Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, miguel’s adobo chicken (instapot version). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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!
Miguel’s Adobo Chicken (InstaPot Version) is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Miguel’s Adobo Chicken (InstaPot Version) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook 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):
- Take Adobo Seasoning:
- Prepare 4 tbs Paprika (I use Smoked Paprika occasionally for a more smoky flavor)
- Prepare 3 tbs Ground Black Pepper
- Take 2 tbs Onion Powder
- Prepare 2 tbs Cumin
- Get 2 tbs Mexican Oregano (regular will work in a pinch)
- Make ready 1 tbs Chipotle Powder
- Take 1 tbs Garlic Powder
- Get to taste Salt,
- Prepare Sauce:
- Make ready 6 dried Guajillo Chili Pods
- Make ready 2 dried Ancho Chili Pods
- Make ready 2 cups Chicken Stock
- Prepare 1/2 cup Apple Cider Vinegar
- Take 6 cloves garlic, minced
- Take 4 tbs Tomato Paste
- Make ready Chicken:
- Make ready 2-3 lbs Chicken Breast
- Prepare 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.
So that is going to wrap it up with this special food miguel’s adobo chicken (instapot version) recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
