Chicken adobo hails from the Philippines and though this recipe is made with chicken thighs, traditionally it can also be made with pork or fish. The chicken is braised in a mixture of vinegar and soy sauce that creates a sweet and sour sauce. Rice is a must to accompany this rich dish.

Cyd McDowell


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.

  • Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).

  • Twenty minutes before serving, cook the rice according to the package directions.

  • Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.

Nutrition Facts

497 calories; calories from fat 111; fat 12g; saturated fat 3g; cholesterol 99mg; sodium 1989mg; protein 37g; carbohydrates 60g; sugars 11g; fiber 4g; iron 5mg; calcium 279mg.