Josh served his mission in the Philippines and introduced me to Chicken Adobo. I instantly fell in love with the dish and craved it SO bad during my pregnancy with Jackson. There was a place called Little Manilla down the road that I ate at weekly back in 2006. Unfortunately the owner had to move back to the Philippines and I have been missing it ever since! So about a month ago I was making a cashew chicken Recipe, but didn't have cashews or rice wine vinegar. So I obviously left out the cashews and substituted Red Wine Vinegar. AND GUESS WHAT HAPPENED?!? Holy Smokes I accidentally made Chicken Adobo. It tastes awesome! Enjoy!!!
2 lbs boneless, skinless chicken thigh tenders (don't use chicken breasts)
1 Tbsp butter
1/2 cup soy sauce
4 tsp red wine vinegar
1 tsp garlic pepper
4 Tbsp ketchup
2 Tbsp brown sugar
2 garlic clove, minced
1 tsp ground ginger
1/2 medium onion chopped and sauted
1 medium potatoe chopped
cup carrots chopped
Chop onion. Heat butter in skillet over medium-high heat. Saute onions for about 5 minutes on each side.
Chop chicken, potatoes and carrots and place in slow cooker. Once onions are done sautéing place in slow cooker.
Combine soy sauce, vinegar, garlic pepper, ketchup, sugar, garlic, and ginger in small bowl; pour over chicken. Cook on HIGH for 3 to 4 hours. Server over rice. Makes 4-6 servings.
