Slow cooker chicken adobo

Ingredients

• 1 kg bone-in skin on chicken thighs
• 4 garlic cloves
• 4 tbsp vinegar
• 6 tbsp soy sauce
• 1 tsp black pepper
• 1 tsp sugar
• 1 tbsp vegetable oil

Instructions

1. 1

   First, we want to pre cook the chicken. This is technically optional, and you can add the chicken thighs to the slow cooker raw. I think browning them in a pan really helps bring out the flavour, and helps to crisp up the skin as well.Heat some oil in a frying pan or skillet, then add chicken thighs. Make sure not to overcrowd the pan. You might want to do this in batches. Cook them on medium to high heat on both sides until the exterior gets a beautiful golden flavour, then set them aside or place them in the slow cooker. Repeat until all chicken thighs are cooked.

2. 2

   In a small bowl, whisk together white vinegar (called distilled malt vinegar in the UK), soy sauce, black pepper and sugar in a bowl until combined. Pour the sauce over the chicken.

3. 3

   Crush garlic cloves with the side of a knife (don’t chop it).

4. 4

   Add chicken thighs, sauce, garlic cloves and bay leaves to the slow cooker. Leave it to cook on high for 4-6 hours, or on low for 8-10 hours. Use a meat thermometer to make sure that the chicken has cooked through before serving. Chicken has to reach an internal temperature of 165°F or 75°C to be considered safe to eat.

5. 5

   Remove the slow cooked chicken from the crockpot, carefully to prevent the meat from falling apart. Discard the remaining liquid, bay leaves and garlic cloves. Serve chicken adobo immediately while piping hot.