Chicken Adobo is a staple in every Filippino household, and this slow-cooked, make-ahead version certainly rivals the original.
You'll need 3 to 4 lbs of bone-in chicken for this recipe. You can use what you have in the freezer or whatever is on sale at the grocery store: whole chicken, whole chicken cut-up, leg quarters, thighs, wings, drumsticks...or a combination of all of them!
You can try substituting red wine vinegar for the white vinegar or adding one sweet onion sliced into rings. You can also experiment with adding peppercorns and/or bay leaves.
3 to 4 lbs bone-in chicken (see above)
10 whole garlic cloves, slightly crushed
3/4 cup soy sauce
1/2 cup white vinegar
Make Ahead Preparation:
Add the chicken (whole or pieces) to the crockpot. Sprinkle the garlic cloves over the chicken.
In a small bowl, mix the soy sauce and vinegar and pour over the chicken.
Cover and cook on low for 6 to 8 hours.
Remove the chicken from the crockpot. Strain and reserve the juices from the bottom of the crockpot. If using a whole chicken, use two forks to pull into bite-sized pieces.
This dish is best served immediately, but it can be refrigerated for several days.
Last Minute Assembly:
Reheat chicken in its juices. Serve chicken over white rice with plenty of the reserved juices poured over it!