Slow Cooker Variation on Chicken Adobo and Weekly Menu

I know it's boring to just read weekly menus with no recipes or recipe reviews so I will start (or try) to post recipes of our meals (if we don't succumb to temptation and go out somewhere).

Sunday is the start of a new menu week, and tonight's meal is a variation on Chicken Adobo. I think I've only had this dish once (at a food court), and with all the variations I've seen online, I had no idea what "authentic" Chicken Adobo should taste like or if the recipe I'm using (Real Simple, February 2011 issue) is anything like the real thing. I subbed in carrots and celery for the onions (this could have drastically affected the flavour), and some napa and spinach in place of the bok choy.

I'm trying to make our meals more vegetable-centered, rather than meat, which is why I reduced the amount of chicken to less than half of what the recipe calls for. Japanese cooking (which what I grew up with) mostly uses meat to add flavour dishes, rather than having it be the main thing.

Chicken Adobo with Bok Choy
from Real Simple, February 2011 issue

2 medium onions, sliced (I used 4 stalks of celery, chopped)
4 garlic gloves, smashed
2/3 cup apple cider vinegar
1/3 cup low sodium soy sauce (I used wheat-free tamari)
1 tablespoon brown sugar
1 bay leaf
black pepper
8 skinless bone-in chicken thighs, about 1 3/4 pounds (I used 2 boneless thighs and one breast)
2 teaspoons of paprika
1 cup long grain white rice (I used brown rice)
1 large head bok choy, cut into 1 inch strips (I used 2 large handfuls of spinach and 1/4 head of napa cabbage)
2 scallions, thinly sliced (omitted)
(I added 1 large chopped carrot)

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

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

Cook rice according to instructions.

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

The verdict: Pulled chicken-like consistency in a tangy (soupy) sauce. I put the carrots and celery in at the beginning, which tasted fine, but as you can imagine, ended up pretty mushy. You see, here's the thing. I love the taste and flavour onions add to dishes, but not the long, stringy, slimy things that end up in my food when I cook them. If I do use them, I usually chop them up very finely so they blend in well with whatever it is I'm making. Since Adobo sauce is quite thin in consistency, I knew I would end up with that stringy, slimy stuff. I knew the chicken needed something to "sit" on in the crockpot. Enter the carrot and celery.

Next time I make this, I will add maybe half an onion, finely diced, place the chicken on top, and then definitely add the carrot 30 minutes before time's up, the celery 15 minutes before, and then the bok choy or napa or whatever it is, 5 minutes before (as per original recipe). Also, the spinach, while tasting lovely, did not make this dish look very pretty. If you've got eaters who are nit-pickers on presentation, you may want to reconsider...


As for this week's menu, here it is:

Sunday: B-a kiwi and a banana (I had an early morning thing), 2nd B (after the thing)-1 over-easy egg, hash browns, and 2 pieces of bacon (at a restaurant); L-full from 2nd B so had a banana, mango, and cashew milk smoothie; D-Chicken Adobo on brown rice.

Monday: B-a kiwi and a banana (another early morning thing); L-leftover lentil chili (yes, eating up that last little bit!); D-Leftover Chicken Adobo on brown rice.

Tuesday: B-Oatmeal (no early morning thing, hurray!); L-Leftover Chicken Adobo; D-Out for Pho

Wednesday: B-Oatmeal; L-Chicken adobo; D-Out for sushi!

Thursday: B-Oatmeal; L- Rice, pickled plum and seasoned seaweed; D-Veggie stir-fry

Friday: B-Oatmeal; L-Chicken salad on crackers; D-Out for dinner at a restaurant but we're having Peking Duck for sure!

Saturday: B-Oatmeal; L-spelt toast, hummus, veggies, goat yogurt; D-Sushi

Jerk Chicken Chili-Soup in the Crockpot

This chili-soup, (I added the -soup part because I didn't add any cornstarch to thicken it. I don't mind it being soupy at all) is surprisingly warming on these chilly November days, considering Jerk is a Caribbean flavoring. The husband and I started taking off our sweatshirts as we tucked into this soup, as the chili-like flavors heated up our cores. The rich smell of cinnamon will fill your kitchen throughout the day, as this soup simmers away in the crockpot.

The soup looks watery at first, but once the chicken is shredded, it definitely thickens up. Because the chicken cooked in the crockpot, it comes apart very easily with a squish of the ladle. You could also take the chicken out and shred with 2 forks but I found that the chicken was falling apart so much as I tried to pick the pieces out, that I just stopped trying. I used water instead of chicken broth and I found the soup to be well-flavored. I've had a few over-salting incidents recently, so I decided with this one, to leave the salt out completely, and just add as much or as little salt as we like at the table.

I made some changes to this recipe to fit what I had in the kitchen. One major change is that I put a raw chicken breast and thigh in the crockpot. I know some people are hesitant to do this, as the chicken will stay at a low temperature for a long period of time. I'm not one to worry too much about that, so this truly is your judgment call. The original recipe suggests using a rotisserie chicken, shredded of its meat but I kind of thought it was a waste to go out and buy a rotisserie chicken, just to rip meat off of it and put it in a soup. I would have rather used the seasoned chicken to make sandwiches or Vietnamese-style salad rolls.

I also used 3 fresh tomatoes instead of a can of diced ones. I had three ripe ones sitting on the counter so that was a no-brainer. For the beans, I just used what I had in the pantry. I've added my changes in parenthesis.

We found this soup to be quite mild. It could definitely be kicked up with cayenne or more jalapenos! It's the perfect winter dish, which will definitely be made again!!




Jerk Chicken Chili (Soup in the Crockpot)
4-6 servings
source: Pam Anderson, Perfect One-Dish Dinners

1 tbsp olive oil
1 large yellow onion, chopped
1 yellow bell pepper, chopped (I used green)
3 tbsp chili powder
1 1/2 tsp dried thyme
1 tsp ground cinnamon
1/2 tsp ground allspice
1 large rotisserie chicken, meat removed and shredded (about 6 cups) (I used 1 breast and 1 thigh)
4 cups chicken broth (I used water)
1 can (14 oz) diced tomatoes (I used 3 fresh medium-sized tomatoes)
1 can (15 oz) black beans, drained
1 can (15 oz) small white beans, drained (I used kidney beans)
2 tbsp chopped pickled jalapenos (I used 1/4 of a fresh one, some seeds included with a tbsp of vinegar)
3 large garlic cloves, minced
1/2 cup chopped fresh cilantro
1 oz semisweet chocolate (I used dairy-free)
2 tbsp cornmeal or 3 tbsp cornstarch mixed with 2 tbsp water (optional for thickening) (I omitted)

Here are Pam Anderson's directions:

1. Heat oil in a large pot over medium-high heat.
2. Add onion and bell pepper and cook, stirring until softened, about 5 minutes.
3. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.
4. Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.
5. Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired. If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken. Turn off the heat and let stand for 5 to 10 minutes before serving.

Here are my directions: 1. Add all ingredients except the chocolate and cilantro to the crockpot. Stir well and set to low and cook for 7 hours. 2. After 7 hours, add chocolate and stir to make sure it has all melted. 3. Ladle into bowls and garnish with cilantro.