Cookbook Review: 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes...Featuring Filipino Chicken Adobo
It had never occurred to me to use my slow cooker to cook Indian and Asian food...but Sunil says it’s a natural fit. The longer, slower cooking process is perfect for allowing the spices in curry-based dishes develop...and even cheaper cuts of meat turn out juicy and tender in the process. I thumbed through the cookbook trying to decide what to feature, and so many recipes from around the globe caught my eye. Check these out:
- Aromatic Shrimp Pilaf
- Bombay Chicken Curry
- Vietnamese Spiced Beef & Noodle Broth
- Cambodian Pork & Lemongrass Curry
- Sri Lankan Green Bean Curry
I ultimately decided to try a recipe I’ve always been curious about but had never cooked: chicken adobo. This is Filipino comfort food at its best: simple ingredients cooked over low heat until the flavors combine into something that’s way more than the sum of their parts! Chicken is essentially braised in a mixture of chicken broth, soy sauce, cider vinegar, lots of garlic, and a few spices. The initial prep takes about 20 minutes, and then the slow cooker does the rest. If your slow cooker has a timer and a stay-warm setting, you can put this on before work -- and dinner will be ready when you return home. I made this after work last night since Michael was working late -- by the time we were ready to eat at 900, the chicken was fall-off-the bone tender...and my kitchen smelled amazing!
Filipino Chicken Adobo
from 150 Best Indian, Thai, Vietnamese & More
Slow Cooker Recipes
Step 1: Add the following ingredients to a medium saucepan: 2 cups chicken broth, 1/2 cup apple cider vinegar, 1/2 cup soy sauce, 1 tsp. freshly ground pepper, and 2 bay leaves (mine were small, so I used 3). Stir to combine and bring to a boil over med-high heat. Reduce heat and simmer the adobo stock for about 20 minutes.
Step 2: While the adobo stock simmers, coarsely chop 15 cloves of garlic. Add 2 tbs. oil to a small skillet over medium heat. Add the garlic and saute until golden, stirring occasionally so it doesn't burn. This will take about 5-6 minutes. After the adobo stock has simmered for 20 minutes, add the garlic and oil, and stir well to combine.
Step 3: Arrange 2 lbs. of chicken in the bottom of a slow cooker. I used skinned drumsticks and two skinless, bone-in chicken breasts. Pour the adobo stock over the top. Cover and cook on Low for 6 hours or High for 3 hours, until the chicken is cooked through. Remove the bay leaves before serving.
Wowza...this chicken is bursting with intense flavor...garlicky, tangy, and a savory-salty kick from the soy sauce! After cooking in the adobo stock for 3 hours, the flavor permeated the tender chicken all the way to the bone. After cooking slowly on low heat, the garlic is mellow and delish! The only change I made to the original recipe was to use drumsticks and breasts in place of thighs since I prefer drumsticks and Michael only eats white meat. Other than that, I followed the recipe to the letter. The only accompaniment this dish needs is some steamed white rice to soak up the flavorful adobo sauce and a simple green salad with sesame-ginger dressing.
150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes contains tons of great high-flavor recipes in a variety of heat levels, broken down into the following chapters: Meat Dishes, Poultry & Eggs, Fish & Shellfish, Vegetables Fruits & Nuts, Rice & Pulses, and Accompaniments. If you’re interested in purchasing this fantastic cookbook, it can be ordered from Amazon. I can’t wait to try more of the recipes from this cookbook really soon...that Aromatic Shrimp Pilaf is really calling my name!!
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