INSTANT POT CHICKEN ADOBO
This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there's only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
- Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes.
- After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
- Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
SOUTHWESTERN CHICKEN SOUP
This slow cooker recipe brings people back for seconds. Chock-full of chicken, corn, tomatoes, peppers and chilies, the savory soup is sure to put a little zip in mealtime. -Harold Tartar, West Palm Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 7h10m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.
Nutrition Facts :
SOUTHWESTERN-STYLE ADOBO SAUCED CHICKEN
Chipotle peppers in adobo sauce join the delicious combination of lime juice and fresh cilantro in the marinade for this piquant chicken dish.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- In small bowl combine oil and lime juice; stir in 1/4 cup cilantro, Morton Lite Salt® Mixture, and chili peppers in adobo sauce. In shallow baking pan, place chicken pieces in single layer; brush both sides with marinade mixture. Cover and refrigerate at least 15 minutes. Sprinkle chicken pieces with remaining cilantro.
- Bake at 350 degrees F for 20 minutes or until juices run clear and internal temperature reaches 165 degrees F. Serve immediately with hot cooked rice, if desired.
Nutrition Facts : Calories 156.7 calories, Carbohydrate 0.3 g, Cholesterol 65.9 mg, Fat 4.8 g, Fiber 0.1 g, Protein 26.3 g, SaturatedFat 0.8 g, Sodium 229 mg
SWEET & SOUR CHICKEN ADOBO
Based on a classic Filipino recipe made with white wine vinegar and sugar, this rich and piquant chicken stew is tempered with creamy coconut milk
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 6h40m
Number Of Ingredients 12
Steps:
- Heat half the oil in a large pan. Put the chicken in a large bowl, season well and toss through the cornflour, then cook in batches until browned all over (don't overcrowd the pan or the chicken won't brown). Tip each batch straight into the slow cooker as you go, adding a little more oil to the pan if you need to. Add the onion, garlic and peppers, cook for a few mins to just soften, then add these to the slow cooker too.
- If there is any cornflour remaining in the bowl, add a drop of the coconut milk and swirl it around, then pour into the slow cooker. Add the remaining coconut milk, the soy sauce, vinegar, sugar and bay leaves, season with plenty of black pepper, then heat the slow cooker to Low, cover with the lid and cook for 5-6 hrs until the meat is tender and the sauce has thickened. (If you don't have a slow cooker, tip the ingredients back into the pan, cover and cook for 11/2-2 hrs, stirring every now and then to prevent it from catching, and adding a splash of water if the stew looks dry.) If the sauce in the slow cooker is too thin, thicken it with the remaining cornflour. Mix 1-2 tsp cornflour with 1-2 tsp cold water to make a paste, ladle 2-3 spoonfuls of the sauce into a saucepan and bring to says a simmer, then stir in the cornflour paste and cook for 1-2 mins to thicken. Stir back into the slow cooker and cook on High for 10 mins more. Serve with rice and stir-fried veg.
Nutrition Facts : Calories 644 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 25 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 3.4 milligram of sodium
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- Without separating or peeling the cloves, cut entire head of garlic in half through the “equator” (it’s fine if some cloves become detached). Thinly slice 1 green chile, removing seeds if desired for less heat.
- If you got whole chicken legs (if not, go to the next step), cover surface of cutting board with a double layer of plastic wrap and place legs skin side up on top (this is to protect your board from any possible contamination; if you have a cutting board that you use for raw meat, use that). You’re going to split the legs into thighs and drumsticks. Working one leg at at time, wiggle drumstick so you can see the joint connecting the thigh and drumstick. Slice down with your knife crosswise between the two, aiming for the joint, until you hit bone. Grasp leg with thigh in one hand and drumstick in the other and break the joint, then cut the rest of the way through with your knife. Repeat with remaining legs.
- Heat 1 Tbsp. vegetable oil in a large Dutch oven over medium. Add chicken skin side down and cook, lifting pieces with tongs once or twice toward the end to let hot fat flow underneath, until fat is rendered and skin is crisp and golden brown, 7–10 minutes. Transfer skin side up to a plate. Because drumsticks are covered entirely in skin, you can brown both sides, but it’s not necessary.
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