chicken adobo recipe dry

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By alie

If you’re a fan of Filipino cuisine, you’ve likely tasted chicken adobo. This dish is a staple of the Philippines and for good reason! The combination of tangy vinegar and soy sauce with savory garlic and onion creates a mouthwatering flavor that’s hard to beat. And now, with the power of an Instant Pot, you can make this classic dish in less than 30 minutes.

First up, gather your ingredients. You’ll need:

– 2 lbs. bone-in, skin-on chicken thighs
– 1/2 cup white vinegar
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 6 cloves garlic, crushed
– 1 onion, chopped
– 1 tsp. black pepper
– 3 bay leaves

Once you have everything together, it’s time to get cooking.

1. Press the sauté button on your Instant Pot and heat up a little oil. When the pot is hot, add your chicken thighs, skin side down. Sear until browned, about 5 minutes per side.

2. Remove the chicken from the pot and set aside. Add your garlic and onion to the pot and sauté until soft, about 2 minutes.

3. Pour in your vinegar, soy sauce, and brown sugar, and give everything a good stir.

4. Add the chicken back to the pot, along with the black pepper and bay leaves.

5. Close the lid on your Instant Pot and set it to pressure cook on high for 15 minutes.

6. Once the chicken is done cooking, hit the cancel button and let the pressure release naturally.

7. Open the lid and remove the bay leaves. Serve up your chicken adobo with steamed rice and enjoy!

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And there you have it, a delicious and easy chicken adobo recipe made entirely in your Instant Pot. Don’t be surprised if you find yourself making this dish on repeat – it’s just that good.

For those looking to switch things up a bit, we present to you a “dry” version of chicken adobo. This rendition of the classic dish is marinated overnight, resulting in a deeply flavorful and tender chicken thigh that’s been slowly roasted in the oven.

Here’s what you’ll need:

– 2 lbs. bone-in, skin-on chicken thighs
– 1/2 cup white vinegar
– 1/2 cup soy sauce
– 1 head garlic, chopped
– 1 onion, chopped
– 1 tsp. black pepper
– 3 bay leaves

For the marinade:

– 1/2 cup white vinegar
– 1/2 cup soy sauce
– 1 head garlic, chopped
– 1/4 cup brown sugar
– 1 tsp. black pepper

To start:

1. In a large bowl, whisk together the marinade ingredients until well combined.

2. Add your chicken thighs to the bowl, making sure each piece is fully coated in the marinade. Cover the bowl with plastic wrap and refrigerate overnight.

3. When you’re ready to cook, preheat your oven to 375°F.

4. Grab a rimmed baking sheet and line it with parchment paper.

5. Remove the chicken thighs from the marinade and place them on the baking sheet, skin side up.

6. Roast the chicken thighs in the oven for 35-45 minutes or until they’re cooked through and crispy on the outside.

7. While the chicken is cooking, prepare your adobo sauce. In a small pot, combine the vinegar, soy sauce, garlic, onion, black pepper, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.

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8. Once the chicken is done, let it rest for a few minutes before serving. Drizzle your adobo sauce over the chicken and enjoy!

With these two recipes in your arsenal, you’ll be able to enjoy chicken adobo anytime you want. Whether you’re looking for a quick and easy Instant Pot version or a slower, more flavorful oven-roasted option, you won’t be disappointed. So gather your ingredients and get cooking!

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