Instant Pot Chicken Adobo (with Stove Top Variation)

Instant Pot Chicken Adobo
 
This recipe comes from my friend Carmen, aka foodkarmablog. It's so tasty and flavourful that we made this recipe two weeks in a row! We love serving this with rice and roasted veggies.
Author:
Recipe type: Main, Chicken
Cuisine: Filipino
Ingredients
  • 8 bone-in chicken thighs or drumsticks
  • ½ cup (125 mL) soy sauce
  • 1 cup (250 mL) vinegar
  • 1 Tbsp (15 mL) cooking oil
  • 8-10 cloves garlic, peeled
  • 1 small onion, sliced
  • 1 cup (250 mL) chicken broth
  • 2 bay leaves
  • Black pepper
  • Optional: Small can (165 mL) coconut milk, fish sauce
Instructions
  1. In a large bowl, marinate chicken in soy sauce and vinegar for at least 1 hour, turning occasionally to ensure all sides are coated.
  2. Turn Instant Pot on "Sauté" mode, pressing "Adjust" so that it is on high heat. Heat cooking oil in the pot, until it's shimmering. Remove the chicken from the bowl, reserving the marinade. Brown the chicken in the Instant Pot in batches.
  3. Remove chicken pieces. Turn the Instant Pot "Off", then on "Sauté" mode again. (This is just to turn it down to medium heat.) Add onions and garlic to oil. Sauté for a minute, ensuring that the garlic doesn't burn.
  4. Add in chicken, marinade, chicken broth, bay leaves, and a generous amount of black pepper. Bring to simmer.
  5. Place the lid on the Instant Pot, ensuring that the vent is flipped to "Sealing". Turn it off, then press "Manual", setting the time to 10 minutes. Allow the chicken to cook, then natural release for 10-15 minutes before releasing the valve. Meanwhile, preheat oven to 400˚F.
  6. Remove the chicken pieces and pour the sauce out into an oven safe skillet. Place the skillet on the stove and reduce the sauce on medium-high heat, until it is about half the amount. Stir in coconut milk and fish sauce (if using), and add in the chicken pieces.
  7. Place the skillet into the preheated oven for about 10 minutes, or until the tops are browned and the sauce is bubbling.
Notes
This recipe can be made a few days ahead, and finished in the oven. You can skip step one, and let the cooked chicken sit in the sauce until you are ready to finish in the oven.

Stove Top Variation: Follow steps 1-4, using a large Dutch oven on the stove over medium-high heat. Allow the chicken to simmer in the sauce, covered, until a thermometer inserted into the thickest part of the thigh or drumstick reads 165˚F (74˚C), about 35 minutes. Stir in coconut milk and fish sauce (if using), and cook, uncovered, until sauce is reduced to desired thickness.

 

Get every new post delivered to your inbox

Join other followers

Powered By WPFruits.com