Prep Time 15 minutes Cook Time 7 hours
This meal tastes very similar to the delicious Filipino dish, Chicken Adobo. Slow cooked all day in a pleasing mixture of soy, garlic and spices with just a hint of vinegar, it tastes wonderful over a bed of hot white rice. I always use cheaper cuts of chicken - thighs and legs - when I make slow cooker dishes because they hold their texture much better than breasts. Topped with tender carrots and slivered scallions, this tasty dinner is sure to please everyone in your family -- and no one will guess how easy it was to make.
by Alison Needham
What you'll need
- 6 chicken legs, skinned
- 6 chicken thighs, boneless and skinless
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 1/2 teaspoon chinese 5 spice powder, optional
- 1 tablespoon grated fresh ginger root
- 2 carrots, cut in thin slivers on the diagonal
- 1 onion, cut in very thin slivers
- 5 cloves garlic, cut in very thin slivers
- handful chopped cilantro, plus more for topping
- 2 teaspoons cornstarch
- 2 scallions, sliced on the diagonal
- hot rice
How to make it
- In the porcelain base of a large slow cooker, mix the soy sauce, water, balsamic vinegar, brown sugar, 5 spice powder, ginger, carrot, onion, garlic and cilantro. Stir to combine.
- Add the chicken pieces and turn to coat in the sauce. Cover and set temperature to low. Cook for 6-7 hours, or until chicken is tender.
- Remove chicken to a bowl and skim fat from the top of the pot. Turn heat to high. Mix cornstarch with 1/2 cup of the juice from the pot. Add to the pot along with the chicken, cover and cook for 10 more minutes to thicken sauce.
- Serve over a bed of hot rice topped with cilantro and sliced scallions.
