Slow Cooker Chicken Adobo

Tender chicken thighs slow-cooked in a savory-sour sauce of vinegar, soy sauce, garlic, bay leaves, and peppercorns. The cooking liquid is reduced separately for a glossy sauce and served over steamed rice.

Prep: 15 min · Cook: 240 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 2.25 lb (1 kg) chicken thighs, boneless, skinless
• 0.5 cup (120 ml) cane vinegar or unseasoned rice vinegar
• 0.5 cup (120 ml) soy sauce
• 8 cloves garlic cloves
• 3 leaves bay leaves
• 2 teaspoons (6 g) black peppercorns
• 1 tablespoon (13 g) brown sugar
• 0.5 cup (120 ml) water
• 1.5 cups (280 g) long-grain white rice
• 2.25 cups (530 ml) water for rice
• 2 scallions sliced scallions

Cooking instructions

1. Pat the chicken thighs dry. Add them to a 5- to 6-quart slow cooker with the vinegar, soy sauce, garlic, bay leaves, peppercorns, brown sugar, and water. Turn the chicken to coat. (about 5 min)
2. Cover and cook on LOW for 4 to 5 hours, or until the thickest thigh reaches at least 165°F (74°C) on an instant-read thermometer and is tender. Do not use frozen chicken. (about 270 min) — LOW
3. Transfer the chicken to a plate and tent loosely with foil. Strain the cooking liquid into a small saucepan, discarding the solids. Skim off excess fat if desired. (about 10 min)
4. Bring the strained liquid to a boil over medium-high heat, then simmer uncovered until reduced to about 1 cup (240 ml), 10 to 15 minutes. Taste and add a splash of water if the sauce is too salty. (about 15 min) — Simmer
5. While the sauce reduces, rinse the rice until the water runs mostly clear. Combine the rice and 2 1/4 cups water in a saucepan. Bring to a boil, cover, reduce to low, and cook until the water is absorbed, about 18 minutes. Rest covered for 5 minutes, then fluff. (about 25 min) — Low
6. Serve the chicken over rice, spoon the reduced adobo sauce on top, and garnish with scallions. (about 5 min)