Catholic Food Blog and Chicken Adobo

I really like crock pot recipes. In both the winter and summer.
 They are so easy to do, and with it being so hot right now, I am pleased that it doesn’t heat up the kitchen to much.
I have always loved Filipino food. My favorite is Lumpia. So with my love of  Filipino food, I saw this recipe and decided to give it a try. It was in a crock pot after all, how hard could it be?
 “Its not hard like rolling Lumpia,” I thought to myself.
Not at all!
I made this chicken with steamed rice that I made in the rice cooker and a simple salad. It cant get any easier than this.
It is even Monkey Girl approved. I love that!

Chicken in Adobo


4 yellow onions
4 cloves garlic, crushed
1 bay leaf
1 teaspoon peppercorns
4 chicken thighs
1/2 cup rice wine vinegar
1/2 cup soy sauce
1 tablespoon sugar
Steamed Rice


In the bottom of a slow cooker add the garlic, bay leaf, and the peppercorns. Slice the onions. Spread half of the sliced onions on the bottom of the slow cooker. Arrange the chicken in a single layer on top of the onions. Top with the remaining onions. Drizzle the vinegar and soy sauce over the ingredients and sprinkle with sugar.Cover and cook on the high-heat setting for 4 hours or the low-heat setting for 8 hours. Remove and discard the bay leaf. Divide the steamed rice among 4 plates and top with the chicken. Spoon the juices from the show cooker on top and serve, passing additional soy sauce at the table.

Peace be with you,