1 (5-inch) piece fresh ginger, cut into 1-inch pieces
3 pounds bone-in, skin-on chicken thighs
3/4 cupsoy sauce
1/4 cuprice vinegar
1 tablespoon granulated sugar
1/2 teaspoon freshly ground black pepper
Steamed rice, for serving
Makes:4 to 6 servings
The ingredients that go into slow cooker Filipino chicken adobo depend on where you’re from, or how your mother or grandmother made adobo—it’s a source of heated debate. At the dish’s core is meat or poultry braised in a vinegary sauce. This easy, mild version cooks onions, chicken, soy sauce, and vinegar in a slow cooker, and takes advantage of bone-in chicken thighs’ extra flavor from the bones. The onions absorb the savory sauce, and all that’s needed to complete the meal is a pile of steamed rice to soak everything up.
Game plan: This recipe gets better as it sits, and can be made up to 1 day in advance. You’ll need to make steamed rice before you serve.