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Week of 8/17/20

Slow Cooker Adobo Chicken
with cauliflower fried rice

Active: 35 Total: 215
Original GF Paleo Vegetarian
Slow Cooker Adobo Chicken
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
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108

Ingredients

Metric
Servings:
4
Slow Cooker Adobo Chicken (for 2 nights):
  • Garlic - 3 cloves , chopped
  • Shallots - 2 cloves , chopped
  • Bragg's / coconut aminos - 1/4 cup
  • Vinegar, rice - 1/4 cup
  • Tomato paste - 2 Tbsp
  • Honey - 1 Tbsp
  • Bay leaves - 2
  • Water - 1/4 cup
  • Chicken thighs, boneless and skinless - 2 lbs
Cauliflower Fried Rice:
  • Cauliflower - 12 oz , florets
  • Limes - 1/2 , wedges
  • Cilantro leaves - 2 Tbsp
  • Oil, cooking - 1 Tbsp
  • Eggs - 3
  • Bragg's / coconut aminos - 1 Tbsp
  • Frozen vegetables, any mix - 12 oz , defrosted (like stir-fry vegetable mix)

Choose Cooking Method

Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. (Can be done up to 5 days ahead)
  2. Garlic / Shallots / Limes - 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, shallots, aminos (portion for the chicken), vinegar, tomato paste, honey, 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.

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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 with cooking oil over medium-high heat. Crack eggs into pan and scramble for ~1 minute.
  4. Add riced cauliflower and then aminos (portion for the cauliflower rice) and saute for 5 to 6 minutes until rice is mostly cooked through.
  5. Add frozen vegetables and cook until warmed through.
  6. Fold in adobo chicken (remember to save half for Thursday night) and toss to combine.
  7. Top chicken and cauliflower with lime wedges and cilantro. Enjoy!

Prep

  1. Cauliflower rice - (If prepping right before cooking, get oven heating first.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. (Can be done up to 5 days ahead)
  2. Garlic / Shallots / Limes - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  3. Make sauce - Combine garlic, shallots, aminos (portion for chicken), vinegar, tomato paste, honey, 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.

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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 with cooking oil over medium-high heat. Crack eggs into pan and scramble for ~1 minute.
  7. Add riced cauliflower and then aminos (portion for the cauliflower rice) and saute for 5 to 6 minutes until rice is mostly cooked through.
  8. Add frozen vegetables and cook until warmed through.
  9. Fold in adobo chicken (remember to save half for Thursday night) and toss to combine.
  10. Top chicken and cauliflower with lime wedges and cilantro. Enjoy!

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