Makes:4 to 6 servings
The ingredients that go into a Filipino adobo, and their proportions, depend on where you’re from or how your mother or grandmother made it—it’s a source of heated debate—but at the dish’s core, it’s really meat or seafood that’s 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.