Chicken Adobo in a Slow Cooker

Votes: 17

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Adobo is a traditional Filipino dish and cooking method where meat is fried or braised in soy sauce, vinegar, and spices. You can make a simplified version of chicken adobo at home, and a slow cooker makes the process a breeze. Plus, you won't have a mountain of dirty dishes left over. First, fry the chicken pieces on all sides until golden brown, then add onion, garlic, soy sauce, vinegar, and spices and simmer. Serve the finished chicken on a plate with steamed rice, drizzled with a delicious sauce with an exotic finish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 chicken legs, separate the thighs from the drumsticks
2 tablespoons of vegetable oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar 5%
5 cloves garlic, crushed
2 bay leaves
1 large onion, chopped
2 green onions, chopped
Ready rice for serving
Special equipment: Instant Pot® multicooker

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Generously season the chicken with salt and pepper. Set the slow cooker to high heat. Add the vegetable oil and, once it shimmers but does not smoke, add half of the chicken pieces and fry on both sides for about 7 minutes. Transfer to a plate with tongs and fry the remaining pieces. Return the chicken to the slow cooker and add the soy sauce, sugar, vinegar, garlic, bay leaf, onion, and 0.5 teaspoon of pepper.
Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 8 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Being careful not to burn yourself with any remaining steam, open and remove the lid, then set the multicooker back to high sauté. Bring the sauce to a simmer and reduce until dark brown and very fragrant, about 20 minutes. Remove the bay leaf.