Healthy Paleo Chicken Adobo Recipe

I’ll admit that this is not my recipe at all. In fact, I was perusing cookbooks at Barnes and Nobles and found a Paleo friendly crockpot cookbook and snapped a picture of this recipe. I just about screamed when I found out I could make my mom’s authentic chicken adobo recipe with a Paleo-friendly twist.

Now that Fall is here too, I’ve on this kick of wanting to use my crockpot and make things super easy in the kitchen. I’m all about spending as less time as I can in the kitchen without having to sacrifice taste, and the crockpot is that one-stop solution for that problem.

Using the crockpot is such a great way to save time and get your meals ready in bulk. When it’s done, simply portion out your chicken to your liking and store it in your portion controlled containers so you can bring it to work for the next few days!

I hope you love this recipe as much as I did! It sure brought me back to my childhood.

INGREDIENTS

• ½ cup white vinegar
• ½ cup coconut aminos or Tamari
• ½ cup water
• 6 cloves garlic, crushed
• 1 tsp black peppercorns
• 2 bay leaves
• 4 skinless chicken thighs
• 4 skinless chicken legs
• 1 tbsp ghee
• Salt and pepper just before serving

INSTRUCTIONS

• Combine all ingredients except chicken and ghee in a bowl. Place the chicken in the bowl, coat with marinade, then cover and refrigerate for at least 2 hours, or even better, overnight.
• Place the sauce in the slow cooker.
• Melt the ghee in a heavy-bottomed pan over medium heat. Brown the chicken on all sides in two batches, about 5 minutes a batch, and transfer to the slow cooker.
• Cook on low for 6 hours.
• Salt and pepper to taste, then serve, spooning the sauce over the kitchen.

SERVINGS: 6 – 8