CHICKEN ADOBO MEXICAN RECIPES

Name: Instant Pot Chicken Adobo
Cook time: 25 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: asian
Ingredients: 4 chicken legs, thighs and drumsticks separated; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 1/3 cup soy sauce; 1/4 cup sugar; 1/4 cup white distilled vinegar; 5 cloves garlic, smashed; 2 bay leaves; 1 large yellow onion, sliced; 2 scallions, sliced; Cooked rice, for serving

INSTANT POT CHICKEN ADOBO RECIPE | FOOD NETWORK KITCHE…

Instant Pot Chicken Adobo Recipe | Food Network Kitche… image

This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken legs, thighs and drumsticks separated
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic, smashed
2 bay leaves
1 large yellow onion, sliced
2 scallions, sliced
Cooked rice, for serving

Steps:

Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

INSTANT POT CHICKEN ADOBO RECIPE | FOOD NETWORK KITCHE…

Instant Pot Chicken Adobo Recipe | Food Network Kitche… image

This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.

Provided by Food Network Kitchen

Categories main-dish

Total Time 1 hours 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken legs, thighs and drumsticks separated
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic, smashed
2 bay leaves
1 large yellow onion, sliced
2 scallions, sliced
Cooked rice, for serving

Steps:

Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

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