite coconut milk
  • ¼ cup reduced-sodium soy sauce (to make gluten free, use tamari)
  • ¼ cup distilled white, unseasoned rice, cider or cane vinegar
  • 1 tablespoon packed dark brown sugar
  • Maggi® Jugo Seasoning Sauce
  • Fresh cilantro
  • Hot cooked jasmine rice (optional)

Make It

Step 1

Spray large skillet with nonstick cooking spray. Brown chicken on all sides over medium heat.

Step 2

Place chicken in slow cooker in a single layer. Add garlic, ginger, chile, peppercorns and bay leaves to slow cooker.

Step 3

Place coconut milk, soy sauce, vinegar and sugar into same skillet used for chicken. Stir and scrape up any brown bits from bottom of skillet; pour over chicken in slow cooker.

Step 4

Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 5 hours or until chicken is tender.

Step 5

Remove chicken with slotted spoon and place on serving platter; cover to keep warm. Strain juices into small saucepan; discard solids.

Step 6

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

Step 7

Pour sauce over chicken. Garnish with cilantro. Serve with rice.