Chicken Adobo is a Filipino chicken stew that is both sweet and savory, and made in an Instant Pot for a flavorful weeknight meal that the whole family will love!
.25teaspooncayenne pepperuse more or less depending on personal tastes
1largeyellow onionthinly sliced
3bay leavessplit in half
3green onionschopped
Instructions
Press the Sauté button until "Normal" appears on the display. This is the medium heat temperature.
When the display reads "HOT" add the oil and allow it to get hot. Pat the chicken thighs with a paper towel until dry.
Add the chicken thighs, skin side down to the hot oil. Cook for 3 to 5 minutes, until skin is browned. Flip the chicken over and cook for an additional 2 minutes. Remove the chicken and place on a plate. Repeat with the remaining chicken thighs. The chicken thighs can be browned in a large skillet if you prefer.
Mix the soy sauce, vinegar, cayenne, black pepper, brown sugar, and garlic in a small bowl.
Clean out the pot/liner or replace with a clean one. Any stuck on pieces will cause a Burn notice.
Return the chicken to the pot and pour the sauce over the chicken. Add the split bay leaves and sliced onions.
Secure the lid and make sure the steam knob is in the "Sealing" position. Set the timer to Pressure Cook or Manual and adjust the time to 10 minutes on High pressure.
When the pot beeps, manually release the pressure. Be careful, the steam is very hot!!
Press the Cancel button, then the Sauté button. Continue to cook uncovered for 10 minutes then remove the chicken and allow the sauce to cook for an additional 5 to 10 minutes until dark brown and thickened.
Serve the chicken thighs topped with adobo sauce and garnished with green onions.
Notes
Using low sodium soy sauce keeps the sauce from being too salty. If you only have regular, dilute it a bit with water.
Cooking time will remain the same if using more or less chicken thighs, or if using boneless, skinless thighs.
Do not skimp on thickening the sauce! It intensifies the flavors and makes the dish absolutely amazing.
For keto - substitute Swerve brown for the brown sugar and serve with cauliflower rice.
For Whole 30 - omit the sugar.
Leftovers: Allow chicken to cool and place in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer at 280 degrees for about 10 minutes, or in the microwave.