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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Slow Cooker Cashew Chicken

I am always looking for a new and different slow cooker meal. I personally could eat a tomato-based sauce with meat over rice, pasta, polenta, you-name-it every day. My husband would prefer something new every now and then, which is fair.

So this time, I attempted to make a takeout favorite — Slow Cooker Cashew Chicken!

This recipe is really simple, but it can become a legit salt lick if you aren’t careful about your ingredients. Be sure to use lower sodium soy sauce and unsalted cashews!

Ingredients:

  • 3 lbs boneless skinless chicken (breasts and/or thighs)
  • 1/4 cup cornstarch
  • 1 tablespoon peanut oil (or canola oil)
  • 1/2 cup ketchup
  • 1 cup low sodium soy sauce (use a wheat free soy sauce to make gluten free)
  • 1/2 cup rice vinegar
  • 1/4 cup sweet chili dipping sauce
  • 1/4 cup light brown sugar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 green or red bell pepper, chopped
  • 2 cups unsalted cashews

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