Slow-cooker Filipino chicken adobo

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!