If you end up marrying someone who grew up in the Philippines, let me tell you… you are going to be making a lot of chicken adobo. 😉
In case you’re not familiar, chicken adobo is a traditional Filipino dish made by simmering chicken in a mixture of vinegar and soy sauce. Although I wasn’t necessarily excited about the soy sauce in this recipe, with a simple ingredient swap, chicken adobo is a delicious, healthy meal that can be made all in one pot! And, it gets even easier if you use a crock pot!
Most Sundays you can now find me in the kitchen prepping this dish in a slow cooker, then dividing it up into containers for weekday lunches.
My favorite way to enjoy this is on top of cauliflower rice or roasted veggies, but it’s extremely versatile and works great with any side of your choosing.
A note about coconut aminos:
One of my favorite ways to adapt traditional Asian dishes that call for the use of soy sauce is to substitute coconut aminos instead. Coconut aminos is made by tapping coconut trees, which then produce a nutrient-rich sap. The sap is then aged and blended with salt to create coconut aminos. Coconut aminos tastes great (it’s much sweeter than soy sauce), is soy-free, non-gmo, and does not contain MSG, plus – it has 73% less sodium compared to soy sauce!
You can find coconut aminos at most health food stores or online here. Once opened, be sure to store this in the refrigerator.
- 1½ pounds chicken thighs
- ½ cup vinegar
- ⅓ cup coconut aminos
- 1 teaspoon sea salt
- 6 garlic cloves, minced
- 1 teaspoon whole peppercorns
- 3 bay leaves
- 1 tablespoon arrowroot powder
- 2 tablespoons water
- Place chicken thighs in a slow cooker on low. Cover with the vinegar and coconut aminos, then add the salt, garlic, peppercorns, and bay leaves.
- Cook on low for 4 hours.
- Mix the arrowroot powder with the water, then whisk into the sauce remaining in the slow cooker. Cover and let cook for 15 minutes, until sauce is thickened.
- Serve chicken, covered with the adobo sauce.