Instant Pot Chicken Adobo And Rice Recipes

INSTANT POT CHICKEN ADOBO

Instant Pot Chicken Adobo image

This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.

Provided by Food Network Kitchen

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken legs, thighs and drumsticks separated
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1/3 cup soy sauce
1/4 cup sugar
1/4 cup white distilled vinegar
5 cloves garlic, smashed
2 bay leaves
1 large yellow onion, sliced
2 scallions, sliced
Cooked rice, for serving

Steps:

Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.

INSTANT POT CHICKEN ADOBO AND RICE

Instant Pot Chicken Adobo and Rice image

Adobo is the national dish of the Philippines. Of course the Instant Pot is not part of the traditional method of preparing adobo but it makes the vinegar-braised recipe so simple. Chicken thighs are transformed into a flavorful one-pot dinner that's sweet, sour, and a tad salty.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 45m

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), patted dry
Kosher salt and freshly ground black pepper
1 bunch scallions (about 7), white and light green parts cut into 1-inch pieces, dark green part thinly sliced for serving
1 head garlic (about 12 cloves), cloves smashed and peeled
2 red Thai chiles, halved lengthwise and seeded for less heat, if desired
1/2 cup reduced-sodium soy sauce
1/2 cup rice wine vinegar
2 teaspoons sugar
2 fresh bay leaves (or 4 dried)
1 cup white rice, rinsed well (until the water runs clear)

Steps:

Heat oil in a 6-quart multicooker set to the high "Saute" setting. Season chicken with salt and pepper. Working in two batches, add chicken to pot, skin-side down, and cook until golden brown, 5 to 6 minutes. Transfer to a plate. Remove all but 2 tablespoons fat from pot.
Add scallion pieces, garlic, chiles, soy sauce, vinegar, sugar, and bay leaves to pot. Bring to a boil and cook until reduced by half, about 5 minutes. Stir in rice and 1/4 cup water; nestle chicken into rice. Secure lid of multicooker.
Switch to "Pressure Cook" setting, adjust pressure to high, and set timer for 8 minutes. Once cycle is complete, allow pressure valve to release naturally. Once all steam has been released, carefully remove lid. Discard bay leaves. A thermometer inserted into thickest part of chicken (near but not touching bones) should register 165 degrees. Serve chicken over rice and top with thinly sliced, green scallions.

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