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Slow-cooker Filipino chicken adobo
Ingredients
Utensils
large frying pan, slow cooker, cutting board, knife, cooking spoon, slotted spoon, sieve, small saucepan
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Nutrition per serving
Step 1/ 7
- ⅜ kg chicken drumsticks
- nonstick cooking spray
- large frying pan
- slow cooker
Spray large frying pan with cooking spray. Brown chicken on all sides over medium heat. Place chicken in slow cooker in a single layer.
Step 2/ 7
- 2⅔ cloves garlic
- ⅓ tbsp ginger
- ⅓ chili
- ⅓ tsp black peppercorns (whole)
- 1 bay leaves
- cutting board
- knife
Crush garlic and peel and slice ginger. Add garlic, ginger, chili, peppercorns, and bay leaves to slow cooker.
Step 3/ 7
- 40 ml coconut milk
- 20 ml soy sauce
- 20 ml distilled white vinegar
- ⅓ tbsp dark brown sugar
- large frying pan
- cooking spoon
Place coconut milk, soy sauce, vinegar, and sugar into same frying pan used for chicken. Stir over medium-high heat, scraping up any brown bits from bottom of pan; pour over chicken in slow cooker.
Step 4/ 7
- slotted spoon
Put lid on slow cooker and cook on high for 2 – 3 hrs. or low for 4 – 5 hrs., until chicken is tender. Remove chicken with slotted spoon and place on serving platter; cover to keep warm.
Step 5/ 7
- sieve
- small saucepan
Strain juices from slow cooker into small saucepan; discard solids.
Step 6/ 7
- Maggi seasoning sauce
Bring drippings to a boil over medium-high heat. Boil, stirring occasionally, for approx. 10 min., or until reduced to half. Season with a splash of seasoning sauce.
Step 7/ 7
- cilantro for serving
- jasmine rice for serving (cooked)
Serve chicken alongside rice and topped with sauce and fresh cilantro. Enjoy!
Enjoy your meal!
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