Chef Gigi Gaggero

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 of spice, and a perfect balance of Umami flavors. Finish under the broiler to get those deeply caramelized crunchy nodes.

You’ll Need
1 recipe of Adobo sauce ( see below)
6 chicken thighs 1 tablespoon vegetable oil
12 garlic cloves, peeled and crushed

1 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

Here’s How
Start by making the Adobo Sauce

You’ll Need
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

Here’s How
Mix all the ingredients in a medium glass jar with a lid, shake to combine, and set aside.

Prepare the Pressure Cooker by preheating by merely pressing the “Sauté” button and adjusting to the “Sauté More” function. Wait until the indicator reads “Hot.”
Begin by adding the oil to the pot with the onions, about 2-4 minutes. Sauté for about 2 minutes until the onions are translucent. Add the garlic cloves and sauté for another 2 minutes. Add the peppercorns, red chili, and bay leaves. Stir to combine and cook for about 1 minute to release the essential 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 to the onion and garlic mixture, coating them evenly. Place a steamer rack in the Instant Pot and layer a stainless steel bowl with 1 cup of Jasmine rice and cold water.

Close the 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 for an extra 10 minutes of rest, then carefully release the remaining pressure of your oven broiler to medium-high and line a high-sided baking sheet with foil or a non-stick baking mat.

Turn off the instant pot’s heat. Remove the cooked rice and set it aside. Transfer the chicken thighs to the prepared baking sheet.

Press the cancel button. In a small jar, mix the cornstarch and water, shaking 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. Then, place them onto the prepared baking sheet and broil for 8-10 minutes to maximize caramelization and crisp up the skin.

Serve chicken adobo with jasmine rice. Drizzle with additional sauce and garnish with green onions.