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.
- 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
- Put a layer or two of onion slices at bottom of slow cooker
- Toss in bay leaves, garlic, ginger, peppercorns
- Layer in chicken pieces
- Pour all liquids in — they should just barely cover the chicken
- 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.