Slow Cooker Chicken Adobo

Linda, my mother-in-law and the matriarch of the Barry family, came over from the Philippines at almost the exact same time as Paddy, my father-in-law landed in Chicago from Ireland (via Belize. Long story...).  They met through the Legion of Mary in the 1960’s when Paddy was the leader of the group at a church on the North side of Chicago.  Linda showed up at one of his meetings and promptly took charge. Although she passed before I came into the picture, I know, 100% that she was that kind of woman. She made things happen, she got involved, she was a doer, a giver, and a connector. You will hear this from everyone who ever met her.  

She’s the reason for so many things when it comes to my husband and his family, including the success of the Irish Boutique, the family business.  As Paddy tells me, she would remember every single one of her customers and details of their lives and families even if she hadn’t seen them for months or years. When she would go on buying trips to Ireland she would bring back suitcases full of specific items requested by customers, having kept in mind what they were looking for and their personal preferences.

She’s the reason her kids love rice and Paul has to have it most nights, which simplifies my life immensely (thank you!).  She’s also the reason why adobo, the national dish of the Philippines, is always well received at my house.  Although, if I’m being honest, I’ve never met anyone who has tried adobo and not liked it. It’s so simple, yet that mix of tangy vinegar, garlic and salty-umami flavor from the soy sauce and the meat make it hard not to love.  

Adobo is so easy to make on the stovetop and finished in the broiler, it’s almost embarrassing to have made a slow cooker version. Almost. But I’m not above simplifying anything so long as it is still delicious. While I know this wasn’t how Linda would have made it, I think she would approve and be happy to see her grandchildren eating adobo with abandon.  

Slow Cooker Chicken Adobo

2lbs chicken thighs and drumsticks, skin removed

8-10 cloves of garlic, crushed with the back of a knife

1 teaspoon black peppercorns

2 bay leaves

½ cup distilled white vinegar (or rice or apple cider vinegar)

¼ cup soy sauce

Chicken adobo is usually cooked in vinegar and soy sauce and finished under the broiler to brown and crisp up the skin.  Because I made this version in the slow cooker, I removed the skin and browned the meat at the beginning then let the meat slip off the bone and rest in the sauce until I was ready to serve it.

Either in a large pan or the insert of your slow cooker, sear meat over medium high heat until it is browned on all sides, about 4-5 minutes per side.

Add garlic, peppercorns, bay leaves, soy sauce and vinegar to slow cooker insert with chicken. 

Turn on low for 4-5 hours turning the chicken occasionally so that each sides takes a turn being submerged in sauce.

Once chicken is tender enough to fall off the bone easily, remove the bones and allow to rest in the sauce until you are ready to serve. It is even better the next day!

There are many, many variations of adobo.  Chicken and pork or a combination of chicken and pork are most common and often times coconut milk is added to the sauce. I serve adobo with white rice, a cooked vegetable like broccoli or sweet potatoes and something fresh, like cucumber and tomatoes dressed with a little bit of fish sauce, lime juice and brown or cane sugar.  The other day, I served it with that type of salad and Paul told me that his mom always did the same thing. Great minds…

Milwaukee Irish Festival

Photo credit: VISIT Milwaukee

The Irish Boutique is on the road this weekend at the Milwaukee Irish Festival, the world’s largest celebration of Irish music and culture.  My husband’s family has been going to the Milwaukee Irish Festival for about 30 years (maybe more?).  We even had to plan our wedding around it! Paul and I have been together over ten years now but last year was the first time I ever went to the festival.  It was amazing.

Irish Brigade in 1981 at the first annual Milwaukee Irish Festival.

Photo credit: Milwaukee Irish Festival

There are children’s activities, live music on multiple stages, books and authors, and, for those who like to shop, all of the Irish goods imaginable.  There is a huge gathering on Sunday morning for Mass and 5K run/walk and even a “Celtic Canines” area where you can learn all about Irish dog breeds.  If these activities are too wholesome for you, there are also beer and whiskey dedicated areas including “the Jameson Lounge” where you can sit down for a tasting. My hands down favorite last year was the Celtic Kitchen, an area dedicated to cooking complete with its own full schedule of chef’s doing demos and tastings of both traditional and modern Irish and Celtic cuisine.

And a show during last year's fest.

