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 π₯₯ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 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 jalapeΓ±o 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 & jalapeΓ±o. Close lid, set to 7 minutes on high pressure. Release vent and open lid. Stir & add in coconut cream. Season to taste.
Filipino/American recipes over the years.