Filipino Chicken Adobo (Flavour Kapow!)Nagi
Bold, tangy and comforting Filipino Chicken Adobo cooked in a pressure cooker for tender, flavor-packed chicken in a sticky garlicky soy-vinegar glaze. Perfect weeknight dinner that feels like a hug.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 750 g Chicken thigh fillets boneless and skinless (5 to 6 pieces)
- 6 cloves Garlic minced, divided
- ⅓ cup Soy sauce all purpose or light, not dark
- ⅓ cup + 2 tablespoons White vinegar use distilled white vinegar
- 4 Bay leaves fresh or 3 dried
- 2 tablespoons Oil vegetable, canola or peanut
- 1 Brown onion small, diced
- 2 tablespoons Brown sugar
- 1 ½ cups Water
- 1 tablespoon Black pepper whole or coarse cracked
- 2 Green onions or scallions sliced for garnish
Instructions
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear chicken thighs on both sides until lightly browned, about 2–3 minutes per side. Set chicken aside.
- Reduce heat to medium. Add remaining 1 tablespoon oil, then sauté onion and garlic for about 3 minutes until softened and aromatic.
- Return chicken to pan. Add soy sauce, vinegar, bay leaves, brown sugar, and water. Bring to a boil.
- Transfer mixture to pressure cooker. Seal and cook on high pressure for 10 minutes.
- Perform a natural pressure release for 10 minutes. Then uncover and simmer for 10–15 minutes, stirring to thicken the sauce.
- Discard bay leaves, garnish with sliced green onions, and serve over steamed rice.
Notes
Store leftovers in the fridge up to 4 days or freeze up to 3 months. Reheat on low for best results. Adobo improves in flavor overnight!