Filipino Adobo (lamb Or Chicken) With Slow Cooker Variation

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3 -4 lbs lamb (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1 cup water
• 2 -3 bay leaves, crumbled
• 2 teaspoons peppercorns (whole)
• 4 garlic cloves, crushed
• 1 medium onion, chopped
• 3/4 teaspoon ground pepper
• 2 teaspoons salt (optional, i do not put it in, it is what the original cook uses)

Recipe

• 1 note: the original recipe just called for vinegar. i use apple cider vinegar - just use what you have. some reviewers have used rice vinegar and been pleased. rice vinegar seems to have a touch of sweetness. do what pleases you - experiment and have fun in the kitchen.
• 2 stove top instructions.
• 3 combine all of the ingredients in a large pot. (the women who shared the recipe with me put the spices into the pot freely. reviewer felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. do whichever please you).
• 4 allow everything sit at room temperature for at least 15 minutes.
• 5 bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
• 6 remove lid and cook 10 minutes more.
• 7 serve with rice.
• 8 slow cooker instructions.
• 9 combine all of the ingredients in a slow cooker. (the women who shared the recipe with me put the spices into the pot freely. reviewer felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. do whichever please you).
• 10 allow meat to sit at room temperature for at least 15 minutes.
• 11 cook on high for 3 hours or on low for 6 hours until lamb or chicken is done (time depends on your slow cooker).
• 12 serve with rice.
• 13 (freezer instructions courtesy of erindipity).
• 14 to freeze: combine all ingredients in a ziptop bag. freeze.
• 15 to serve: thaw overnight in the refridgerator. allow to sit at room temperature for 15 minutes; cook as directed.