Cooking Pinoy atbp.

So throughout the years, I’ve tried different recipes of adobo but this pressure cooker version has yet to be my favorite one. It didn’t require any marinating, and it was the right taste of vinegar to soy sauce ratio. The addition of the coconut milk provided that hint of creaminess 🥥 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients:  2 lbs chicken thighs boneless  5 cloves garlic minced 3/4 c coconut milk 1/4 c white vinegar  1/4 c soy sauce  Salt & pepper  2 T coconut cream  1 med red onion chopped  3 dried bay leaves  Add 1/2 jalapeño for hint of spicy  Directions:  Set Pressure cooker to Saute mode. Add oil. Fry chicken for 5-7 minutes on each side until lightly brown. Add garlic & onions. Season with salt & pepper.  When onions are soft, add coconut milk, soy sauce & bay leaves & jalapeño. Close lid, set to 7 minutes on high pressure. Release vent and open lid. Stir & add in coconut cream. Season to taste. 

I love Whole Foods and I love Emerill. So what a surprise for me to find Emerill cooking one of the classic Filipino dishes on Planet Green! Here is the recipe, and if you want to watch the video, go to www.planetgreen.com Yield: 4 to 6 servings Ingredients: 8 bone-in, skin-on, chicken thighs, about 3 pounds 1/4 cup plus 1 tablespoon olive oil 1/3 cup soy sauce 4 cloves crushed garlic 2/3 cup apple cider vinegar 1/2 cup chicken stock, plus a bit for dissolving arrowroot 1 tablespoon minced garlic 1 large bay leaf 2 tablespoons arrowroot or cornstarch 3 to 4 (6-ounce) Yukon gold potatoes, chopped into 1/2-inch pieces and blanched Salt, to taste Aromatic Jasmine Rice, for serving Method: Place the chicken, 1/4 cup of the olive oil, soy sauce, vinegar, the crushed garlic cloves and salt and pepper in a large glass bowl. Cover and refrigerate for at least 1 hour, turning once or twice to ensure even marinating. Remove from the refrigerator and pat dry with paper tow...