Pressure Cooker Chicken Adobo and Rice

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Nancy prefers a 1:2 ratio of vinegar to soy sauce, but I like the tanginess of a 1:1 version, too. Tweak the quantities of the ingredients to suit your own tastes!

The sauce for this recipe is rich with rendered chicken fat. If you'd prefer a less fatty sauce, you can either use a fat separator to use skim off the fat, or cook the dish with boneless skinless chicken thighs.

This recipe works best in a 6-quart pressure cooker. If you are using a larger pressure cooker, double the quantities of vinegar and soy sauce, or add ⅔ cup water then reduce the sauce after cooking.

Stovetop Instructions: Simmer the chicken in the sauce in a covered soup pot or Dutch oven for 40 minutes, until tender. Cook the rice in a separate pot.

INGREDIENTS

3 to 3 ½ pounds bone-in, skin-on chicken legs and thighs (or 1 ½ to 2 pounds boneless skinless chicken thighs)

1 medium yellow onion, sliced

4 garlic cloves, chopped

⅓ cup soy sauce (use low sodium soy sauce for less salt, or tamari for gluten-free)

3 tablespoons white vinegar (or rice vinegar for a milder flavor)

1 tablespoon brown sugar

1 teaspoon black peppercorns

3 dried bay leaves

1 ½ cups long grain white rice

1 ½ cups water

Thinly sliced green onions, to garnish the rice (optional)

subheading: Special equipment:

6-quart pressure cooker (I use an Instant Pot)

Raised steam rack

Wire strainer

Small stainless steel bowl

Directions at simplyrecipes.com

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