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Slow Cook Chicken Adobo

October 9, 2025 Alistair Ramsay

Ingredients (Serves 5)

  • 2 tsps avocado oil

  • 1.5kg skin-on, bone-in chicken thighs

  • 300ml chicken stock (made with one organic stock cube)

  • 50ml white vinegar or apple cider vinegar

  • 50ml soy sauce or tamari

  • 180g brown onion, chopped

  • 3 garlic cloves, left whole

  • 10g peeled ginger, sliced

  • 8 black peppercorns

  • 1 bay leaf

To Garnish:

  • 2 spring onions, sliced

Nutrition

  • Per serving: 419 calories, 39g protein, 5g carbs, 27g fat

Preparation

  • Heat the oil in a large saucepan over a medium flame.

  • Add the chicken and fry for 3-4 minutes on each side. Cook in batches if preferred.

  • Transfer the chicken to your slow cooker dish.

  • Add the soy sauce, and white vinegar to the stock and stir well.

  • Pour over the chicken.

  • Add the garlic, onion, ginger, bay leaf and peppercorns. Stir gently.

  • Cover and cook on a low setting for six hours or a high setting for four hours.

  • Remove and discard the bay leaf and chicken skin before serving.

  • Serve garnished with spring onion (and/or with rice)

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