Chicken Adobo with Rice in the Pressure Cooker!
All-in-one recipe: the chicken and rice cook together!
Use any mix of chicken pieces with onion, garlic, vinegar, soy sauce, and brown sugar.
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The tangy, salty, slightly sweet sauce gives the chicken its unmistakably Filipino flavor.
No chiles in this dish – just a salty, tangy sauce.
When I was writing this recipe, I turned to my friend Nancy for help.
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Her family is from the Philippines, and her mom taught her how to make her delicious adobo.
Nancy likes to use rice vinegar in her adobo for its milder flavor.
If you like a more mild flavor, though, try it Nancy’s way!
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This ensures the most tender and flavorful cooked chicken.
It sounds complicated, but its actually very easy!
One final note: The sauce for this chicken adobo is rich with rendered chicken fat.
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Tweak the quantities of the ingredients to suit your own tastes!
The sauce for this recipe is rich with rendered chicken fat.
This recipe works best in a 6-quart pressure cooker.
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Place the bowl of rice and water on top of the steam rack in the pot.
Place the lid on the pressure cooker.
ensure the pressure regulator is set to the Sealing position.
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For stovetop pressure cookers, cook for 12 minutes at high pressure.
Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot.
Fluff the rice with a fork.
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Use an instant read thermometer to take the temperature of a piece of chicken at its thickest part.
It should read at least 165F.
Transfer the chicken to a serving dish.
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Drizzle some of the sauce over the chicken and serve the rest alongside.
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