mama's guide chicken adobo recipe

Hey there folks,

Are you in the mood for something delicious and effortless? Something that will make your taste buds dance with joy? Well, look no further because I have got the perfect recipe for you – Slow Cooker Chicken Adobo and Instant Pot Chicken Adobo!

Let’s start with the Slow Cooker Chicken Adobo. Trust me, you’re going to love this one. After all, what’s not to love when you combine perfectly cooked chicken with a tangy and savory broth? But, enough talk, let’s get to the recipe.

Slow Cooker Chicken Adobo

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar
• 1 tsp. black pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 bay leaf
• 2 tbsp. brown sugar

Instructions:

1. Add chicken to the slow cooker, and top it with soy sauce, vinegar, black pepper, garlic powder, onion powder, bay leaf, and brown sugar.
2. Cook on low for 6-8 hours, or on high for 3-4 hours.
3. Serve hot over rice and enjoy!

Now, let’s move on to the Instant Pot Chicken Adobo. This one is for those of you who are always on the go, yet still don’t want to sacrifice flavor. It’s a quick and easy way to get dinner on the table without compromising on taste.

Instant Pot Chicken Adobo

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar
• 1 tsp. black pepper
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 bay leaf
• 2 tbsp. brown sugar

Instructions:

1. Turn on the Instant Pot to SAUTE mode and add chicken to it.
2. Add soy sauce, vinegar, black pepper, garlic powder, onion powder, bay leaf, and brown sugar.
3. Close the lid and set the valve to SEALING position.
4. Pressure cook on high for 15 minutes and allow natural release for 5 minutes.
5. Open the lid and select SAUTE mode, cook for 5 more minutes.
6. Serve hot over rice and relish the deliciousness!

There you have it, folks, two delicious ways to prepare Chicken Adobo. So, whether you’re a slow cooker lover or an Instant Pot junkie, you can whip up these great dishes with ease. Give both of them a try and let me know which one you like best. Personally, I’m a fan of both, but hey, to each their own, right?

Happy cooking!