SERVES: 4
SERVING SIZE: 23 CUP CHICKEN WITH 13 CUP SAUCE

PREP: 4 MINUTES
PRESSURE: 7 MINUTES
TOTAL: 21 MINUTES

SETTINGS: SAUTÉ/PRESSURE COOK
RELEASE: NATURAL/QUICK

FILIPINO-STYLE CHICKEN ADOBO

This dish features tender, juicy chicken in a flavor-rich, tangy broth with complex and distinct spices. It’s a classic Filipino-inspired meal that’s simple to make and comes together easily in the Instant Pot.


23 cup chicken broth

13 cup tamari sauce

13 cup white vinegar

1 tbsp olive oil

2lbs (900g) boneless, skinless chicken thighs

3 garlic cloves, crushed

1 tsp black peppercorns

2 bay leaves

1 In a medium bowl, combine the chicken broth, tamari sauce, and vinegar. Stir to combine. Set aside.

2 Select Sauté (Normal) and add the olive oil to the pot.

3 Once the oil is hot, add the chicken thighs and sauté for 2 minutes per side or until browned.

4 Add the garlic, pour the chicken broth mixture over top, and add the peppercorns and bay leaves.

5 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 7 minutes.

6 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

7 Open the lid and stir. Remove and discard the bay leaves and then use a fork to break the chicken into bite-sized pieces. Transfer to a serving plate. Serve hot.

tip To make this recipe soy-free, substitute an equal amount coconut aminos for the tamari sauce.

Nutrition per serving

CALORIES: 360 FAT: 20g NET CARBS: 2g PROTEIN: 40g

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