This Slow Cooker Chicken Adobo Recipe is a delicious and easy way to make this classic Filipino dish. Tender dark meat ...

Preparation. Step 1. Place chicken, garlic, chiles, ginger, vinegar, soy sauce, peppercorns, palm sugar, and bay leaves in a large reasalable plastic bag or 13x9" baking dish; toss to combine.

Toss ¾ cup Silver Swan soy sauce (or any kind, but this was what my family uses—it's made in the Philippines—and it adds a slightly sweeter flavor), 1 cup rice vinegar, 15 garlic cloves, 2 ...

Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar ...

1. In a small bowl, combine the vinegar, tamari (or soy sauce), water, minced garlic, black peppercorns and bay leaves. Stir the marinade and set aside.

If using Adobo Base, stir 1 tablespoon of the base into 8 ounces of water and pour that into the skillet. Step #3: Cook the adobo for about 5 minutes to round out and intensify the flavors. As the ...

The word adobo means different things in different cultures. In the Latin American context it’s usually a seasoning mixture or marinade. In the Philippines it’s as much a cooking method ...

In a small skillet, heat chicken fat over medium heat. Add the 2 tablespoons of finely chopped onion and cook, stirring often, until onion is deep golden brown, about 5 minutes.

1. Cut the chicken into 10 pieces: breasts, wings, thighs and legs, cutting the breast pieces in half. Place the chicken pieces into a large lidded Dutch oven or casserole. Add the garlic, vinegar ...