The February 2011 edition of Real Simple featured Chicken Adobo with Bok Choy. We had all the ingrediants in our fridge and it uses one of my favorite appliances: the slow cooker. I set everything up mid-morning on Sunday so it would be ready by halftime of the 4:00 pm game. It was great being able to just chill out and enjoy the game while everything cooked.
2 medium onions, sliced
4 garlic cloves, smashed
2/3 cup apple cider vinegar
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 bay leaf
8 skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
2 teaspoons paprika
1 cup long-grain white rice
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced
1.In a 5- to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and ¼ teaspoon pepper. Place the chicken on top and sprinkle with the paprika.
2.Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
3.Twenty minutes before serving, cook the rice according to the package directions.
4.Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.
The Verdict - The chicken turned out very tender and moist, but this recipe does need dark meat to work. The sauce had good flavor, but was overly acidic. Next time I make it, I will lower the amount of vinegar and add red wine or stock.