Today, at work, we had a potluck lunch! Being the team player that I am, I was the first to sign up, and I thought I’d make the most delicious thing I know how to make: chicken adobo!
Adobo is a Filipino staple. Every family has their own adobo recipe, but every basic adobo recipe has vinegar, soy sauce and a meat of some kind. For this recipe, I brought my Instant Pot into work and decided to show off my cookery skills. Here’s what I did to feed about 40 people:
Four pounds boneless, skinless chicken thighs
2 cups of soy sauce
1 cup of vinegar
6-8 tablespoons minced garlic
3 bay leaves
1) Cube up four pounds boneless, skinless chicken thighs into bite size pieces, then split ’em up between two Ziploc bags.
2) Pour into one bag half a bottle of full-sodium, terrible-for-you soy sauce (What is that, like a cup? Yeah, a cup is fine) and then half that of white vinegar (because that’s what Aldi had; rice wine vinegar could do well too; so that’s like half a cup) and like, 3-4 tablespoons of minced garlic (because there’s no such thing as too much garlic). Do the same for the other bag. Let that marinade for an hour.
3a) If you have an Instant Pot, then use the Sauté feature and brown the meat. (Take it out of the marinade but SAVE THE MARINADE!) You might have to do this part in stages, just take it out what’s sautéed and put in the rest. (If you’re in my office you will need about 400 paper plates because you didn’t bring a bowl.)
3b) Once everything’s sautéed, dump the marinade back in, throw in more garlic and a few bay leaves, then set the Instant Pot to manual, high, 14 minutes and let it cook. When it’s done, do a fast release and serve over white steamed rice.
4a) If you don’t have an Instant Pot, then use a nonstick pot to sauté the chicken until it’s brown. (Still take it out of the marinade and still save the marinade) but since your pot is probably bigger than the Instant Pot, you don’t need to do it in stages. I never needed to and I got my pot from probably Goodwill.
4b) Once everything’s sautéed, dump the marinade back in, throw in more garlic and a few bay leaves, then bring to a boil. Once it’s at a boil, bring the heat down to medium, cover, and let boil for half an hour. When it’s done, serve it over white steamed rice.
Everyone wouldn’t shut the hell up about it so I must have done something right. Give it a go!