Slow Cooker (or Not) Adobo Chicken
with cauliflower fried rice
Adobo chicken is a classic Filipino dish. The chicken falls apart and gets so much flavor from the sauce it cooks in. We toss it into a cauliflower fried rice for lots of flavor and texture.
Smarts: We're doubling this recipe but you could easily triple! The meat will freeze well and makes a great filling for a breakfast omelet.
Smarts: We're doubling this recipe but you could easily triple! The meat will freeze well and makes a great filling for a breakfast omelet.
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Ingredients
Slow Cooker (or Not) Adobo Chicken:
- Garlic - 3 cloves, minced
- Shallots - 2 bulbs, sliced
- Green onions - 2 stalks, sliced thinly
- Bragg's / Coconut aminos - 1/4 cup + 1 Tbsp
- Rice vinegar - 1/4 cup
- Tomato paste - 2 Tbsp
- Stevia - 1/2 tsp
- Bay leaves - 2
- Water - 1/4 cup
- Chicken thighs, boneless & skinless - 2 lbs
- Cauliflower - 1/2 head, chopped
- Cooking oil - 1 Tbsp
- Eggs - 3
- White pepper - 2 tsp
- Frozen peas and carrots - 3 cups
- Limes - 1/2, sliced into wedges
Nutrition Facts
Amount Per Serving
Calories
358
Just a moment...
% Daily Value
Total Fat
14g
21%
Just a moment...
Saturated Fat
3g
17%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
281mg
94%
Just a moment...
Sodium
618mg
26%
Just a moment...
Total Carbohydrate
21g
7%
Just a moment...
Dietary Fiber
6g
23%
Just a moment...
Sugars
3g
Just a moment...
Protein
39g
Just a moment...
Prep
- Garlic / Shallots / Green onions - Prep as directed. (Can be done up to 3 days ahead)
- Slow cook chicken - This makes enough for tomorrow’s dinner. Combine garlic, shallots, first part of aminos, rice vinegar, tomato paste, Stevia, 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)
- Cauliflower rice - Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. (Can be done up to 4 days ahead)
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Make
- 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 green onions to the heated oil with a sprinkle of salt. Saute for ~1 minute, until softened.
- Crack eggs right into pan and scramble for ~1 minute before adding cauliflower rice. Add second part of aminos and white pepper, and saute for 5 to 6 minutes until rice is mostly cooked through.
- Fold in frozen veggies and adobo chicken (remember to save half for tomorrow night) and toss together.
- Season to taste with salt. Enjoy hot!
Nutrition Facts
Amount Per Serving
Calories
358
Just a moment...
% Daily Value
Total Fat
14g
21%
Just a moment...
Saturated Fat
3g
17%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
281mg
94%
Just a moment...
Sodium
618mg
26%
Just a moment...
Total Carbohydrate
21g
7%
Just a moment...
Dietary Fiber
6g
23%
Just a moment...
Sugars
3g
Just a moment...
Protein
39g
Just a moment...
Reviews
Ratings
82 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
0 HelpfulFirst complete cooks arts fail for us. White pepper completely overwhelming. Tripled serving so we had leftovers and it's all going in the garbage
0 HelpfulWe 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.
0 Helpful