Wednesday, October 13, 2010

Shredded Chicken Adobo

There is something amazingly delicious about savory, slow-cooked meats. Pork, beef, or chicken and more. No matter the meat, you can tell when it's been cooked with love for hours and hours. The way it tenderly falls off the bone and into a watering mouth is succulent. This chicken is one of those meals. It is the national dish of the Philippines, and it is simple yet delicious.

*Adapted (slightly) from Williams-Sonoma Food Made Fast: Slow Cooker Cookbook


2 yellow onions, halved and sliced
2 cloves of garlic, crushed
1 bay leaf
1/2 teaspoon black peppercorns
1.5 lbs. chicken (I used three large chicken breasts, with bones and skin still attached; might be a good idea to remove the bones first so as to make the shredding step a bit easier) -- may also substitute for 1.5 lbs. pork or 1.5 lbs. beef
1/4 cup rice vinegar
1/4 cup soy sauce
1 1/2 teaspoons sugar


Spread half of the sliced onions in the bottom of a slow cooker. Add one of the garlic cloves, peppercorns, and the bay leaf. Arrange chicken in a single layer on top of the onions. Top with the remaining onions and garlic. Drizzle the vinegar and soy sauce over the ingredients and sprinkle with sugar. 

Cover and cook on high setting for 4 hours or low setting for 8 hours. When finished, discard the bay leaf. Using two forks, shred the chicken, being careful to remove all bones first. 

Serve with rice.

**Stay tuned for Adobo Chicken Tacos.

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