Pressure Cooker Chicken Adobo
"An authentic Filipino recipe, delicious!"
photo by Jamilahs_Kitchen
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4-5
ingredients
- 8 -9 chicken thighs
- 2 cups water
- 2 cups low sodium soy sauce
- 3 stalks celery, chopped
- 4 large carrots, sliced
- 1 large onion (cut into rings)
- 8 garlic cloves (chopped up)
- 3 bay leaves
- 2 tablespoons cooking sherry
- 1 teaspoon ground black pepper
- 3 tablespoons molasses
- 1 tablespoon olive oil
- jasmine rice
directions
- In pressure cooker, combine water, soy sauce, celery, carrots, onion, garlic, bay leaves, sherry wine, black pepper and molasses.
- In a separate pan, heat olive oil over medium to medium high heat. Brown the chicken thighs on both sides. Once browned, add directly to the liquid in the pressure cooker. Stir a bit to get the chicken thighs down into the liquid.
- Place lid on pressure cooker and use the pre-set for chicken or manually set it for 25 minute Seal the cooker and press start.
- Use this time to cook some jasmine rice. Make as much as you like and simply follow the directions on the bag. When the rice is done, remove it from the burner so the bottom doesn't burn and get hard.
- When time is up release the pressure and open the cooker. Remove the bay leaves. Serve chicken and sauce over jasmine rice, ENJOY!
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Reviews
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Very easy recipe - and good, too. I halved the recipe and used four boneless chicken breasts. I cut the cooking time down to 15 minutes and it came out perfectly!! Thanks for sharing. -
I don't know what this is, but it's certainly not Filipino Chicken Adobo. The two most important ingredients that are common to all variants of Adobo are soy sauce and vinegar. This recipe is missing vinegar, or any acid. It's the interplay between sourness and saltiness (and in some versions, sweetness) that makes it Adobo. This recipe is closer to Chicken Teriyaki than Chicken Adobo. -
The photo shows carrot, but the recipe does not include this among the ingredients. The recipe directions call for releasing the pressure by running the pressurized cooker under cold water. Don't. You could damage the pot, and the safety systems built into the cooker could malfunction. I understand this recipe was written a few years ago, but it really should be edited.
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great recipe. a little salty, but one we will make again. thank you
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really tasty! my sister doesn't like adobo (yes, she's full filipino), and yet she loves this recipe!
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Tweaks
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Sorry to say I don't have a pressure cooker and didn't notice til after adoption that it called for one. I did modify the recipe slighty for my taste. I used chicken stock instead of water, skipped the sherry and the molasses as I thought it might make the chicken too sweet for DH. I added some acid and vinegar and marinated all day then cooked stove top with carrots and the onions in the mix. I'm leaving4 stars because I did make changes to the recipe (not for the lack of pressure cooker) but I really feel it was missing the traditional adobo ingridents. Primarily VinegarThanks. Made for PAC Spring 09.
RECIPE SUBMITTED BY
I'm a married lady with a beautiful baby boy. We love finding new recipes and trying them out, cooking is one of our favorite things to do!
