If there is a dish from my childhood that I would like to keep on recreating, it has to be adobo. I love the contrast between the saltiness and tartness of the soy sauce and lemons with the unmistakable presence of garlic. It is the national dish of the Philippines and it has every reason to be everyone's favorite because it is just good. In fact, among all the Filipino dishes that I have introduced to my family, adobo always comes out the winner. No one says no to it and however much I put on the table, it always ends up wiped out especially when I cook the rice with the sauce.
But just to give you an idea, a classic adobo used soy sauce, coconut vinegar and garlic. Then you can just recreate it on your own like replacing the vinegar with different kinds of vinegar or even lemons just like what I do. Living outside the Philippines, it is always a struggle to find coconut vinegar so finding alternatives is a must. I found mine with lemons and that is how my family and I love it. Besides, a boost of Vitamin C with kids is always good.
I normally cook my adobo the usual way, in a saucepan. When I got my slow cooker, one of the dishes I thought of making immediately was adobo. There has to be a way. I had to precook the chicken and brown them well with the garlic before adding them to the slow cooker with the uncooked rice. The result is an amazing copy of how it is done in the saucepan. Of course, cooking adobo in a saucepan is still better but if you don't have the time to stay in front of the stove to wait for it to cook, behold, the slow cooker can do it for you! I will never think twice of making adobo in slow cookers if I am tight with my schedule.
I wrote the Slow Cooker Chicken and Rice Adobo recipe for Skinny Ms. so hop on there to get it. Skinny Ms. is a site dedicated to healthy living where you can find healthy recipes, tips on exercises and healthy living.