Chicken Adobo with Bok Choy

Source: Real Simple Magazine

Servings: 4 servings - made dinner for 1 night and froze the rest for another dinner

Hands-on time: 10 minutes

Cooking time: 7-8 hours

Ingredients:

2 medium onions, sliced

4 garlic cloves, smashed

1/3 cup apple cider vinegar

1/3 cup low sodium soy sauce

1 Tablespoon brown sugar

1 bay leaf

black pepper

8 skinless, bone-in chicken thighs (about 1.75 lbs)

2 teaspoons paprika

1 large head bok choy, cut into 1 inch strips

2 scallions, thinly sliced

1 cup white rice

Directions:

*In a 5- 60 6-quart crock pot, combine onions, garlic, vinegar, soy sauce, brown sugar, bay leaf and 1/4 teaspoon pepper.

*Place chicken on top and sprinkle with paprika. (Note, i could only find skin on, bone-in thighs, so i removed the skin before putting in the crock pot)

*Cook, covered on low for 7-8 hours or high for 4-5 hours, until the chicken and onions are tender

*Twenty minutes before serving, cook the rice according to package directions

*Ten minutes before serving, if the crock pot is on low, turn it to high. Gently fold the bok choy into the chicken, cook covered until tender, about 5 minutes.

*Serve with the rice and sprinkle with scallions.

Verdict:

This was really good. Definitely one of my favorite crock pot chicken recipes so far. Everyone gobbled this up. And bonus that it makes enough to freeze for another meal.