Chicken Adobo

By BobN

Ingredients

• 3 Pounds bone-in chicken thighs
• 6-10 garlic cloves
• 1 Large sliced yellow onion
• 3 1/2 oz. low sodium soy sauce
• 4 oz, apple cider vinegar
• fresh ginger root , (about 1 inch) cut into thick slices
• 4-6 Bay leaves
• Freshly ground black pepper, to taste
• 1 Tbls Garlic powder
• 1 tsp Paprika
• 1 Tbls cooking oil

Preparation

Step 1

Heat a heavy frying pan on medium high with a Tablespoon of oil

Season chicken thighs with garlic powder, ground black pepper, and paprika

Brown both sides of each chicken thigh until the skin is golden and much of the fat is rendered out. Set chicken aside and dispose of the drippings.

In the slow cooker drizzle 1 Teaspoon of oil to the bottom of the pot
Line the bottom of the slow cooker with the sliced onions.

Place the browned chicken thighs on top of the sliced onions. Layer the garlic cloves, ginger slices, and bay leaves on top of the chicken.

Pour the soy sauce and vinegar over the chicken and add a generous amount of freshly ground black pepper.

Set the slow cooker on 30 minutes on High, then to 8 Hours Low.