📝 About This Recipe
Experience the soul of the Philippines with this iconic braised dish, reimagined for the modern kitchen. This recipe delivers tender, fall-off-the-bone chicken bathed in a complex, savory, and tangy glaze of soy sauce, cane vinegar, and aromatic garlic. By using the Instant Pot, we achieve that 'simmered-all-day' depth of flavor in a fraction of the time, resulting in a rich, umami-packed masterpiece.
🥗 Ingredients
Main Ingredients
- 3 pounds Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 2 tablespoons Vegetable Oil (for searing)
The Aromatics
- 10-12 cloves Garlic (smashed and peeled)
- 1 medium Yellow Onion (thinly sliced)
- 1 tablespoon Whole Black Peppercorns (do not use ground pepper)
- 4-5 pieces Dried Bay Leaves
- 1 inch Fresh Ginger (sliced into thin coins)
The Braising Liquid
- 1/2 cup Soy Sauce (use Filipino brands like Silver Swan for authenticity)
- 1/3 cup Cane Vinegar (substitute with Apple Cider Vinegar if unavailable)
- 2 tablespoons Brown Sugar (to balance the acidity)
- 1/4 cup Water
For Garnish
- 2 stalks Green Onions (thinly sliced)
- 1 tablespoon Fried Garlic Bits (optional, for crunch)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. This is crucial for achieving a good sear.
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2
Turn on the Instant Pot and select the 'Sauté' function on the High/More setting. Allow it to heat up until the display reads 'Hot'.
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3
Add the vegetable oil. Working in batches to avoid overcrowding, sear the chicken skin-side down for 5-6 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes. Remove chicken and set aside on a plate.
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4
In the remaining chicken fat/oil, add the smashed garlic, sliced onions, and ginger. Sauté for 2-3 minutes until the onions are translucent and the garlic is fragrant.
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5
Add the whole peppercorns and bay leaves, stirring for 30 seconds to toast the spices.
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6
Pour in the soy sauce, cane vinegar, brown sugar, and water. Use a wooden spoon to scrape the bottom of the pot (deglazing) to release all the flavorful brown bits (fond).
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7
Place the seared chicken back into the pot, nesting them into the liquid. Do not stir; just ensure the chicken is partially submerged.
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8
Secure the lid and set the steam release valve to the 'Sealing' position.
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9
Cancel the 'Sauté' function. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 10 minutes.
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10
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes (NPR), then carefully turn the valve to 'Venting' to release any remaining steam.
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11
Open the lid and carefully remove the chicken pieces, placing them on a serving platter. The meat will be very tender.
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12
Switch the Instant Pot back to 'Sauté' (High). Let the sauce boil for 5-8 minutes, stirring occasionally, until it reduces by about half and becomes a thick, glossy glaze.
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13
Pour the reduced sauce over the chicken. Garnish with sliced green onions and fried garlic bits.
💡 Chef's Tips
For the most authentic flavor, use Filipino Cane Vinegar (Datu Puti brand) which is milder than white distilled vinegar. Avoid stirring the sauce immediately after adding the vinegar; letting it come to a boil undisturbed mellows the harsh acidic bite. If you prefer a thicker sauce, you can whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tsp water) during the final reduction step. Adobo actually tastes better the next day! The flavors deepen and the chicken absorbs more of the sauce's nuances when reheated. Don't skip the searing step; the rendered chicken fat is the secret to a rich, silky adobo sauce.
🍽️ Serving Suggestions
Serve over a generous bed of steaming jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (Filipino pickled green papaya) to provide a crisp, sweet contrast to the salty chicken. Serve with sliced fresh tomatoes and salted duck eggs for a traditional Filipino breakfast style. A cold, crisp lager or a glass of iced calamansi juice cuts through the richness of the dish perfectly. For a low-carb option, serve alongside cauliflower rice or sautéed bok choy.