This strain cooker Chicken Adobo and Rice has every thing going for it: it’s quick, it’s tasty, and every thing cooks collectively in the identical pot!
Make a salad to serve alongside whereas the strain cooker does its magic, and also you’ll have a whole dinner in lower than an hour.
The sauce for this hen adobo is constructed from a handful of pantry staples you in all probability have readily available: onion, garlic, white vinegar, soy sauce, peppercorns, bay leaves, and slightly little bit of sugar. The tangy, salty, barely candy sauce offers the hen its unmistakably Filipino taste.
Using vinegar and salty substances like this makes for a scrumptious dish, in fact, and likewise acts as a pure preservation technique. Cooks within the Philippines have been making ready and preserving meat dishes this manner lengthy earlier than the dish was given its Spanish title. In the 16th and 17th century, Spanish colonists acknowledged the strategy as cooking with an “adobo,” which implies dressing or marinade.
For these of you extra used to Mexican cooking and utilizing chipotles en adobo, you is likely to be questioning the place the chiles are proper now! No chiles on this dish — only a salty, tangy sauce. The identical time period, adobo, is used to imply “sauce” or “marinade” in each cuisines.
When I used to be penning this recipe, I turned to my pal Nancy for assist. Her household is from the Philippines, and her mother taught her learn how to make her scrumptious adobo.
Nancy likes to make use of rice vinegar in her adobo for its milder taste. I attempted it with each rice vinegar and white vinegar and determined that just like the tanginess of white vinegar the perfect. If you want a extra delicate taste, although, strive it Nancy’s method!
Also, it’s greatest to make use of a mixture of bone-in, skin-on hen thighs and legs this recipe. This ensures essentially the most tender and flavorful cooked hen. It’s okay to substitute boneless, skinless hen thighs, however keep away from utilizing hen breasts, which are likely to dry out an excessive amount of throughout cooking.
I take advantage of my 6-quart Instant Pot for this recipe, and use the pot-in-pot technique to prepare dinner the rice and hen on the identical time. It sounds difficult, but it surely’s really very simple! You simply mix the hen and sauce substances within the backside of the pot, nestle a raised steel trivet within the pot, then set a bowl of water and rice on prime.
For this technique, you’ll want a raised steam rack (about three inches excessive) and a small chrome steel bowl for cooking the rice. You may prepare dinner the rice individually on the stovetop, when you choose; with out the rice, the pot takes about 10 minutes much less to return as much as strain.
One last be aware: The sauce for this hen adobo is wealthy with rendered hen fats. This is intentional, however when you’re not accustomed to it, this dish may style overly fatty to you. If you’d choose, you possibly can switch the sauce to a fats separator to take away the rendered fats, or you should utilize boneless skinless hen thighs to make the recipe.
Pressure Cooker Chicken Adobo and Rice Recipe
We do not advocate utilizing hen breasts for this recipe as they have an inclination to turn out to be too dry.
Nancy prefers a 1:2 ratio of vinegar to soy sauce, however I just like the tanginess of a 1:1 model, too. Tweak the portions of the substances to fit your personal tastes!
The sauce for this recipe is wealthy with rendered hen fats. If you’d choose a much less fatty sauce, you possibly can both use a fats separator to make use of skim off the fats, or prepare dinner the dish with boneless skinless hen thighs.
This recipe works greatest in a 6-quart strain cooker. If you’re utilizing a bigger strain cooker, double the portions of vinegar and soy sauce, or add 2/three cup water then scale back the sauce after cooking.
Stovetop Instructions: Simmer the hen within the sauce in a coated soup pot or Dutch oven for 40 minutes, till tender. Cook the rice in a separate pot.
- three to three half kilos bone-in, skin-on hen legs and thighs (or 1 half to 2 kilos boneless skinless hen thighs)
- 1 medium yellow onion, sliced
- four garlic cloves, chopped
- 1/three cup soy sauce (use low sodium soy sauce for much less salt, or tamari for gluten-free)
- three tablespoons white vinegar (or rice vinegar for a milder taste)
- 1 tablespoon brown sugar
- 1 teaspoon black peppercorns
- three dried bay leaves
- 1 half cups lengthy grain white rice
- 1 half cups water
- Thinly sliced inexperienced onions, to garnish the rice (optionally available)
1 Combine the hen and sauce substances within the strain cooker. Stir or use your arms to evenly coat the hen items within the sauce.
Nestle a raised steam rack in with the hen items, ensuring all of its legs are touching the underside of the pot.
2 Rinse the rice: Rinse the rice in a wire mesh strainer, let it drain for a minute or so, then mix it with the 1 half cups of water in a small (1 ½-quart) chrome steel mixing bowl.
Place the bowl of rice and water on prime of the steam rack within the pot. It ought to simply match contained in the pot, so it is not going to contact the lid when the pot is closed.
three Cook the hen and rice. Place the lid on the strain cooker. Make certain the strain regulator is ready to the “Sealing” place. If you’re utilizing an Instant Pot, choose the “Poultry” or “Manual” program, then modify the time to 15 minutes. If your strain cooker doesn’t have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop strain cookers, prepare dinner for 12 minutes at excessive strain.
It will take about 20 minutes on your strain cooker to return as much as strain, after which the precise cooking will start. Total time from the time you seal the strain cooker to the completed dish is about 45 minutes (together with a 10-minute pure strain launch).
four Release the strain: When the cooking program ends, let the strain launch naturally for at the least 10 minutes, then carry out a fast strain launch by transferring the strain launch knob from “Sealing” to “Venting.”
5 Fluff the rice: Wearing a pair of heat-proof mitts, take away the bowl of rice and the steam rack from the pot. Fluff the rice with a fork.
6 Check the temperature of the hen: Use an prompt learn thermometer to take the temperature of a chunk of hen at its thickest half. It ought to learn at the least 165ºF.
If the hen is not 165ºF but, reset the strain cooker and choose the “Poultry” or “Manual” setting for one more minute or two. It will take a lot much less time to return as much as strain the second time because the meals is already scorching.
7 Finish the sauce and serve: Transfer the hen to a serving dish.
If you want, you possibly can scale back the sauce to pay attention the flavour utilizing your strain cooker’s “Sauté” setting for 15 minutes.
Strain the sauce to catch the bay leaves, peppercorns, and any bones that may have fallen from the hen. If you like a much less fatty sauce, use a fats separator to separate the sauce and the fats, or anticipate the fats to drift to the highest after which skim it off.
Drizzle a number of the sauce over the hen and serve the remainder alongside.
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