Chicken Adobo

Name: Chicken Adobo
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Latin American, American
Ingredients: 1.5 cups Jasmine rice; 6 Garlic clove peeled, crushed; 2 Bay leaves; 1 teaspoon Black peppercorns; 1 teaspoon Brown sugar; ½ cup Apple cider vinegar; 1/4 cup Soy sauce; 1 cup Water; 8 Chicken drumsticks, bone in, skin on; 2 Green onion, chopped; 2 cups mixed vegetables

8 steps

Prep:30minCook:30min

This is by far the most famous and most popular of all Filipino dishes. But every Filipino cook has his or her own version. The most popular ratio of soy sauce to vinegar in adobo is 1 to 2. It may seem like a lot of vinegar, but the long cooking time (at least 1 hour) mellows the tang of the vinegar and the chicken ends up falling-off-the-bone tender. The Instant Pot definitely speeds up this process.

Updated at: Thu, 17 Aug 2023 11:35:12 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories592.7 kcal (30%)

Total Fat15.6 g (22%)

Carbs68.5 g (26%)

Sugars4.5 g (5%)

Protein38.3 g (77%)

Sodium1080.7 mg (54%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsjasmine rice

6Garlic clove

peeled, crushed

2bay leaves

1 teaspoonblack peppercorns

1 teaspoonbrown sugar

½ cupapple cider vinegar

¼ cupsoy sauce

1 cupwater

2 cupsmixed vegetables

Instructions

Step 1

Rinse the rice 2 to 3 times until it runs clear. Drain in a fine-mesh strainer while you prepare the rest of the ingredients.

Step 2

Stir together the garlic, bay leaves, peppercorns, sugar, vinegar, soy sauce and ½ cup (120 ml) water in the pot

Step 3

Use tongs to coat the chicken on both sides with the sauce. Try to fit the chicken in one layer. Nestle a steamer rack inside with the chicken. Tip the rice into a heatproof container and place it on the steamer rack

Step 4

Pour 1/2 cups (360 ml) water over the rice. Close and lock the lid and turn the steam release handle to Sealing. Select PRESSURE COOK/MANUAL and set to HIGH for 15 minutes. Allow pressure to release naturally for 10 minutes.

Step 5

Quick release the remaining pressure. Wearing heatproof mitts, remove the rice and steamer rack. Ensure The temperature of the chicken has reached a mini of 165° F (71° Celsius). If not, select PRESSURE COOK/MANUAL again for another minute or two. Manually release the pressure.

Step 6

Using tongs, transfer the chicken to a broiler pan lined with foil. Broil the chicken in the middle rack for 3 to 5 minutes. Or, you can transfer the chicken to a serving dish and serve without broiling. Tent with foil to keep warm.

Step 7

Select SAUTÉ and set to HIGH/MORE. Reduce the sauce for 10 to 15 minutes. Strain the sauce through a fine-mesh sieve to catch any solids. Skim off fat from the surface.

Step 8

Drizzle the sauce over the chicken and sprinkle with green onions. Serve with the rice and a side of vegetables.