Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 8/17/20

Slow Cooker Adobo Chicken with Bok Choy
and rice

Active: 35 Total: 215
Original GF Paleo Vegetarian
Slow Cooker Adobo Chicken with Bok Choy
Savory, slightly sweet Adobo chicken requires no pre-cooking and the rest of the meal comes together super fast after a few hours in the slow cooker. This meal was last featured in 2017.
Smarts: In addition to the slow cooker and oven instructions provided in the recipe below, Adobo chicken could be made in the Instant Pot. For tips on Instant Pot cooking, join the Cook Smarts Instant Pot Facebook Group.
Tags
Low Calorie, Slow Cooker, Instant Pot Friendly, Dependent Meal Pairs
Proteins
Chicken, non-ground
Cuisines
Asian - More SE Asia
Save recipe
108

Ingredients

Metric
Servings:
4
Slow Cooker Adobo Chicken (for 2 nights):
  • Garlic - 3 cloves , chopped
  • Shallots - 2 cloves , chopped
  • Limes - 1/2 , wedges
  • Soy sauce, low-sodium - 1/4 cup
  • Vinegar, rice - 1/4 cup
  • Tomato paste - 2 Tbsp
  • Brown sugar - 2 Tbsp
  • Bay leaves - 2
  • Water - 1/4 cup
  • Chicken thighs, boneless and skinless - 2 lbs
  • Cilantro leaves - 2 Tbsp
Rice:
  • Rice, uncooked white or brown - 1 cup
Sauteed Bok Choy:
  • Garlic - 3 cloves , chopped
  • Bok choy - 1 lb , chopped
  • Oil, cooking - 1 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Oil, toasted sesame - 1 tsp

Choose Cooking Method

Prep

  1. Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Garlic (for chicken and bok choy) / Shallots / Limes / Bok choy - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  3. Slow cook chicken - (This makes enough for Thursday’s dinner.) Combine garlic (portion for the chicken), shallots, soy sauce (portion for the chicken), vinegar, tomato paste, brown sugar, bay leaves, and water in a slow cooker. Add chicken, coating it in sauce. Tenderize with a fork and slow cook on high for 3 hours or low for 6 hours. (Can be done up to 3 days ahead)
  4. Cilantro - Chop cilantro.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Use a fork to shred your chicken right in the slow cooker.
  2. Let chicken sit in the cooking liquid for 5 to 10 minutes and then taste and season to your liking. (Note: if you like heat, definitely shake on some of your favorite hot sauce.)
  3. Heat a wok or saute pan over medium-high heat. Add cooking oil and then bok choy and garlic (portion for the bok choy) to heated oil. Saute for ~1 minute.
  4. Add soy sauce (portion for the bok choy) and toasted sesame oil and saute for another 2 to 4 minutes, until bok choy is tender but still crunchy.
  5. If rice was made ahead, reheat in the microwave.
  6. Top rice with bok choy and chicken (remember to save half for Thursday night). Serve with lime wedges and cilantro on top. Enjoy!

Prep

  1. Rice - (If prepping right before cooking, get oven heating first.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Garlic (for chicken and bok choy) / Shallots / Limes / Bok choy - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  3. Make sauce - Combine garlic (portion for chicken), shallots, soy sauce (portion for chicken), vinegar, tomato paste, brown sugar, bay leaves, and water. (Can be done up to 3 days ahead)
  4. Chicken - Tenderize chicken and season with some salt and pepper. (Can be done 1 day ahead)
  5. Cilantro - Chop cilantro.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 325F / 163C.
  2. Heat a Dutch oven with a thin layer of cooking oil over medium heat. Add chicken and sear on both sides until golden brown, 5 to 7 minutes total.
  3. Pour sauce over chicken and cover with a lid. Transfer to oven and continue cooking, covered, until chicken reaches 160F / 71C , 40 to 45 minutes.
  4. When the chicken is cooked, use a fork to shred it right in the Dutch oven (be careful since the pan is hot; if it’s easier, you can transfer the chicken to a cutting board to shred it and then return it to the Dutch oven).
  5. Let chicken sit in the cooking liquid for 5 to 10 minutes and then taste and season to your liking. (Note: if you like heat, definitely shake on some of your favorite hot sauce.)
  6. Heat a wok or saute pan over medium-high heat. Add cooking oil and then bok choy and garlic (portion for the bok choy) to heated oil. Saute for ~1 minute.
  7. Add soy sauce (portion for the bok choy) and toasted sesame oil and saute for another 2 to 4 minutes, until bok choy is tender but still crunchy.
  8. If rice was made ahead, reheat in the microwave.
  9. Top rice with bok choy and chicken (remember to save half for Thursday night). Serve with lime wedges and cilantro on top. Enjoy!

Reviews

Ratings

0 reviews