So, Kramer and I have returned from Aruba. We had an amazing time; words really cannot describe it. We spent day after day lounging on the beach, drinking Balashi and Coronas, reading Abraham Lincoln: Vampire Hunter and Star Wars: Red Harvest, and enjoying the sun, the sand, and the waves. We ate some delicious seafood, had some of the best Thai food I’ve ever had, and even had plenty of Dutch pancakes, as Aruba is still technically a part of the Netherlands. I definitely put on a few pounds between all the rich food and lack of exercise, but it was completely worth it, as I have never been so relaxed in my life. Kramer and I always thought that beach vacations were too boring and sedentary for our taste, but I can’t wait to go on another one.
Well, you can see more of our Aruba trip after the break, after which you will be able to check out the recipe for my Slow Cooker Chicken Adobo, which I must admit, is fantastic. As you know, Knorr has asked me to continue to be a spokesperson for them, writing recipes for their signature Knorr Homestyle Stock. While I am working for Knorr, all of the opinions are my own, and let me tell you, this is one delicious dish. I love the sweet, sticky, vinegar-y taste of chicken adobo, a traditionally Filipino dish, but as you know, I am often too busy to cook a meal from scratch on most weeknights. That’s where my slow cooker comes in. You can just throw this in the pot, set it to low, and come home to a fragrant, tasty dinner all ready to go. You can eat this straight from the pot, or, if you want to get a bit fancier, you can reduce the sauce and broil the chicken for a bit more depth of flavor, although either way is absolutely wonderful. You can check out my other Knorr recipes here; I hope that you do! This is my favorite type of meal; simple, hearty, and family friendly.
Add your minced shallots, garlic, bay leaves, Knorr Homestyle Stock, soy sauce, and apple cider vinegar to the pot.
- 1 teaspoon olive oil
- 2 shallots, minced
- 6 cloves garlic, minced
- 3 tablespoons brown sugar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- 2 bay leaves
- ½ cup chicken stock (I used Knorr Homestyle Stock)
- ⅓ cup low-sodium soy sauce
- ¼ cup apple cider vinegar
- 2 pounds chicken thighs and/or drumsticks, excess fat removed
- Rub the olive oil around the inside of your slow cooker. Mince your shallots and garlic and add them to the pot, along with your brown sugar, black pepper, cayenne pepper, and bay leaves.
- Pour your chicken stock, soy sauce, and apple cider vinegar into the pot. Clean any excess fat from your chicken; this more goes for thighs than it does drumsticks, but you don’t want too much fat sitting in the pot while you chicken cooks. Add them to the pot, and pour some of the sauce on top of the chicken so it’s coated. Set your slow cooker to low and let it cook for 6 hours (if you want to double this recipe, put it on low for 8-10 hours).
- When your chicken is ready, remove it from the pan. Now, your chicken will be delicious as it is with a little of the sauce poured on top, but you can always take it up a notch by doing the following.
- Set the chicken on a lined baking sheet (on top of a cooling rack in a lined baking sheet, if you have one, but it’s not completely necessary). Strain the sauce into a pot, so that you remove the shallots, garlic, and bay leaves from the liquid, and place the pot over medium-high heat. Cook the sauce, stirring frequently, for 8-10 minutes, until reduced to about half.
- While you reduce your sauce, preheat your oven to broil. When your sauce has reduced, brush the chicken with it and broil for 1-2 minutes, until slightly charred and crispy. Serve alongside some rice, bread, or steamed vegetables.