In my recent post about pressure cookers, I mentioned my favorite quick dinner — chicken adobo. I learned my version of what is traditionally a Filipino dish by way of Mark Bittman‘s classic tome “How To Cook Everything.” It was one of the first recipes I tried and fell in love with as a budding 19-year-old culinarian, and I’ve been having fun with it ever since. Bittman’s version is a super simple braise of chicken (pork is amazing, too, honestly) cooked in one part vinegar to two parts soy sauce, with plenty of garlic and some bay leaf for some je ne sais quoi. I’ve kinda added a few things and changed the cooking technique over the years to suit the tastes in my household, but it’s a great formula to improvise with. Sometimes I just do the bare bones adobo, but I often deviate depending on my mood and what’s in the fridge, adding a touch of orange juice, a splash of mirin, or some ginger. Here, I present it to you the way I make it most often: with ginger and green onion added, served fall-off-the-bone tender over brown rice with peas. And have I mentioned all of this can be yours in about 20 minutes, start to finish? — Megan B. Click for chicken adobo!
chicken adobo under pressure
(serves 4-6, depending on size of bird)
adapted from Mark Bittman
1 whole chicken, cut into parts and skinned, or 2-3 lbs bone in chicken thighs
1 cup reduced sodium soy sauce
1/2 cup vinegar (I fluctuate between white and rice — either work great)
1 c water
2 bay leaves
1tbs chopped garlic
1 tbs freshly grated ginger
1 green onion, sliced (save a bit for garnishing, if you like)
Combine all the ingredients except for honey in your pressure cooker (or dutch oven). Bring to a boil and set to full pressure, and cook: 8 min. for firmer chicken, 12 min. for uber-tender. If using a dutch oven, reduce heat to medium low, cover and cook 30-50 minutes, or until done to your preferred tenderness. Take the pot off the heat, remove the chicken from the sauce and let it rest, pulling it off the bone if you wish. Add the honey and boil the liquid down until about a cup remains. Serve over steamed rice and veggies with the sauce on the side.