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CHICKEN - SLOW COOKER - Chicken Adobo
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| Recipe provided by Dash | |
| 1 teaspoon | olive oil |
| 2 | shallots, minced |
| 6 cloves | garlic, minced |
| 3 tablespoons | brown sugar |
| 1/2 teaspoon | freshly ground black pepper |
| 1/4 teaspoon | ground cayenne pepper |
| 2 | bay leaves |
| 1/2 cup | chicken stock |
| 1/3 cup | low-sodium soy sauce |
| 1/4 cup | apple cider vinegar |
| 2 pounds | chicken thighs and, or drumsticks, excess fat removed |
1. 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.
2. 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).
3. 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.
4. 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.
5. 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.
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