Slow-Cooked Chicken Adobo with Bok Choy
The adobo is a Filipino staple dish. It’s easy to cook, it’s delicious, and it’s everyone’s favorite. It’s also versatile, different regions make it slightly differently from each other. Traditionally, the dish is served with a lot of sauce that it almost looks like soup, but adobo bisaya from the Visayas region look more saucy than soupy. In Panay, it is served sweet, while others serve it savory.
Then there’s this.
This is a slow-cooker version of a classic dish, using chicken thighs, bok choy, apple cider vinegar, onion, and garlic.
Cooking Chicken Adobo with Bok Choy
- 2 sliced onions
- 4 cloves smashed garlic
- 2/3 cup apple cider vinegar
- 1/3 cup soy sauce
- 1 tablespoon brown sugar
- 1 bay leaf
- Ground black pepper to taste
- 8 skinless, bone-in chicken thighs
- 2 tsp paprika
- 1 large head bok choy, cut into strips
- 2 thinly sliced green onions
1. As the very first step in cooking chicken adobo with bok choy, you have to combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Add chicken. Sprinkle paprika the meat.
2. Cover and cook on low for 8 hours.
3. Switch slow cooker to High.
4. Add bok choy to the mix. Cook another 5 minutes. Garnish with green onion.