Name: Slow Cooker Filipino Chicken Adobo
Prep time: 12 s
Cook time: 140 s
Total time: 152 s
Yield: 6
Ingredients: 3 pounds bonelessskinless chicken thighs and/or drumsticks; 8 to 10 large cloves garliccrushed; 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 freeuse tamari); ¼ cup distilled whiteunseasoned ricecider 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.