One of our favorite dishes is Filipino chicken adobo. Dude especially likes the vinegar in it and if it was up to him, he’d want to double the amount I use. There are many versions of this recipe but the common ingredients in most recipes are soy sauce, vinegar, peppercorn and bay leaves. I’ve adapted my version for the Instant pot. It’s easy and delicious. I hope you’ll enjoy it.
Makes 6-8 servings
Ingredients
- 5 pounds skin-on, bone-in chicken thighs
- 6 Tbsp, soy sauce
- 5 cloves garlic, smashed
- 1/4 cup vegetable oil
- 1 Tbsp sugar
- 1/4 cup vinegar
- 2 bay leaves
- 1 tsp whole peppercorn
- 1/4 cup water
Instructions
Place the chicken, soy sauce, and garlic in a large resealable hag. Marinate in the fridge for at least an hour, or overnight.
Press saute and adjust it to high heat. Once the pot is hot, add the oil and half of the chicken thighs, skin side down. Brown the chicken for about 3-4 minutes. Remove the thighs onto a plate and set aside. Repeat with the second batch of chicken. Once the second batch is browned, return the first batch is browned, return the first batch of chicken to the pot. Cancel Saute mode.
Add the remaining ingredients.
Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high pressure for 8 minutes.
Once the cooking is done, relase the pressure by quick or natural pressure release.
Remove the chicken onto a serving platter. Press Saute and adjust it to low. Simmer the sauce until thickened to desired consistency.
Pour the sauce over the chicken and serve with jasmine rice.
From: Flo Lum (Instant Pot Recipe Collection)
Mama Woon’s Kitchen 