Chicken Adobo


  • 1 1/2 cups jasmine rice
  • 6 medium garlic cloves
  • 2 dried bay leaves
  • 1 tsp black peppercorns or
  • 1 tsp brown sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 cups Water
  • 8 bone-in
  • Chopped green onions
  • 7-or 8-inch heatproof container
  • Steamer rack
  • Steamer rack
  • Rinse the rice 2 to 3 times until it runs clear. Drain in a fine-mesh strainer while you prepare the rest of the ingredients.
  • Stir together the garlic, bay leaves, peppercorns, sugar, vinegar, soy sauce and ½ cup (120 ml) water in the pot. Use tongs to coat the chicken on both sides with the sauce. Try to fit the chicken in one layer.
  • Nestle a steamer rack inside with the chicken. Tip the rice into a heatproof container and place it on the steamer rack. Pour 1/2 cups (360 ml) water over the rice.
  • Lock the lid. Select PRESSURE COOK/MANUAL and set to HIGH for 15 minutes. Make sure the steam release valve is sealed. Once pressurized (12 to 15 minutes), the cook cycle will start.
  • When the timer beeps, let the pressure release naturally for 10 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.
  • Wearing heatproof mitts, remove the rice and steamer rack.
  • Insert an instant-read thermometer into the chicken at its thickest part. The temperature should read at least 165º F (71º Celsius). If not, select PRESSURE COOK/MANUAL again for another minute or two. It will take much less time to build up pressure the second time since the food is already hot.
  • When the timer beeps again, manually release the pressure. When the float valve drops, press CANCEL and open the lid.
  • Now, you have two options: Using tongs, transfer the chicken to a broiler pan lined with foil. Broil the chicken in the middle rack for 3 to 5 minutes. Or, you can transfer the chicken to a serving dish and serve as is. Tent with foil to keep warm.
  • Select SAUTÉ and set to HIGH/MORE. Reduce the sauce for 10 to 15 minutes until you’re happy.
  • Strain the sauce through a fine-mesh sieve to catch any solids. Skim off fat from the surface.
  • Drizzle the sauce over the chicken and sprinkle with green onions. Serve with the rice and a side of vegetables.
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