Slow Cooker Chicken Adobong Asado

This is a hybrid dish that combines the flavors of two iconic Filipino dishes, adobo and asado. I had this during the Christmas party of the Philippine American Performing Arts of Greater Pittsburgh (PAPAGP). It was prepared by Amy, one of the members. I fell in love with the taste of this delectable dish which comes from the Pampanga region of the Philippines.

It takes two steps which can be both conveniently done in the slow cooker. First you prepare the adobong chicken then add the ingredients to the cooked adobo to give the dish the taste of asado. The second step or both steps for that matter can be done in the stove top if one prefers.

My husband, my picky taster, gave this two thumbs up. It is good the first day but even better the next. One can easily use leftover chicken adobo and add the asado ingredients later. Whatever works.

Chicken Adobong Asado

Adobo Step

• 4.5 lbs chicken legs or thighs
• 1 cup soy sauce 
• 1/2 cup vinegar 
• 8 garlic cloves 
• 2 bay leaves 
• 2 tsp peppercorn

Asado Step

• 8 oz tomato sauce
• 2 tbsp tomato paste
• 1 tbsp fish sauce
• 2 tsp Worcestershire sauce
• 1-8 oz can mushroom, drained
• 1 onion sliced
• 1 green pepper sliced

Place the first six ingredients in the slow cooker or the ones in the adobo step and cook at high setting for 4 hours or at low for 8 hours.

Remove 1 1/2 cups of the adobo sauce then add the rest of the ingredients or the ones in the asado step. Slow cook for 2 hours at high setting.