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A blog about thriving and feeling awesome, by Brad Rourke

Slow Cooker Paleo Chicken Adobo

I tried this recipe on a whim — I was looking for recipes that fit three criteria: 1) Paleo; 2) Used a slow cooker (I am still putting my new Christmas present through its paces); and 3) Used chicken (I’ve been eating a ton of grass fed beef lately and craved a change). I discovered a number of recipes for something called “chicken adobo,” which sounded exotic. Since I grew up in the Midwest, where kids are not as a rule introduced to gustatory variety, I had no idea what this chicken adobo stuff would taste like.

I mean that literally: Not only did I not know how my version would taste . . . I had no idea how the dish is supposed to taste.

That said, the following was quite tasty and my family (including my wife, who grew up with amore varied palate than me) devoured it.

Three Drumsticks

Three Drumsticks

INGREDIENTS

  • 4 lb Skinless (but not boneless) chicken drumsticks or thighs
  • 1/2 onion, sliced thin (so each piece is like a target — if you have a mandolin, try using that)
  • 4 cloves garlic smashed
  • 1 hunk (about size of a thumb) ginger root, peeled and sliced thin
  • 3 bay leaves
  • 20 or so peppercorns
  • 1 can (14 oz) full-fat coconut milk
  • 1/2 to 3/4 cup coconut aminos (this is a soy substitute, you can try tamari if you want)
  • 3/4 cup to 1 cup apple cider vinegar

PROCESS

  1. Put a layer or two of onion slices at bottom of slow cooker
  2. Toss in bay leaves, garlic, ginger, peppercorns
  3. Layer in chicken pieces
  4. Pour all liquids in — they should just barely cover the chicken
  5. Cook on LOW setting for 5 hours or more

When I made this, I used all drumsticks, and ended up with 16 (4 per pound, give or take). The meat just about falls off the bone, so you can eat it with just a fork.

I had it with roasted Brussels sprouts — my kids ate theirs over rice. The four of us completely demolished the whole pot of food.

Serving It Up

Serving It Up



7 Comments

  1. Angelique · January 15, 2013 Reply

    Interesting recipe! As you may know if you’ve been researching adobo recipes, there are many variations depending on the country of origin. My brother-in-law’s family makes a few Puerto Rican versions. Because of the ingredients, I’m going to guess that yours is Filipino.

    Can you post your favorite way to roast brussels sprouts?

  2. bradrourke · January 15, 2013 Reply

    Thanks Angelique! Yes, I believe this is Filipino.

    As for Brussels sprouts, it is dead easy. Cut them in half lengthwise, drizzle with EVO and S&P, and roast in a hot oven until they are black on the edges (17-20 mins usually, do not undercook). I’ve also wrapped them in a flat foil package and tossed them on the grill in the same way.

  3. Moyo · November 16, 2014 Reply

    Brad, what size (how many quarts) is your slow cooker?

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