Pressure Cooker Chicken Adobo

Pressure Cooker Chicken Adobo

Balanced with savory and sweet, adobo chicken is a great addition to a delicious food collection that anyone can enjoy. This dish usually takes a long time to boil to build a rich and deep flavor, but a pressure cooker helps you achieve the same level of satisfaction in a short time. Note, if you don't have fish sauce on hand, you can leave it out-but if you're going by the grocery store anyway, it's definitely worth investing in a bottle. Serve the adobo over rice for a vibrant and hearty entree.

2 tablespoons canola oil
4 skin-on chicken leg quarters
1 small yellow onion, quartered
3 garlic cloves, smashed
1 (2-in.) piece fresh ginger, peeled
3 bay leaves
3/4 cup unseasoned rice vinegar
3/4 cup soy sauce
3 tablespoons light brown sugar
3/4 teaspoon black pepper
1 teaspoon fish sauce (optional)
 1 tablespoon cornstarch
1 tablespoon water
4 cups hot cooked rice
1/4 cup sliced scallions
1 lime, quartered

How to Make It
Step 1
Heat oil in a large skillet over medium-high. Add chicken, skin facing down, and cook until golden brown, about 4 minutes. Transfer to pressure cooker. Add onion, garlic, ginger, and bay leaves. Shake it with vinegar, brown sugar, soy sauce, pepper, and, if using, fish sauce. Pour evenly over chicken.

Step 2
Seal pressure cooker lid, and direct high pressure. Cook 25 minutes. Release pressure according to manufacturer’s instructions. Transfer chicken to a cutting board. Discard bay leaves. Whisk together cornstarch and water. Add the sauce in a high-pressure pan, and stir until slightly thickened.

Step 3
Serve chicken over hot rice, and spoon about 1/4 cup sauce over each chicken leg quarter. Garnish with scallions and lime wedges.

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