Slow Cooker Adobo Chicken
with garlic bok choy / rice
Smarts: We're doubling this recipe to have leftovers for tomorrow night's salad. Feel free to make extra if you'd like - the meat will freeze well and makes a great filling for tacos or wraps.
- Rice, uncooked white or brown - 2/3 cup
- Garlic - 3 cloves, chopped
- Shallots - 2 cloves, chopped
- Green onions - 2 stalks, green and white parts chopped and combined
- Limes - 1/2, wedges
- Tamari - 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
- Garlic - 3 cloves, chopped
- Bok choy - 1 lb, chopped
- Oil, cooking - 1 Tbsp
- Tamari - 2 tsp
- Oil, toasted sesame - 1 tsp
- 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)
- Garlic (for chicken and bok choy) / Shallots / Green onions / Limes / Bok choy - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Slow cook chicken - This makes enough for tomorrow’s dinner. Combine garlic (portion for the chicken), shallots, Tamari (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. 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)
- Use a fork to shred your chicken right in the slow cooker (or Dutch oven). Let it sit in the cooking liquid for 5 to 10 minutes, and then taste and season to your liking (if you like heat, definitely shake on some of your favorite hot sauce).
- 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.
- Add Tamari (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.
- Top rice with bok choy and chicken (remember to save half for tomorrow night). Serve with lime wedges and chopped green onions. Enjoy!
This was fine. Pretty simple, which was nice, but not a lot of flavor going on. Adding sriracha, sesame seeds, herbs, and peanuts helped perk it up.0 Helpful
Chicken was very tasty, worked well as a taco filling with avocado, cheese, spicy slaw and cilantro!0 Helpful
Yum, this was so good. Browned chicken in the IP on saute function, then pressure cooked on manual for 15 mins (because I was cooking 4 lbs). Because I used coconut aminos instead of tamari, next time I'm going to leave out/cut down the sugar -- I thought it was too sweet.0 Helpful
Very good. Lots of leftover chicken.0 Helpful
This is an easy, healthy meal. I have made it a few times and my husband and I really like it!0 Helpful
So easy and delicious!0 Helpful