Main Dishes
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Slow Cooker Filipino Chicken Adobo
Official MAGGI®
Slow Cooker Filipino Chicken Adobo
Level
Easy
Prep
12 min
Cook
2 hr 20 min
Servings
Makes 6 servings
Watch Video
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.
