Filipino Adobo Chicken was a fast favorite in our house. Braised in a vinegar based sauce, the chicken falls off the bone with a tangy kick that makes my mouth water just thinking about. I first came across this dish watching Diane Sanfilippo’s Instagram story where she frequently makes Paleo Foodie Kitchen’s recipe. I’m not one for following a recipe, so I took my own go at it, using the Instant Pot instead.
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Filipino Adobo Chicken is usually made with skin on chicken (which is delicious), but I don’t always have time or patience to sear it all. Taking off the skin makes this recipe the “quick and easy” version of Filipino Adobo Chicken. It also makes for a great prep ahead freezer meal! If you prefer to make it the traditional way, check out the notes section for skin on directions.
To avoid waste, and make your belly happy, save the skins and treat yourself to some baked chicken skins. I’d give you my own recipe, but we ate them all before I could photograph them. Ooops!
Instant Pot Filipino Adobo Chicken
Yield 6-8 servings
A paleo & pressurized take on the tangy and tender Filipino dish.
- 3 lbs bone in chicken thighs and drum sticks, skin removed
- 1 head garlic, cloves smashed and peeled
- 1 onion, thinly sliced
- 4 bay leaves
- 2/3 cup of apple cider vinegar
- 2/3 cup of coconut aminos
- 1/2 cup chicken broth
- 1 tsp fish sauce
- 1 tsp salt
- 2 tsp ground black pepper or 1 TBS peppercorns*
*omit for AIP unless reintroduced
- Place chicken in Instant Pot. Top with garlic, onions, and bay leaves.
- In a medium bowl combine apple cider vinegar, coconut aminos, chicken broth, fish sauce, salt, & pepper*. Add to Instant Pot.
- Place lid on Instant Pot and seal vent. Press the Poultry button and adjust time to 18 minutes. When finished, quick release the pressure.
- Remove chicken & onions from the pot, cover, & set aside. Discard the bay leaves. Press the cancel button and switch to saute mode. Adjust temperature to high and cook down until the sauce thickens, stirring occasionally.
- Pour sauce over chicken and serve over cauliflower rice.
Sauce: Be patient while cooking down the sauce. The onions and chicken will add extra liquid which you will need to evaporate off. For best flavor you want it to be thick and sticky, similar to the consistency of sweet and sour sauce.
Skin on directions: Prepare through step 3. While the Instant Pot is in the last few minutes of cooking, add 1 TBS avocado or coconut oil to a large cast iron skillet over medium high heat. Remove chicken from Instant Pot and transfer to the skillet, skin down. Cook until the skin is crispy. While the chicken is cooking, follow the remaining directions for making the sauce. Add sauce to chicken and serve.
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