Slow Cooker Filipino Chicken Adobo

Name: Slow Cooker Filipino Chicken Adobo
Total time: 300 min
Yield: 8 份量
Ingredients: 6 pounds skin-on, bone-in chicken thighs; 2 teaspoons whole black peppercorns; 🧄 12 cloves garlic, smashed and peeled; 4 bay leaves; ½ cup soy sauce; 1 cup distilled white vinegar

成本 $25, 保存 $15

來源: Recommended by CookPal

300 分鐘
8 份量
$25

Slow Cooker Filipino Chicken Adobo

成本 $25, 保存 $15

來源: Recommended by CookPal

300 分鐘
8 份量
$25

食材

Main
- 6 pounds skin-on, bone-in chicken thighs
- 2 teaspoons whole black peppercorns
- 🧄 12 cloves garlic, smashed and peeled
- 4 bay leaves
- ½ cup soy sauce
- 1 cup distilled white vinegar

步驟

Place chicken thighs, peppercorns, garlic, bay leaves, soy sauce, and vinegar into the bottom of a slow cooker in that order, making sure peppercorns and bay leaves are submerged into the liquid.

Cover and cook on High until chicken thighs are no longer pink in the centers, about 5 hours. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

營養成分

每份

🔥

581

卡路里

59
蛋白質
3
碳水化合物
35
脂肪

💡 Serve with steamed rice to complete the dish.For extra flavor, marinate chicken in soy sauce, vinegar, and garlic overnight before cooking.You can adjust the soy sauce and vinegar quantities for a saltier or tangier taste.