For a variation on this savory Philippine dish, instead of chicken, use 3 lb. beef stew meat or lean pork, cut into 1 1/2-inch chunks.
- 4 yellow onions, halved and sliced
- 4 garlic cloves, crushed
- 1 bay leaf
- 1 tsp. black peppercorns
- 8 skinless chicken thighs, about 3 lb. total, trimmed of excess fat
- 1/2 cup rice vinegar
- 1/2 cup soy sauce, plus more for serving
- 1 Tbs. sugar
- Steamed white rice for serving
Assemble the adobo
Spread half of the onions in the bottom of the slow cooker. Add 2 of the garlic cloves, the bay leaf and the peppercorns. Arrange the chicken in a single layer on top of the onions. Top with the remaining onions and garlic. Drizzle the vinegar and the 1/2 cup soy sauce over the ingredients and sprinkle with the sugar.
Cook the adobo
Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Remove and discard the bay leaf. Divide the steamed rice among 8 plates and top with the chicken. Spoon the juices from the slow cooker on top and serve, passing additional soy sauce at the table. Serves 8.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).