Chicken Adobo

This has quickly become one of my favorite meals for three reasons:

1. It tastes awesome.
2. The ingredients are simple and cheap.
3. CROCKPOT.

Don't you love crockpot recipes?  Don't they continue to amaze you and make your life easier? Don't you secretly feel like a sneaky genius who has duped everyone into thinking you worked all day on one meal?

Along with a crockpot, you will also need a knife, measuring cup and measuring spoons, if you don't feel comfortable enough to just eye measurements.  You can cook a pot of rice once your crockpot is turned off and on the warm setting if you'd like.  I think brown rice rounds out the flavors very nicely.

Before and after cooking for four hours

Crockpot Chicken Adobo
Serves 4 (or 2 + a few leftover meals)

8 chicken thighs
2 onions, sliced or chopped
3-4 cloves garlic, smashed
2/3 cup apple cider vinegar
1/3 cup tamari (gluten-free soy sauce)
1 tbs brown sugar
1 bay leaf (buy the bay leaves in the Hispanic spice section if you can...they come in a small bag and are much cheaper than the spices in the baking aisle.  Look for the brand Badia)
2 tsp paprika
spinach (optional)
scallions (optional)
toasted sesame seeds (optional)


Rinse the chicken thighs and pat them dry with a paper towel.  Set aside.

Combine the next six ingredients in the crockpot.  You don't really need to stir at all, but I would try to pour the liquids and sprinkle the sugar all over.  Place the thighs on top and sprinkle with paprika. Paprika doesn't have a strong taste (it's all about the color) so you can use an extra teaspoon if you like, and/or add black pepper on top.

Cook on low for 8 hours or high for 4 hours.  Either way, the onions will be soft and the chicken will fall right off the bone.  I like to fold half of a bag of spinach in right before serving, and throw some chopped scallions and sesame seeds on top.