About
This adobo style chicken is slow cooked with salty tamari sauce, tangy cider vinegar and the sweetness of maple flavored syrup.
This is a simple dish to prepare, perfect served with cauliflower rice or steamed vegetables.
Ingredients
- 4 medium chicken thigh, skin removed before cooking
- 2 tablespoon, chopped shallot
- 2 1 leaf badia bay leaves
- 1 ½ tablespoon tamari sauce
- 1 ½ tablespoon apple cider vinegar
- 1 tablespoon maple flavored syrup by lakanto
- 1 tablespoon olive oil
- 1 clove garlic
- ¼ cup chicken broth, bouillon or consomme, ready-to-serve can, low sodium
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a medium/high heat. Add the chicken thighs and cook until browned all over, then arrange the thighs in the base of the crockpot.
- Thinly slice the shallot and garlic and scatter over the chicken. Whisk together the tamari, vinegar and syrup.
- Pour the sauce mixture over the chicken along with the stock. Top with the bay leaves.
- Cover and cook on high for 2-3 hours or until the chicken is completely cooked through. Discard the bay leaves to serve.
Nutrition Facts
- Servings: 4
- Calories: 168.6kcal/705.5kJ (per serving)
- Fat: 7.9g (per serving)
- Carbs: 3.1g (per serving)
- Protein: 20.9g (per serving)
