Tag: Adobo

Pressure Cooker Chicken Adobo

I can’t tell you how many times my InstantPot has saved me for dinner. All too often, I’ll look up from my computer at 7pm and realize I haven’t even thought about what we are going to eat! This recipe for Pressure Cooker Chicken Adobo is one of those time-saver meals – it takes about 45 minutes to make. (For comparison, my Pork Belly Adobo recipe takes about 2 hours to make, not including time to let the meat marinate!)

This recipe comes together quickly but tastes like it’s been cooking all day. Ah, the magic of the InstantPot!

Ingredients:

  • 4 drumsticks
  • 4 chicken thighs
  • ground pepper, to taste
  • 2 tablespoons vegetable oil
  • 6 garlic cloves, minced or pressed
  • 1 large onion, chopped
  • 2/3 cup low sodium soy sauce (or coconut aminos to make gluten free)
  • 1/4 cup brown sugar
  • 1/2 cup white vinegar
  • 2 bay leaves
  • cooked rice, for serving

Kitchen Tools Used:

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Pork Belly Adobo

I’m fairly certain all avid cooks dream of the day they will receive their first piece of Le Creuset cookware or bakeware. Le Creuset products are also a staple on wedding registries. So when I was contacted to help spread the word that a Le Creuset store was opening in the King of Prussia Mall (outside Philadelphia) I absolutely wanted to get the word out. How exciting! I’m pretty pumped to visit it for the first time. The store is near the Macy’s; you can park and enter through the Orange Garage. (Address: 160 N Gulph Road • Suite C226A • King of Prussia, PA 19406)

To celebrate, the Le Creuset store hosted three separate events this past weekend, including bubbles bites with Yellow Springs Farm, a cooking demonstration with chef Ben Thomas, and sweet treats and coffee with Aux Petites Delices and La Colombe.

 

I was also sent a beautiful Rectangular Dish with Platter Lid, which is great for casseroles as well as for marinating in the dish and using the platter to serve.

To try it out, I decided to make a Filipino recipe I’ve been eyeing up for a while: Pork Belly Adobo. The recipe is pretty simple; you marinate the pork belly in a soy sauce marinade, brown the pork, and simmer in the marinade to finish cooking. But the result is fan-tas-tic.

Ingredients:

  • 1 cup low sodium soy sauce
  • 6 cloves garlic, peeled and smashed
  • 1/4 cup brown sugar
  • 1/2 teaspoon black peppercorns
  • 5 pounds boneless pork belly, cut into 2-inch pieces
  • 1 tablespoon canola oil
  • 1 large yellow onion, diced
  • 2 bay leaves
  • 1 1/2 cups water
  • 1/3 cup white distilled vinegar
  • Cooked white rice, for serving

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Arroz con Pollo

I love cookbooks with contributions from different chefs. It adds variety to the cookbook and recipes within it. I always end up having such trouble choosing what recipe to make from a collaborative cookbook because each and every recipe sounds so tasty! Although one recipe in this specific cookbook did stand out to me: Arroz con Pollo.
Forty world class chefs have collaborated on a new cookbook, UNICHEF, to benefit the U.S. Fund for UNICEF, the Children’s Rights and Emergency Relief Organization. The United Nations Children’s Fund (UNICEF) works in 190 countries and territories worldwide to save and improve children’s lives by providing health care and immunizations, clean water, sanitation, nutrition, education, emergency relief, and more.
Each chef complements their recipe contribution with accompanying text sharing his or her personal relationship to food in formative years and the genesis of their life’s work. This cookbook contains recipes and stories from Marcus Samuelsson, Wolfgang Puck, Cat Cora, Jamie Oliver, Mario Batali, Michael Solomonov, and many others.

The author, Hilary Gumbel, is donating 100% of her royalties directly to the U.S. Fund for UNICEF, which means each purchase of this cookbook directly benefits the fund. To help spread the word, I wanted to share a recipe from the cookbook to give you a peek into the amazing recipes that are within.


This recipe for Arroz con Pollo, contributed by Chef Ingrid Hoffmann, is a great Sunday meal. This Arroz con Pollo recipe takes a bit of time but makes a ton of food and has really amazing flavor. I adapted the recipe slightly but it’s mostly intact.

Chef Ingrid Hoffmann’s Arroz con Pollo

From Unichef: Top Chefs Unite in Support of the World’s Children by Hilary Gumbel copyright © 2014,published by Glitterati Incorporated/www.GlitteratiIncorporated.com

Serves 4-6

 Ingredients:

  • 2-3 pounds chicken breasts and thighs
  • 1 medium yellow onion, quartered, plus ½ yellow onion, thinly sliced
  • 1 cup homemade or canned low-sodium chicken broth (240 ml)
  • 1 cup beer (240 ml) (such as lager – I used Yuengling)
  • 3 tablespoons Delicioso Adobo (20 g) (recipe below)
  • 3 tablespoons Worcestershire sauce (45 ml)
  • 1 cup chopped fresh cilantro leaves (16 g)
  • 6 garlic cloves, roughly chopped
  • 2 cups uncooked white rice (370 g)
  • 1 cup fresh or frozen green peas (120 g)
  • 2 medium carrots, finely diced
  • 8 ounces green beans (240 g), trimmed and quartered
  • 1 cup ketchup (240 g)
  • 1 teaspoon salt (5 ml)
  • 3 tablespoons unsalted butter (42 g)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 cup pimiento-stuffed olives (230 g)

Delicioso Adobo (yields ~1/2 cup)

  • 1 tablespoon lemon pepper seasoning (15 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder or flakes (15 ml)
  • 1 tablespoon dried oregano (15 ml)
  • 1 tablespoon parsley flakes (15 ml)
  • 1 ½ teaspoon ground paprika (7 ml)
  • 1 ½ teaspoon ground turmeric (7 ml)
  • 1 ½ teaspoons grousnd cumin (7 ml)
  • 1 tablespoon salt (15 ml)

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