Go Back
Native chicken adobo with immature eggs

Native chicken adobo with immature eggs

It took four hours in the slow cooker to tenderize the lean and intensively flavorful meat, but the long wait was worth it.
Course Main Course
Cuisine Modern Filipino
Keyword Bone-in chicken, Filipino adobo
Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes
Servings 4 people

Ingredients

  • 1 whole native chicken (1.2 to 1.3 kilograms / 2.4 to 2.6 pounds) cut into serving pieces
  • 1 whole garlic cloves separated
  • 2 to 3 bay leaves (laurel)
  • 1 generous teaspoon oregano leaves
  • 1 teaspoon black peppercorns
  • ½ cup vinegar
  • ½ cup dark soy sauce
  • 1 cup immature eggs with the sacs and liver

Instructions

  • Rinse the chicken well to remove impurities.
  • Place the chicken pieces in the pot of the slow cooker (include the gizzard, feet, neck and head).
  • Add the garlic, bay leaves, oregano and peppercorns.
  • Pour in the vinegar, soy sauce and half a cup of water.
    Adding vinegar and soy sauce to native chicken and spices in slow cooker
  • Set the cooker on HIGH and cook for four hours.
  • Taste and adjust the seasonings, if needed.
  • Drop in the immature eggs, sacs and liver. Stir and cook for another 10 to 15 minutes.
    Adding immature eggs, sacs and liver to native chicken adobo in slow cooker
  • Serve the chickan adobo and immature eggs with rice.
    Native chicken adobo with immature eggs