Slow Cooker Sweet ‘n’ Sour Adobo Chicken

Good Pair Days (Roos Michels) -
  • 4 tbsp veg oil
  • 600g chicken thighs, skin and bone removed, halved
  • 2 tbsp cornflour
  • 1 onion, cut into chunks
  • 5 crushed garlic cloves
  • 2 red capsicums, cut into chunks
  • 400ml coconut milk
  • 100ml soy sauce
  • 50g brown sugar
  • 6 bay leaves
  • Cooked rice or noodles, to serve
  • Heat half the oil in a pan, and put the chicken in a large bowl, season, and toss with the cornflour. Cook in batches to brown all over, then tip in the slow cooker. Fry the onion, capsicum, and garlic for a few mins to soften, then add them to the cooker with the chicken.
  • Pour the coconut milk into the slow cooker, along with the soy sauce, sugar, vinegar, and bay leaves, then season well and cook on low for 5-6 hours until the meat is tender. If the sauce is looking a little thin, make a paste from some more cornflour and splash of water, and stir to thicken nicely, then serve with cooked rice or noodles.
6 hrs
4 serving