Last night, I searched recipes for bok choy because I really needed to use up some baby bok choy I had gotten a couple weeks ago. I found a recipe for chicken adobo that looked really good and could be made in a slow-cooker, which meant it could cook while I was sleeping. While the recipe calls for several heads of bok choy, I also had a fairly good size bunch of kale I needed to use up, so I combined the baby bok choy and kale to give the dish some depth.
Slow-Cooker Chicken Adobo with Greens
Adapted from: http://projectroe.wordpress.com/2011/03/02/slow-cooker-chicken-adobo-with-bok-choy/
- 8 boneless skinless chicken thighs (may substitute whole chicken, cut up*)
- 2 2/3 cup cider vinegar
- 1 1/3 cup tamari or light soy sauce
- 4 Tbsp light brown sugar
- 1 large sweet onion, thinly sliced*
- sweet paprika, to taste
- 2 heads baby bok choy*
- 1 bunch kale*
Slice onion thinly and place in bottom slow cooker. Mix vinegar, soy sauce and brown sugar; pour over onions. Place chicken thighs over mixture and sprinkle with paprika. Cover and cook on LOW 7-8 hours. Wash greens thoroughly and chop into bite-sized pieces. Turn slow cooker to HIGH; place greens on top of chicken. Cook 10 minutes until greens are bright green. Serve over rice, if desired.
Note: this recipe has quite a vinegary taste. If you prefer a more sweet sauce, you may add a couple more tablespoons of brown sugar to cut the acid.
*CSA ingredients
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