Get all the flavor without all the time!
If you’ve never tried chicken adobo, you’re seriously missing out! Adobo, sometimes referred to as the unofficial dish of the Philippines, contains bold, complex flavors that are deeply savory, slightly sweet with a hint spice. A perfect balance of Umami flavors. Finish under the broiler to get those deeply caramelized crunchy nodes.
1 recipe Adobo sauce ( see below)
6 chicken thighs 1 tablespoon vegetable oil
12 garlic cloves, peeled and crushed1 medium onion- sliced 1/4 inch thick rounds
1 teaspoon whole black peppercorn
2-3 dried red chili
4 dried bay leaves
2 1/2 tablespoons cornstarch
3 tablespoons cold water
1 cup Jasmine rice, rinsed and drained well
1 cup of cold water
1 bunch green scallions for garnish, chopped in the diagonal
Start by making the Adobo Sauce
¼ cup Filipino soy sauce ( Silver Swan Brand)
⅓ cup light soy sauce (not low sodium )
⅓ cup Filipino vinegar ( Lorin’s Sukang Sasa ) for this recipe.
1 tablespoon fish sauce
1 tablespoon sugar
In a medium glass jar with a lid mix, and combine all the ingredients, shake to combine and set aside.
Prepare Pressure Cooker by preheating by merely pressing the “Sauté” button, then adjust to the “Sauté More” function. Wait until the indicator reads: “Hot.”
Begin by adding the oil to the pot with onions about 2-4 minutes. Sauté about 2 minutes until the onions are translucent. Add the garlic cloves and sauté an addition 2 minutes. Add the peppercorns, red chili, and the bay leaves. Stir to combine and cook about 1 minute to release the essentials oils.
Deglaze the pot with the adobo sauce and scrape the flavorful brown bits off the bottom of the pan with a wooden spoon.
Add the seasoned chicken thighs Into the onion and garlic mixture coating the chicken evenly. Place a steamer rack in Instant Pot and layer a stainless steel bowl with 1 cup Jasmine rice and cold water on top.
Close lid and pressure cook at High Pressure for 6 minutes with an additional 10 minutes of original release after the pressure cooker has finished cooking. Allow to rest an additional 10 minutes then carefully release the remaining pressure.
Turn your ovens broiler onto medium-high and line a high sided baking sheet with foil or a non-stick baking mat.
Turn off the heat to the instant pot. Remove the cooked rice set aside. Remove chicken thighs to the prepared baking sheet.
Press the cancel button. In a small jar mix the cornstarch and water, shake well to remove any lumps. Hit the sauté button and slowly drizzle the cornstarch mixture into the sauce one third at a time whisking until desired thickness. Adjust seasoning with vinegar, sugar, or soy sauce.
Coat chicken thighs with adobo sauce by placing them back in the pot for a dunk, and then place onto the prepared baking sheet and broil for 8-10 minutes to maximize caramelization and crisp up the skin.
Serve chicken adobo with the jasmine rice. Drizzling with additional sauce and garnish with green onions.