Filipino Chicken Adobo

Adobo (which in Spanish translates to "marinade") is the unofficial national dish of the Philippines. So it is our duty as Filipinos to introduce this dish to other cultures. Almost everyone has their own version of how to make this dish. It's quite simple and yields the same delicious and comforting taste that always reminds us of home.

I think I've found MY favourite version of how I'd like my adobo cooked. After trying this version, I can never go back to doing it the typical way. Basically, I used my handy dandy slowcooker to do the job, and mixing in all the traditional ingredients. After 5h, I separated the chicken pieces and broiled it for a couple of minutes (so the chicken is not too mushy/fall apart). Meanwhile, I reduced the broth in half and poured the sauce over the chicken and garnished it with green onions. Best served with a bowl (or two!) of hot jasmine rice. The reason why I like this version is that the flavour really seeps into the chicken, which I seem to can't perfect doing it the traditional way.
TIP: Got leftovers? Flake the chicken and make adobo fried rice!
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