Slow Cooker (or Not) Adobo Chickenwith garlic bok choy and rice
Adobo chicken is a classic Filipino dish. The chicken falls apart and gets so much flavor from the sauce it cooks in. Enjoy over rice and some light, crunchy bok choy.
Smarts: We're doubling this recipe but you could easily triple! The meat will freeze well and makes a great filling for tacos or wraps.
- Garlic - 3 cloves, minced
- Shallots - 2 bulbs, sliced
- Green onions - 2 stalks, sliced thinly
- Soy sauce, low-sodium - 1/4 cup
- Rice vinegar - 1/4 cup
- Tomato paste - 2 Tbsp
- Brown sugar - 2 Tbsp
- Bay leaves - 2
- Water - 1/4 cup
- Chicken thighs, boneless & skinless - 2 lbs
- Rice - 2/3 cup
- Limes - 1/2, sliced into wedges
- Garlic - 3 cloves, minced
- Bok choy - 1 lb, chopped
- Cooking oil - 1 Tbsp
- Soy sauce, low-sodium - 2 tsp
- Toasted sesame oil - 1 tsp
- Garlic (for chicken and bok choy) / Shallots / Green onions / Bok choy - Prep as directed. (Can be done up to 3 days ahead)
- Slow cook chicken - This makes enough for tomorrow’s dinner. Combine garlic, shallots, soy sauce, rice 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. If you don’t have a slow cooker, cook in a Dutch oven, covered, in a 325F / 163C degree oven for 40 to 55 minutes, until chicken reaches 160F / 71C degrees. (Can be done up to 3 days ahead)
- 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)
- Use a fork to shred your chicken right in the slow cooker (or Dutch oven). It should just fall apart. Let it sit in the juices for 5 to 10 minutes, and then taste and season to your liking (if you like heat, definitely shake on some of your fave hot sauce). Reserve half for tomorrow.
- Heat a wok or saute pan over medium-high heat. Add cooking oil and then bok choy and garlic to heated oil. Saute for ~1 minute.
- Add soy sauce and toasted sesame oil and saute for another 2 to 4 minutes, until bok choy is tender but still crunchy.
- Top rice with bok choy and chicken (remember to save half for tomorrow night). Serve with lime wedges and chopped green onions. Enjoy!
This meal has 81 reviews
I made this in the instant pot - added enough stock that the liquids added up to 1 cup as needed for instant pot, cooked it for 25 minutes. It was soooo good. There was a lot of liquid leftover, which I used in cooking the bok choy and also added as a bit of extra sauce on the rice. Very very tasty
Bok Choy tasted great, tofu didn't absorb sauce but coated noodles well
First complete cooks arts fail for us. White pepper completely overwhelming. Tripled serving so we had leftovers and it's all going in the garbage
Simple and tasty, but probably wouldn't make it again.
We have made this before. We did not use sesame oil in bok choy and it really helped for our tastes. I don't care for the strong flavor of the sesame oil.
easy slower cooker meal the family likes