Okay folks, listen up because today we’re diving into the world of Filipino cuisine with a classic type of dish that’s sure to make your taste buds sing. That’s right, I’m talking about Chicken Adobo!
Now, I know what you’re thinking. How is a dish with such a straightforward name so darn delicious? Well, let me tell you, this dish is all about the perfect balance of salty, tangy, and savory flavors that make it an absolute standout.
And lucky for all you home cooks out there, we’ve got not one but TWO amazing recipes to share with you today – one for the slow cooker and one for the Instant Pot. So pick your poison, grab your apron, and get ready to cook up something seriously tasty.
First up, we’ve got a Slow Cooker Chicken Adobo recipe from The Weary Chef. This one is perfect for those days when you want to set it and forget it, letting the flavors meld together over hours and making your kitchen smell amazing.
To start off, you’ll need:
– 3 lbs bone-in chicken thighs
– 1/2 cup low-sodium soy sauce
– 1/2 cup apple cider vinegar
– 1 tbsp honey
– 1 tbsp minced garlic
– 1/2 tsp black pepper
– 2 bay leaves
Combine all these ingredients in your slow cooker, cover, and cook on low for 7-8 hours. When you’re ready to eat, remove the chicken from the slow cooker and strain the sauce into a saucepan. Bring the sauce to a boil, then reduce the heat and let it simmer until it’s thickened to your liking. Serve the chicken with the sauce poured on top, and don’t forget to save some extra sauce for dipping!
If you’re the proud owner of an Instant Pot, then you’re going to want to try out this next recipe from Melanie Cooks. It’s just as delicious as the slow cooker version but cooks up in a fraction of the time.
Here’s what you’ll need:
– 3 lbs bone-in chicken thighs (or breasts)
– 1/2 cup low-sodium soy sauce
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar
– 1 tbsp minced garlic
– 1/2 tsp black pepper
– 2 bay leaves
Place all these ingredients into your Instant Pot, making sure the chicken is coated in the sauce. Close the lid and set the valve to “sealing”. Cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes before manually releasing any remaining pressure. Once the pressure is released, remove the chicken and set it aside. Switch the Instant Pot to sauté mode and let the sauce thicken for a few minutes, then serve the chicken with the sauce poured on top.
No matter which method you choose, one thing is for sure – you’re going to love the rich, flavorful goodness of Chicken Adobo. So go ahead, give one (or both!) of these recipes a try and let us know which one is your favorite. Happy cooking!
