There have to be dozens of ways (if not more) to make Chicken Adobo, the delicious tangy Filipino dinner. I like making it in a slow cooker, since that allows the flavors to really merge. Serve it in a shallow bowl so that you can slop the tasty sauce all over it and not lose any. Bread sops it up really well.
8 chicken thighs, skinless
1/3 c soy sauce
3/4 c cider vinegar
8 garlic cloves, peeled and coarsely chopped
4 bay leaves
2 t freshly ground pepper
Chopped root vegetables, Brussels sprouts, or squash
1 (14 oz) can coconut milk
1 scallion, sliced thinly
Soak the chicken in the soy sauce in a zip-loc bag for about an hour. Place chicken and sauce in a slow cooker, along with the cider vinegar through the pepper. Turn onto high and cook until just boiling. Turn down and let cook for at least 3 hours. Add vegetables 2 hours before serving. About 10 to 15 minutes before serving, pour off most of the sauce into a non-stick skillet. Add the coconut milk, bring to a boil, lower the heat and reduce the sauce. Return it to the pot; serve with scallion garnish.