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. If you have chicken, vinegar, soy sauce, garlic, and an onion, you can make this delicious adobo dish.
I'm back with another recipe, this time Filipino Chicken Adobo cooked in the instant pot! This is a very simple, and quick recipe to make, it's. Stovetop version Combine tomatoes, chopped onion, cilantro, garlic, chipotle pepper and adobo sauce in a blender and blend until smooth.
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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. If you have chicken, vinegar, soy sauce, garlic, and an onion, you can make this delicious adobo dish.
To begin with this recipe, we have to 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 that.
The ingredients needed to make Miguel’s Adobo Chicken (InstaPot Version):
- Get of Adobo Seasoning:.
- Prepare of Paprika (I use Smoked Paprika occasionally for a more smoky flavor).
- Make ready of Ground Black Pepper.
- Get of Onion Powder.
- Prepare of Cumin.
- Make ready of Mexican Oregano (regular will work in a pinch).
- Take of Chipotle Powder.
- It’s of Garlic Powder.
- You need of Salt,.
- Get of Sauce:.
- Get of dried Guajillo Chili Pods.
- It’s of dried Ancho Chili Pods.
- It’s of Chicken Stock.
- Take of Apple Cider Vinegar.
- Prepare of garlic, minced.
- Take of Tomato Paste.
- You need of Chicken:.
- Prepare of Chicken Breast.
- Prepare of cooking oil.
Heat a large stockpot and add the blended mixture, cumin, chicken stock and tomato sauce. Simmer while cooking chicken, stirring occasionally. Easy instant pot chipotle adobo chicken is a perfect meal prep recipe for tacos, bowls, salads and more! Chicken adobo can be served with fried cauliflower rice, roasted vegetable medley, or a fresh salsa.
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 is a very flavorful dish, so a plainer side dish would be best. Instant Pot Pork Tenderloin Chicken In Instant Pot Recipes – This keto Instant Pot chicken recipe with spinach, artichokes, and sun-dried tomatoes is an adaptation of the stovetop version of the recipe from Anna Vochino's NSNG (no sugar, no grain) cookbook Eat Happy. That cookbook is a wonderful resource of NSNG recipes, most of which will also be keto and/or low carb. Add chicken breasts to the pressure cooker pot, placing them in a single layer across the bottom as much as possible. In a small bowl, whisk to combine chipotle peppers, adobo sauce, garlic powder, onion powder, salt cumin, apple cider vinegar, tomato sauce, and honey.
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