I love adobo chicken.
A good friend of mine has a Filipino husband and this is one of the dishes they often have. This is my version of the recipe for 2017 as I have tweaked it a bit. It was lovely with the apple cider vinegar this time instead of the red wine vinegar. I didn’t use fresh garlic but garlic minced from a tube to save time.
2 breast fillet
1 red onion
4 bay leaf
1/4 cup organic apple cider vinegar
3Tb kepjap manis
1/2 cup water
1Tb brown sugar
1Tb olive oil
place all ingredients in slow cooker for 2hrs on high
then drain and fry in skillet or baked in oven to crispy