Lola’s Slow Cooker Chicken Adobo

February 28, 2022

Jill Melton

The native dish of The Philippines, this chicken adobo comes from Josie “Lola” Villacorte, mother of Nicole Payne. Nicole owns Red Perch in the new Sylvan Supply building off Charlotte Pike with husband and chef Cam. Grabbing some of this adobo at Red Perch is rare, given Lola only makes it when she visits from San Francisco. Thankfully, she shared her recipe with us.

Editors Update: The Red Perch closed in Fall 2025.

Ingredients

1/2 cup soy sauce

2 teaspoons course ground pepper

1 teaspoon salt

1/2 cup white vinegar

1 cup coconut milk

10 cloves garlic, chopped

2-3 pounds chicken drumsticks and/or thighs, skin-on and bone-in

2 bay leaves

1 red chili, chopped or 1/2 teaspoon red pepper flakes, optional

sliced green onions, optional

3 cups cooked white rice

Preparation

1. In a large bowl, combine soy sauce, pepper, salt, vinegar, coconut milk, and garlic. Add chicken and toss to coat. Let marinate at least 1 hour.

2. Transfer chicken and all sauce to a stockpot and add bay leaves. Bring to a boil over medium-high heat and let boil 15 minutes. Reduce heat and simmer until chicken is tender and cooked through. Add chili and green onions, if desired. Serve over rice.