I was looking through my Facebook updates when this caught my eye.
http://www.facebook.com/KalaheoInn/posts/132720263549246
I thought, why not make this for the kids. So the mommy in my got started and I began to look at other Chicken Adobo recipes to see if there are any kid friendly ones since this dish is normally on the tangy side and toddlers may find it a little tart. I really did not find any. :(
So I used the recipe from Kalaheo Inn as a basis (if you want the original, click on the link above) and tweaked a little here and there. Since Izzy was home sick and Olive was up, I really did not have time to watch the flame for long. So I opted for a 2 cook method, thus I was able to skip the "let it marinade for a few hours" before cooking by using a slow cooker.
Ingredients:
3 lb. chicken thighs (If you don't have a scale, ~6 to 7 thighs)
1/2 cup vinegar
1/4 cup soy sauce
1 bulb of garlic (Roughly chop 3/4 of the garlic cloves. Keep the remainder 1/4 as whole cloves)
1 teaspoon peppercorns, crushed
3 bay leaf, crushed
Procedure:
- Washed the thighs and pat dried. Set aside to dry more.
- Mix the marinade: vinegar, soy sauce, peppercorn and bay leaves.
In a saucepan:
In a saucepan, added 2 tbsp of oil and pan fry both sides for about 30 secs each. Just enough to brown it. Remove.
With the residual oil, cook the chopped garlic on medium heat just to bring out the aroma and brown them a little.
Return the chicken to the pan and pour on the marinade. Bring to a boil then remove and place the chicken and sauce in the Slow Cooker.*
In a Slow Cooker:
Add lightly smashed garlic cloves, 1 cup of water and 1 1/2 tbsp of honey (this helps with the tartness for the kiddies).
REVISION: Cook on low for 6 hours. This will allow the flavors to simmer into the chicken and you have your hands free for a few hours! Yippee!
~~~~NOW COOK SOME RICE! ;p~~~
When it's done, you can use sauce which is still fairly thinned out which is perfect for the rice and chicken!
Or you can strain the sauce and then reduce in a saucepan for a thicker version. Don't forget to add back the strained chunks of garlic back into the sauce. If you want it even thicker, you can use a little cornstarch and mix well with a little water, this will prevent any chunks of gumminess when the cornstarch powder is added directly to the sauce. Pour and stir for a few minutes till desired thickness.
*
If you do not have a slow cooker, continue with the directions {below}.
{Cover, lower heat, and simmer
for 30 minutes. Remove cover and simmer 15 more
minutes or until liquid evaporates and chicken is lightly
browned. Makes six servings}. If you want there to be some sauce then add a cup of water when simmering.
Hope this was fairly easy to follow. I am still working on the writing portion! LOL I am too long winded for straight to the point recipes! Eeek!
