pressure cooker chicken adobo

◦1 whole chicken, cut into 10 pieces, or 8-10 pieces legs and thighs
◦2 tbs. coconut oil (or any cooking oil)
◦1 onion, sliced
◦5-10 cloves garlic, chopped (I usually use 10, but you can adjust to taste)
◦4-5 bay leaves
◦Black Pepper (Don’t be shy! I usually use 15-20 twists of the pepper mill)
◦1 tablespoon brown sugar
◦½ cup soy sauce
◦¼ cup rice vinegar
◦¼ cup apple cider vinegar

serve with rice and veggies

1.Heat the oil over medium-high heat
2.When oil is hot, brown the chicken pieces on both sides then remove to plate
3.If there is a lot of chicken fat, you can drain some of it (but I usually leave it all)
4.Add onions and saute until they start to soften
5.Add in garlic and continue to saute for another minute or so
6.Add the rest of the ingredients and bring to a simmer
7.Add the chicken back into the pan
8.Put on the lid and bring to high pressure
9.When high pressure is reached, reduce heat to maintain high pressure and set timer for 12 minutes
10.When time is up, let pressure release on its own
11.When pressure is released, remove chicken to plate once more
12.Put pan with sauce over medium high heat, and let sauce reduce, stirring often until thickened (about 10-15 minutes)
13.Serve chicken, and cover with sauce (Put some on the rice, too. It’s yummy!)







Serving Size: 1 thigh

Number of Servings: 8

Recipe submitted by SparkPeople user 3KIDSANDADOX.