Being that my mommy is Filipino, chicken adobo was a dinner staple for my family growing up. I was never interested in cooking (until I met my husband and actually started to care about my health) so I never helped my mom with dinner or cared to learn her recipes. A few years ago I found this chicken adobo recipe from Mark’s Daily Apple, which is a slow-cooked variation. Basically one can cook chicken adobo the traditional way by using coconut aminos in place of soy sauce and then subbing out rice with a veggie.
I use the MDA recipe as my base but I never think of even it far enough in advance to be able to throw it all in the slow cooker for dinner. Maybe one of these days I’ll make it happen.
Usually we eat the chicken piled on top of broccoli. Last night I did something a little different– I wanted almost caramelized vegetables that would take the flavor of the vinegar (ACV) and aminos.
Instead of throwing everything in the pot to simmer, I put the onions & garlic in first. As they cooked I chopped up a few carrots, celery stalks and crimini mushrooms.
I let all of the vegetables simmer and soften before adding the chicken and pouring the liquids on top.
The last time that I made this meal, I put the chicken in first and some of the skin stuck to the bottom of the pot, which was disappointing because I LOVE the skin. I was traumatized from that experience so this time around, I had the chicken sitting on top of the vegetables.
The flavor was excellent with the vegetables being cooked in the sauce but next time I’ll find a way to crisp the skin without it sticking to the pot and I’ll either add water to make sure the sauce doesn’t reduce as much as it did last night. I just needed a little bit more sauce.