Mahal kita means I love you in Tagalog and I LOVE Adobo. It’s one of the easiest things to make and works wonderfully in slow cookers. Adobo is a Filipino classic, about as common as mac and cheese for Americans. The ingredients are simple and the flavor is complex yet light.
3 pounds boneless/skinless chicken breast and/or thigh
1/2 cup soy sauce
1/4 cup distilled white vinegar
1/2 cup white wine
1 bulb garlic, peeled and crushed
2 tablespoons sliced fresh ginger
2 bay leaves
1 tablespoon black peppercorns
Peel and crush the entire clove of garlic, use the side of your knife to make short work of it by laying the knife on top of the cloves and banging down with the heel of your hand. You can roughly chop after removing the skin, but the garlic will break down while cooking. Crush the peppercorns in a similar way, just a few, the flavor will come out whole. Slice a few pieces of ginger from the root, again you can do this pretty roughly – it will make it easier to remove later. You can also place the pepper in a piece of cheese cloth – like a pepper tea bag. This will lend the pepper flavor without the intense and somewhat unavoidable bites of pepper later.
Add all ingredients into a large pot, or a slow cooker and cook for at least 2 hours or as long as you can. The chicken will start to flake apart after about 2 hours. Remove the bay leaves (pepper bag, if used) and chunks of ginger and serve over rice.