Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, miguel’s adobo chicken (instapot version). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Miguel’s Adobo Chicken (InstaPot Version) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Miguel’s Adobo Chicken (InstaPot Version) is something which I’ve loved my whole life.
Great recipe for Miguel's Adobo Chicken (InstaPot Version). This recipe is quickly becoming a fan favorite. The authentic Mexican taste of the sauce will make your tacos or burritos taste like you ordered it from a restaurant in SoCal!
To get started with this recipe, we must first prepare a few components. You can have miguel’s adobo chicken (instapot version) using 19 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Miguel’s Adobo Chicken (InstaPot Version):
- Prepare Adobo Seasoning:
- Prepare 4 tbs Paprika (I use Smoked Paprika occasionally for a more smoky flavor)
- Make ready 3 tbs Ground Black Pepper
- Get 2 tbs Onion Powder
- Make ready 2 tbs Cumin
- Get 2 tbs Mexican Oregano (regular will work in a pinch)
- Get 1 tbs Chipotle Powder
- Prepare 1 tbs Garlic Powder
- Prepare to taste Salt,
- Take Sauce:
- Get 6 dried Guajillo Chili Pods
- Prepare 2 dried Ancho Chili Pods
- Make ready 2 cups Chicken Stock
- Get 1/2 cup Apple Cider Vinegar
- Prepare 6 cloves garlic, minced
- Get 4 tbs Tomato Paste
- Make ready Chicken:
- Get 2-3 lbs Chicken Breast
- Take 2-3 tbs cooking oil
You still get all the adobo flavor and loads of sauce to drizzle over rice. 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.
Steps 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!!
A Filipino recipe of tender chicken thighs braised in vinegar and soy sauce with lots of garlic. Get the SLOW COOKER chicken adobo recipe here. I can't believe that I've never made chicken adobo before. Pressure Cook: Add soy sauce, vinegar, onion, garlic, and cayenne to pot, stirring well and scraping up any brown bits stuck to bottom of pot. Return all chicken thighs to pot in single layer, snugly on top of onions.
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