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.
- 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
- 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)
- 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!
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 tasty0 Helpful
Bok Choy tasted great, tofu didn't absorb sauce but coated noodles well0 Helpful
First complete cooks arts fail for us. White pepper completely overwhelming. Tripled serving so we had leftovers and it's all going in the garbage0 Helpful
Simple and tasty, but probably wouldn't make it again.0 Helpful
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.0 Helpful
easy slower cooker meal the family likes0 Helpful