Deliciously balanced with savory and sweet, chicken adobo is a great addition to anyone's collection of go-to comfort foods. This dish typically requires a lengthy period of simmering to build up the deep, rich signature flavor, but the pressure cooker helps you achieve the same level of flavorful satisfaction in a fraction of the time. Note, if you don't have fish sauce on hand, you can leave it out—but if you're going by the grocery store anyway, it's definitely worth investing in a bottle. Serve the adobo over rice for a vibrant and hearty entree.
2 tablespoons canola oil
4 skin-on chicken leg quarters
1 small yellow onion, quartered
3 garlic cloves, smashed
1 (2-in.) piece fresh ginger, peeled
3 bay leaves
3/4 cup unseasoned rice vinegar
3/4 cup soy sauce
3 tablespoons light brown sugar
3/4 teaspoon black pepper
1 teaspoon fish sauce (optional)
1 tablespoon cornstarch
1 tablespoon water
4 cups hot cooked rice
1/4 cup sliced scallions
1 lime, quartered
How to Make It
Heat oil in a large skillet over medium-high. Add chicken, skin side down, and cook until deep golden brown, about 4 minutes. Transfer to pressure cooker. Add onion, garlic, ginger, and bay leaves. Whisk together vinegar, soy sauce, brown sugar, pepper, and, if using, fish sauce. Pour evenly over chicken.
Seal pressure cooker lid, and bring to high pressure. Cook 25 minutes. Release pressure according to manufacturer’s instructions. Transfer chicken to a cutting board. Discard bay leaves. Whisk together cornstarch and water. Add to sauce in pressure cooker, and whisk until slightly thickened.
Serve chicken over hot rice, and spoon about 1/4 cup sauce over each chicken leg quarter. Garnish with scallions and lime wedges.