Chicken Adobo (Pressure Cooker)
Chicken Adobo (Pressure Cooker)
This recipes comes from a good friend in Thailand, and it is very good. the vinegar used is a good combination, but I think when I make this again, I will play around the they types of vinegar. This is a pressure cooker recipe and I will verify use my large 9 liter (9½ quart) stove top model. Follow the safety precautions for your model of pressure cooker at all times.
Equipment
- Pressure Cooker
Ingredients
- 8-10 pieces legs and thighs, think quarters, 4-5, cut apart
- 2 tablespoons cooking oil
- 1 onion, sliced
- 5-10 cloves garlic, smashed and minced, 10 recommended
- 4-5 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon brown sugar
- ½ cup soy sauce
- ¼ cup rice vinegar
- ¼ cup apple cider vinegar
Instructions
- Place your pressure cooker, no lid used yet, on medium high heat and heat the oil, when hot, lightly brown the chicken, you are not looking to cook through, just brown it on both sides.
- Remove the chicken and cook in batches if needed until all are browned. When taking the chicken out, any pieces stuck to the bottom, no worries, just loosen them up when making the sauce.
- Add the onion and saute until starting to soften, then add the garlic and saute for another minute until fragrant.
- Add the soy sauce, both vinegars, bay leaves, peppercorns, and brown sugar.
- Bring to a simmer then add the chicken back to the pot.
- Place the lid on the pot and lock that and add the weight (jiggler), turn heat to high and bring to high pressure, when the jiggler starts to move, indicating full pressure, reduce the heat to low or medium low to keep the jiggler still moving and venting pressure.
- Start timing for 8 minutes. When 8 minutes have passed, turn off the heat and carefully move the cooker to an unused burner and allow the pressure to release naturally, about 10-15 minutes.
- When you have indication of zero pressure in the cooker (for my stove top model there is a pin that will drop), remove the jiggler, then open the lid.
- Remove the chicken with a slotted spoon to a serving plate. Tender and juicy chicken adobo, but we are not done yet.
- Place the cooker, without the lid, back on medium high heat, stir often and reduce the sauce to thicken it.
- Spoon sauce over the chicken and serve. If having white rice as a side dish, spoon some sauce over the rice as well. Enjoy.
Notes
Go with about 105 Baht for 4-5 quarters (2 kilos, 4 lb). For 4 servings this is about 80 cents per serving.
I made this on 10 July 2018, The taste is very good, unique flavor from the rice vinegar and apple cider vinegar, and of course, tender and juicy chicken. I made this with 4 quarters and the recipe followed exactly. Overall, excellent meal, I served this with my garlic butter rice. The chicken, and the rice, gone in minutes 🙂 So that tells me, it is a good meal worthy of being on my Go-To list.