Chicken Adobo with Bok Choy

By cheeserohan

Ingredients

• 2 medium onions, sliced
• 4 garlic cloves, smashed
• 2/3 cup apple cider vinegar
• 1/3 cup low-sodium soy sauce
• 1 Tablespoon brown sugar
• 1 bay leaf
• black pepper
• 8 skinless, bone-in chicken thighs (about 1 3/4 pounds)
• 2 teaspoons paprika
• 1 cup long-grain white rice
• 1 large head bok choy, cut into 1-inch strips
• 2 scallions, thinly sliced

Details

Servings 4

Preparation

Step 1

In a 5-to 6-quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and 1/4 teaspoon pepper. Place the chicken on top and sprinkle with the paprika.

Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours, or on high for 4 to 5 hours.

Twenty minutes before serving, cook the rice according to the package directions.

Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.