Wednesday, March 12, 2014

Slow Cooker Filipino Adobo Chicken Thighs

Tried this recipe last night and totally forgot to take a photo and by the time I remembered it was all gone!  Delicious and easy.  I grew up eating chicken adobo and missed it so much since we removed soy from our diet.  Love that there is a delicious alternative in the Paleo world.  Coconut Aminos!  It is a soy sauce alternative that can be found at Whole Foods.  If you are okay with soy I strongly recommend gluten free and organic tamari.  Regular soy sauce always has wheat/gluten in it and comes from genetically modified soy.  Enjoy!

This picture is taken from original recipe which called for bone in skinless chicken thigh.  The link to that recipe is at the bottom.  My adaptation uses skin on bone in chicken thighs.


6 bone in skin on chicken thighs - 
1/3 C apple cider vinegar
1/3 C coconut aminos (soy sauce substitute that can be found at Whole Foods)
4 garlic cloves peeled and smashed
6 each black peppercorns, ground or approx 1/4 to 1/2 tsp black pepper
4 bay leaves
1/2 to 1 jalapeno pepper, seeded and diced


1.  Combine vinegar, aminos, garlic, jalapeno and pepper in a dish or resealable bag.

2.  Add chicken and marinate overnight.

3.  Place chicken and marinade in a slow cooker and place bay leaves between chicken in the sauce.

4.  Cover and cook on low for 7 to 9.

5.  I didn't do this step but you can pour marinade into a sauce pan and reduce over medium heat for about 15 minutes.  I just took the sauce straight from the slow cooker and poured it over some steamed broccoli with a little salt.

Original recipe can be found at Paleo Table - Crock Pot Filipino Adobo Chicken.
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