For when you're craving a Filipino flavor but don't want to go through a lot of effort, this chicken adobo recipe is perfect. Pressure cookers infuse this meat with the uniquely tart flavors of this recipe, and the faster cook time gives you that fall-off-the-bone tender chicken without needing to slave over a stove as it simmers gently.
- Chicken 2-3 lbs (legs and thighs) (3 legs & 3thighs)
- 1 Tbsp brown sugar (or less, to taste)
- 3 cloves of garlic
- 1 half onion (chopped)
- 3 1/2 tbs white vinegar
- 1/2 cup of soy sauce
- Extra virgin olive oil
- Calamansi or lime
- Dash of bay leaves
- Black pepper to taste
- 3 cups of rice (optional)
- Lightly coat the bottom of the pressure cooker inner pot with olive oil. Use the sauté function to heat the oil through, then add garlic and onions. Brown garlic and onions.
- Add chicken to inner pot and brown. Turn off sauté function.
- Add vinegar, soy sauce, and brown sugar. Stir thoroughly
- Squeeze calamansi or lime over the chicken and stir in.
- Set the pressure cooker for 15 minutes at high pressure. When the cycle has completed, allow the pressure to naturally release.
- Sprinkle in bay leaves and mix.
- If desired, empty pressure cooker inner pot, then prepare rice in the pressure cooker with 3 ¼ cups water. Use the rice preset to cook.
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