Filipino Chicken Adobo
3 large potatoes, pealed and cubed
1/2 c low sodium soy sauce
1/2 c rice vinegar
1/2 c water
1 bay leaf
8-10 whole black peppercorns
2 Tbsp fresh chopped parsley, or 1 tsp dried
1/8 tsp ground cinnamon or 1 cinnamon stick, optional
1 Tbsp olive oil
5 chicken drumsticks and/or thighs
1/2 onion, chopped
1 Tbsp garlic, minced
Slow Cooker Method:
1. Add potatoes, soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon (if using) to slow cooker and mix well; set aside.
2. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking and add skillet contents to slow cooker, making sure chicken is buried in between the potatoes and will get plenty of juice. Pierce chicken pieces with fork, a couple times each.
3. Cover and cook on low 6 to 8 hours or 4 hours on high. Remove cinnamon stick, if using, before serving.
Stove Top Method:
1. Place potatoes in medium sauce pan, cover 1 to 2 inches in water, and boil until knife or fork enters center of one easily; drain and set aside.
2. Meanwhile, mix soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon in small bowl; set aside.
3. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking.
4. Pour juice mixture (step 2) over chicken and bring to a boil (keeping heat at medium). Reduce heat to medium-low and simmer 45 minutes, or until chicken is cooked through. Remove cinnamon stick, if using.
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