Chicken Adobo

This is a very welcome dish in our household. Originating from The Philippines, this dish is easy to make, not too many steps and never fails to please the taste buds.

I read online that Adobo refers to a method of marinating and stewing any cut of meat or fish in a briny mixture of vinegar, soy sauce, and spices. I’ve found various different recipes online but the one below is one that I’ve developed by tweaking the quantity of each of the ingredients.

Before I bought the Instant Pot, I used to cook this on the stovetop, but I’ll be honest, cooking it in the Instant Pot just seals all the flavours and is definitely my chosen method of cooking this dish.

If you do happen to try this out with any other meat, then do let me know how it goes!

So what’ll you need?

4-6 chicken thighs and drumsticks

1/2 cup soy sauce

1/4 cup sugar

1/4 cup distilled vinegar

1 tsp cumin powder

5 cloves garlic, peeled and finely chopped

2 bay leaves

1 large onion, finely chopped

2 spring onions, sliced

Kosher salt

Freshly ground black pepper

2 tablespoons vegetable oil (or sunflower oil)

Instant Pot Method:

On a plate, season the chicken thighs and drumsticks generously with cumin powder, salt and pepper.

Turn on Sauté mode and add the oil, once hot, add the chicken pieces in batches and brown on either side, this should take around 5-8 minutes. Remove on to a plate.

In the same pot, add the garlic and onion and fry for a few minutes, once translucent, return the chicken pieces to the pot.

Add the soy sauce, sugar and vinegar. Stir well to coat all the chicken pieces. Add the bay leaves, salt to taste and pepper.

Set to sealing position and hit the “poultry” button. Once it beeps its completion, use the quick release method to release pressure.

Open the lid when pressure is completely released and turn on sauté mode again. Bring the gravy to a boil until it turns slightly brown and becomes fragrant.

Turn off, add the chopped spring onion and serve with boiled rice.

Stovetop method:

On a plate, season the chicken thighs and drumsticks generously with cumin powder, salt and pepper.

Heat oil in a skillet, when hot, add the chicken pieces in batches and brown on either side, this should take around 5-8 minutes. Remove on to a plate.

In the same skillet, add the garlic and onion and fry for a few minutes, once translucent, return the chicken pieces.

Add the soy sauce, sugar and vinegar. Stir well to coat all the chicken pieces. Add the bay leaves, salt to taste and pepper.

Increase the heat to high, until the liquid starts to boil. Then simmer and cook uncovered for about 25 minutes or until the chicken is completely cooked*.

Remove from heat. Add the chopped spring onions and serve with boiled rice.

*You can check if the chicken is cooked by inserting a skewer or a knife into the thickest part of the chicken and then pressing down gently, the juices should run clear.

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