I remember having bok choy all the time growing up, mostly in my mom’s stir fry. I’ve been wanting to try this recipe, but wasn’t sure if I could find bok choy in Mid-TN. And when I did find it at Kroger, the cashier asked me about a hundred questions. What is this? Whatcha gonna do with it? What does it taste like? I answered as best I could and got home.
This recipe is from Real Simple, February 2011.
Substitution made, noted below.
Chicken Adobo with Bok Choy
2 medium onions, sliced
4 garlic cloves, smashed
2/3 c apple cider vinegar
1/3 c low-sodium soy sauce
1 tblsp brown sugar
1 bay leaf
8 skinless, bone-in chicken thighs (about 1 3/4 lbs.) – I used aprox 2 lbs of boneless skinless chicken breast
2 tsp paprika
1 c long-grain white rice
1 large head bok choy, cut into 1-inch strips
2 scallions, thinly sliced
In a 5 to 6 quart slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf and 1/4 tsp pepper. Place the chicken on top and sprinkle with the paprika.
Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high 4 to 5 hours.
Twenty minutes before serving, cook the rice according to the package directions.
Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender 3 to 5 minutes. Serve with rice and sprinkle with scallions.
The following tip is included with the recipe: You may be familiar with Latin American adobo, which is a spicy mix of chipotle and tomatoes. This Filipino version refers to a dish of meat stewed with vinegar, soy sauce, and paprika. You can easily substitute spinach or chard for the boy choy.