Stir vinegar, soy, garlic, bay leaves and pepper in
slow cooker (4 quart or larger). Add chicken and
turn to cover in sauce. Cover and cook on low for 3-
4 hours, until tender and cooked through. Remove
chicken and refridgerate.
Heat slow cooker to high and allow liquid to reduce
by half. It should be thick enough to coat the back
of a spoon. Remove bay leaves and add chicken back
to cooker to coat. Reduce to low or remove from
heat.
Serving
Suggestions
Serve with white or brown rice. 2 cups should do.
Originally Submitted
1/6/2014
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