Chicken
adobo.
Salty, tangy, garlicky chicken with sauce that makes a bowl of rice very happy. We’ve cooked this Food Network version before, loved it, and would happily put it back in the rotation.
Let the pot do its thing
0 of 5 done
Brown in batches
Season the chicken with salt and pepper. Set the cooker to high sauté, add oil, and brown the pieces in two batches, roughly 7 minutes per batch. Set them on a plate.
Build the adobo base
Return chicken to the pot. Add soy sauce, sugar, vinegar, garlic, bay leaves, onion, and about ½ tsp black pepper. Give the ingredients room to settle around the chicken.
Pressure cook
Lock the lid according to your cooker’s instructions and cook on high pressure for 8 minutes. When the cycle ends, use the manufacturer’s quick-release procedure and wait for the pressure to clear before opening.
Reduce the sauce
Switch back to high sauté and let the sauce bubble until it turns darker and coats the chicken, about 20 minutes. Remove the bay leaves. Don’t rush this part; it’s where the sauce earns its keep.
Rice, sauce, repeat
Serve the chicken over cooked rice, spoon over plenty of sauce, and add sliced scallions. Check the thickest chicken pieces with a thermometer for 165°F before serving.
Pressure cookers vary, so use your model’s instructions for sealing and quick release. For the authoritative directions, see Food Network Kitchen’s original recipe. Chicken’s safe minimum internal temperature is 165°F.