Photo Credit: Milwaukee Irish Festival

No matter who you are, you’ll find something you’re into.  I promise. It’s definitely worth checking out. You can see all of the events and schedules on the Festival website at http://irishfest.com/Irishfest.htm.  If you end up going, look for my brother-in-law John at the Irish Boutique located in the center of the Festival grounds inside the new covered shopping building. Look for the Irish Boutique banners!

They are setting up as I write this. 

Bacon-Wrapped Date Inspired Tart

Does your block party? Our block didn’t have one this year, probably because there aren’t that many young kids on our block.  Or, because we would be the obvious ones to organize it (since most of the young kids on our block are ours) and we didn’t.  I do, however, love a good block party and I’m glad that we live in an area where they exist.

Block parties weren’t a thing in any of the neighborhoods I lived in when I was growing up but I think they must be especially fun to experience as a child. From the simple pleasure of being able to actually run in the street (even if it is just one day a year), to having a bounce house, face painting and an excuse to run amok with all of the neighborhood kids while your parents are busy chatting and grilling burgers to notice what you are up to. It seems like a kid’s dream come true.

I give you Exhibit A. at the start of her three-course dinner which included: strawberry ice; vanilla ice cream; and a chocolate cupcake to round out the meal. Party on!

A couple of our good friends’ have an amazing block party every year. There are a ton of kids on their block and the parents are extremely organized when it comes to throwing their annual block party. They’ve got a schedule that includes a children’s lunch, a DJ, carnival games and raffle prizes, face painting, a bounce house, a talent show, a potluck dinner, a band, wine tasting and a bags tournament. They even have an ice cream truck.  They also have really nice neighbors who are always welcoming when we crash their events.

When crashing events, I like to come prepared with some kind of offering.  As I was brainstorming ideas for a dish to bring to the block party I kept thinking that I wanted to bring something that :

1. feeds a crowd,
2. is easy to transport, hold and eat,
3. is good at room temperature, and
4. keeps well.

I knew that slab pie or tart of some kind would do the trick, but I was having such a hard time deciding on what to put in or on it.

So I started to make a list of crowd-pleasing hors d'oeuvres and appetizers. You know, the stuff that everyone seems to like when it’s served at a party or event. The stuff you end up ordering at restaurants when you have a big group who can’t seem to agree on anything. My list went something like this: caprese salad (too difficult to eat, doesn’t really keep well or look pretty after a while); hummus (too boring, although I do love hummus); jalapeno poppers (best eaten when hot and not very kid-friendly); spanakopita (a possibility) and then I came up with this one...bacon-wrapped dates. I love bacon-wrapped dates, especially when they are stuffed with goat cheese.  Does anyone not like bacon-wrapped dates? I knew I had a winner.

One of the benefits of this choice was ease of execution, which, let’s face it, I am all about. The older I get and the more experience I have cooking for others, the less daunted I am by recipes with multiple steps or a lot of ingredients.  Still, I’m a big believer in simplicity and that a lot of times, simple is not just simple, but also superior in taste.  So, once I made a decision, it was beyond easy for this little tart to come together.  

Bacon Wrapped Date Inspired Tart

• 1 sheet puff pastry (10” by 15”)
• 8 oz goat cheese (chevre)
• ½ cup grated parmesan
• 1 tablespoon fresh thyme, minced
• 2 cloves of garlic, minced
• 1 teaspoon lemon zest
• 1 egg mixed with 1 tablespoon of water (egg wash)
• 12 dates, roughly chopped
• 6 slices of bacon
• ½ cup chopped pistachios
• Honey or balsamic reduction for drizzling on top

Preheat oven to 375F.  Cook bacon for 8-13 minutes until a lot of the fat has rendered but bacon is not yet crispy.  The time this step takes will depend on thickness of your bacon.

Set bacon aside to cool in between two paper towels to collect any extra fat.

Turn oven temperature up to 400F.

In a medium-sized bowl, combine the goat cheese, parmesan, thyme, garlic and lemon zest and whip until texture is a smooth and spreadable consistency. Add a little cream or milk if necessary to make the goat cheese mixture easy to spread.

Roughly chop bacon.

Unfold one sheet of puff pastry and crimp edges like you would a pie to form a border. Spread goat cheese mixture evenly over the puff pastry all the way to the border.

Top with bacon and dates.

Brush edges of the tart with egg wash.

Oven-ready

Bake on a rack set in the center of the oven for 20-30 minutes or until tart is evenly browned all over.

Set on a rack to cool for 10 minutes. Top with pistachios and drizzle with honey or balsamic reduction before serving.

Sliced and in transport (on my lap in the car).