Chicken adobo in my Instant Pot today. Shout out to all of my Filipinos friends that has inspired this in the instant pot tonight.
Most of you know I don't like dark meat, but this is the only type of meat I've ever seen in adobo, so I am sticking to the the original recipe (3 drums and 3 thighs). Most recipes ask to marinade for a few hours but I didn't have time for that tonight. And for the record, there's not a difference in taste that I can taste.
4-6 pieces of chicken (thigh and drums)
1/2 cup Low sodium soy sauce
1/2 cup vinegar (I had rice vinegar)
1/4 cup of water
1-2 tsp peppercorns (whole or grounded)
3 bay leaves
1 tablespoon oil for sautéing
1 tablespoon brown sugar
3 fresh thai chili (chopped)
3 cloves of garlic
On sauté mode: I added a little olive oil, I sauté 3 pieces of of chicken at a time (season with pinch of salt) and put it all back in the pot when you're done cooking all the pieces. Then I smashed 3 cloves of garlic, 1-2 teaspoon whole peppercorns or crushed, 1/2 cup of low sodium soy sauce, 1/2 cup white vinegar (or rice or any you have), 1 tablespoon of brown sugar, 1/4 cup of water, 3 bay leaves and then I throw in 3 Thai chilis chopped up (hubby likes it spicy). I close the lid and cook on manual pressure for 8 minutes. Then manual release. Top with green onions and serve over rice and a side of cucumber salad.
Total cook time was about 30 minutes.
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