Chicken Adobo

By á-4084

Ingredients

• 4 chicken legs and thighs, separated
• Kosher salt and freshly ground black pepper to taste
• 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

Details

Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: an Instant Pot® multi-cooker

Season the chicken pieces generously with salt and black pepper. Turn the Instant Pot® to the high saute setting. Add the oil and 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 black 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 (use a lower setting). Let the sauce come to a boil and reduce it until dark brown and very fragrant, about 20 minutes. Remove the bay leaves.

Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.