Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, miguel’s adobo chicken (instapot version). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Miguel’s Adobo Chicken (InstaPot Version) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Miguel’s Adobo Chicken (InstaPot Version) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have miguel’s adobo chicken (instapot version) using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Miguel’s Adobo Chicken (InstaPot Version):
- Make ready Adobo Seasoning:
- Take 4 tbs Paprika (I use Smoked Paprika occasionally for a more smoky flavor)
- Take 3 tbs Ground Black Pepper
- Make ready 2 tbs Onion Powder
- Take 2 tbs Cumin
- Make ready 2 tbs Mexican Oregano (regular will work in a pinch)
- Make ready 1 tbs Chipotle Powder
- Prepare 1 tbs Garlic Powder
- Prepare to taste Salt,
- Take Sauce:
- Prepare 6 dried Guajillo Chili Pods
- Get 2 dried Ancho Chili Pods
- Get 2 cups Chicken Stock
- Take 1/2 cup Apple Cider Vinegar
- Make ready 6 cloves garlic, minced
- Prepare 4 tbs Tomato Paste
- Make ready Chicken:
- Take 2-3 lbs Chicken Breast
- Take 2-3 tbs cooking oil
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Instructions to make Miguel’s Adobo Chicken (InstaPot Version):
- Mix the adobo ingredients together in a small mixing bowl. If you have leftover, you can save it for next time or use it in place of taco seasoning, etc.
- Coat the chicken with salt and the adobo seasoning on all sides and place covered in the fridge for at least 3-4 hours or overnight.
- For the sauce, boil 4 cups of water. While the water is heating up, take the dried chili’s and remove stems and seeds. Once water reaches a boil, remove from heat and submerge dried peppers in the water. Cover and steep for 15 minutes.
- While the peppers are steeping, place the chicken stock, vinegar, garlic, and tomato paste in a blender. When the chili’s are ready, add to blender also and blend until smooth.
- In a large pan, heat approx 2-3 tbs oil on med-high heat. When oil is hot, sauté the chicken for approx 7-8 mins on each side until browned well.
- Move browned chicken to the InstaPot and cover with the sauce. Set cooker on high pressure for 20 minutes and let pressure decrease naturally (approx 15-20 mins).
- Serve topped chopped onions and cilantro with a side of rice or serve in tacos with your favorite toppings! Yumm!!
This pressure cooker version of Filipino adobo is made with chicken thighs, though whole chicken legs or a cut-up chicken may be substituted. If you don't have an Instant Pot, any pressure cooker may be used; just make sure to follow the manufacturer's instructions for liquids and release. Add to instant pot along with chicken stock and tomato sauce. Release remaining pressure and carefully remove lid. Scoop chicken breasts out, shred with a fork and return to the instant pot.
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