HE SAID: Good, moist but a bit salty
SHE SAID: Same, salty, but good.
|Chicken Adobo, before|
For those who don't like a strong vinegar taste, this recipe may work for you! As mentioned in other posts, the female half of this couple is on a lower carb diet, so we make more than 2 servings. The crock pot worked well for this recipe. We normally simmer the chicken in the adobo sauce for about an hour on the stove, it's still good on the stove, but not as tender as when done in the crock pot.
Since the female half is on a lower carb diet and we've been reading about vinegar's greatness, we will definitely use our own adobo recipe very soon (and we may marinate the chicken first)!
Prep Time: 10 minutes
Cook Time: 6-8 hours on low
2 qt crock pot
6-8 boneless, skinless chicken thighs
2/3 c. low sodium shoyu (soy sauce)
1/3 c. white vinegar
4 cloves garlic, minced
1 t. ground ginger
2 bay leaves
1/2 T. black peppercorns
1/2 to 1 t. truvia (or sugar)
1 T. garlic powder
Rinse and pat dry chicken. Place chicken in crock pot. Layer in ingredients (we usually start with the dry ingredients first). Give it a quick stir. Cover and cook on low for 6 - 8 hours. Serve with white rice.
We didn't need rice this week, so we bought the male half of this couple a kaiser roll, toasted it and served the chicken shredded with sauce on the roll. We prefer adobo with rice.
P.S. Forgot to take a pic of the finished product!