One of my dear friends in Washington state makes a fantastic Chicken Adobo and Chicken Long Rice which she has so graciously shared with me several times. So heavenly, I keep begging her for the recipes. Of Filipino decent, my friend used to watch her Grandfather prepare these traditional dishes when she was little. She now prepares them for her family, and her extremely grateful friends. Since then, I’ve come to know another friend and colleague of Filipino decent (Danny, you know who you are!) and I continuously drool over his very delicious looking Instagram feed.
Because I’m of the curious sort and I’m inspired by my friends ancestral cuisine, several years ago I decided to explore the flavors of the Philippines. Many recipes and full tummies later, this fragrant and enticing slow cooked red ginger chicken was created. This recipe is simple and brimming with the flavors I was craving.
As well, at that time I had a full private chef client list and I was on a mission to create more slow cooker meals for our very busy family schedule.
When I originally posted this slow cooked red ginger chicken recipe I was raising backyard chickens (laying hens only, they were not raised for consumption) and posted the photos below. I adored my chicken gals, and you know, I think they adored me too. When we left Washington state, my girls landed a cushy gig at a local farm where they would live out their sweet chicken lives in chicken luxury. Since that time I haven’t had the opportunity to build another chicken coop and raise backyard chickens, but I’m sure that time will come again.
I still dabble with this recipe at times, adding a little heavy cream to the sauce when the mood strikes. On occasion I’ve prepared the sauce stove top, added a little heavy cream and then ladled the sauce over grilled chicken breasts. I like chicken breasts either grilled or pan seared and then finished in the oven. Slow cooked chicken breasts can have a strange chewy texture and for some reason I just don’t find that palatable. Surprisingly I do have a bit of a fussy palate. 😉
If you make this recipe let me know how it turns out for you and how you like it. I’d love your thoughts. This is one of those recipes that keeps evolving and one day it just might be perfected.
Delicious Wishes and Loads of Love to you!
- 8-10 chicken thighs, no skin but you can use bone in or boneless
- 1- 3 inch piece of fresh ginger, peeled
- 1 cup tomato sauce (a great way to use your canned tomatoes!)
- ½ cup Tamari (or soy sauce)
- 3 cloves garlic, smashed
- Fresh ground pepper
- Chopped fresh cilantro or green onions for garnish
- White Rice
Pre-heat the slow cooker on low.
Thick slice the ginger into 5-6 pieces. Whisk together the tomato sauce, tamari, garlic and ginger and reserve.
Season the chicken pieces with pepper and brown in a skillet on both sides. You’ll want to achieve a nice deep brown color on the chicken as this will give the chicken a lot of flavor. Transfer the browned chicken pieces to the slow cooker.
Pour the sauce over the chicken and slow cook on low for about 5-6 hours or until the chicken has reached an internal temperature of 165F. Chicken thighs and legs cook up better in the slow cooker, rather than chicken breasts.
When the chicken is done, transfer the chicken to a platter. Strain the *sauce through a mesh colander and ladle over the chicken. Serve over white rice and garnish with chopped fresh green onion or cilantro.
To make a thicker sauce, heat the strained sauce in a small sauce pan. In a small bowl, mix together a spoonful or two of the heated sauce with about 1/2 teaspoon of corn starch. Then whisk that mixture back into the sauce pan and let it come to a boil for only a few seconds or until you've reached desired consistency.