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. Before you jump to Miguel's Adobo Chicken (InstaPot Version) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

Chicken adobo is traditionally served with rice. I like to use a rice cooker for this, cooking the rice on the side as the chicken pressure cooks just so you save time and dishes. Chicken Adobo is a type of Filipino chicken stew. You can cook Miguel’s Adobo Chicken (InstaPot Version) using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Miguel’s Adobo Chicken (InstaPot Version)

Prepare of Adobo Seasoning:.
It's 4 tbs of Paprika (I use Smoked Paprika occasionally for a more smoky flavor).
Prepare 3 tbs of Ground Black Pepper.
Prepare 2 tbs of Onion Powder.
It's 2 tbs of Cumin.
Prepare 2 tbs of Mexican Oregano (regular will work in a pinch).
You need 1 tbs of Chipotle Powder.
You need 1 tbs of Garlic Powder.
You need to taste of Salt,.
You need of Sauce:.
Prepare 6 of dried Guajillo Chili Pods.
You need 2 of dried Ancho Chili Pods.
It's 2 cups of Chicken Stock.
It's 1/2 cup of Apple Cider Vinegar.
It's 6 cloves of garlic, minced.
It's 4 tbs of Tomato Paste.
Prepare of Chicken:.
Prepare 2-3 lbs of Chicken Breast.
You need 2-3 tbs of cooking oil.

Miguel's Adobo Chicken (InstaPot Version) step by step. Mix the adobo ingredients together in a small mixing bowl. Chicken adobo is traditionally served with rice. I like to use a rice cooker for this, cooking the rice on the side as the chicken pressure cooks just so you save time and dishes.

Miguel’s Adobo Chicken (InstaPot Version) instructions

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!!.

Chicken Adobo is a type of Filipino chicken stew. Miguel's Adobo Chicken (InstaPot Version) instructions. Mix the adobo ingredients together in a small mixing bowl. 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.