I've eaten many different kinds of Adobo, the Mexican food dish. But, I also enjoy the Filipino version as well. I decided to recreate a dish in the slow cooker. In fact, there are 3 things I love using to cook on a daily basis, the pressure cooker, my ninja blender, and the slow cooker. I replaced my Original Crock-pot model to a slow cooker from Hamilton Beach- Stay or Go Slow Cooker, I received as a house-warming present . The convenience of this slow cooker is you can travel without worrying about spilling on your way. I also love the sleek design, the grips on the sides are fold perfectly for easy storage, and reinforced lid lock all the heat trapped inside. It heats up so quickly, makes my meals I've prepared evenly cooked. The best part of having this slow cooker is that I can use the stoneware to serve at the dinner table.
I always thought the flavor of this were going to be so complicated, but they're even beginner friendly. Here it is:
Using Hamilton Beach Slow Cooker (6 QT) Silver
8 or 10 Chicken Drumsticks, skin off
4-5 potatoes, cleaned and peeled
4 garlic cloves, minced
3 bay leaves
4 peppercorns
1 tablespoon of black pepper
2-4 tablespoons of cornstarch ( I used 2 1/2 for my desired thickness)
2/3 cup of soy sauce
2/3 cup of vinegar or apple cider vinegar
1 tablespoon of sugar
Place chicken and potatoes in stoneware, mix all ingredients together in a small bowl and let marinate for 30 mins of the counter top. While the chicken marinates you can heat up your slow cooker to low. Cook for a 7-8. Serve over white rice. Enjoy!
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