ADOBO CHICKEN

So in keeping with my New Year’s resolutions I came up with this light and healthy recipe for chicken adobo. My friends and co –workers at work make this dish a lot at home and would never think of putting in a crock pot. So of course I had a AHHA moment. I quickly ran to my laptop and started googling chicken adobo in the crock pot and to my surprise there were a few recipes. So with weeding thru internet recipes and homemade recipes I have come up with this version which I think turned out pretty good. The chicken was of course very tender and could easily be shredded with a fork. The rice vinegar, soy sauce and garlic infused into the chicken and onions with plenty of the savory sauce left over to pour on some rice. I used some brown wild rice I had on hand. White rice would be really good too because it would just soak of the flavor of the sauce a little more. So if you are short on time and wanting a home cooked meal this chicken adobo is quick and easy and will surely please the entire family. In researching this recipe I found out that the word Adobo is really a cooking process use in the Philippines. The process involves simmering anything from seafood, vegetables, or meat in vinegar, soy sauce, garlic, and oil. I’m thinking of trying seafood adobo next with a lot of vegetables and then throwing in some fresh shelled shrimp about 30 minutes before eating. Doesn’t that sound good! All those vegetables have to be healthy right! Low fat and low in cholesterol with a savory sauce. Yum!      

INGREDIENTS:

2 lbs. of bones skinless chicken strips or breasts
2 medium onions thinly sliced
2-3 cloves of minced garlic
1 5 inch piece of fresh ginger cut into 1 inch pieces
1 bay leaf
¾ cup of lite soy sauce
¼ cup of rice vinegar
1 tbs. of sugar
½ tsp. of ground pepper

DIRECTIONS:
Spray the crock pot with PAM. Then place the onions, garlic, ginger, and bay leaf in the bottom of the pot. Arrange the chicken on top. Then in a medium bowl mix together the soy sauce, vinegar, pepper, and sugar and pour it over the chicken. Cover and cook on high for 4 -5 hours or low for 6-7 hours.