Hi, I’m Clara. Today, I will show you a way to make miguel’s adobo chicken (instapot version) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Miguel’s Adobo Chicken (InstaPot Version) Recipe
Miguel’s Adobo Chicken (InstaPot Version) is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Miguel’s Adobo Chicken (InstaPot Version) is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook miguel’s adobo chicken (instapot version) using 19 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Miguel’s Adobo Chicken (InstaPot Version):
- Make ready Adobo Seasoning:
- Prepare 4 tbs Paprika (I use Smoked Paprika occasionally for a more smoky flavor)
- Get 3 tbs Ground Black Pepper
- Make ready 2 tbs Onion Powder
- Take 2 tbs Cumin
- Make ready 2 tbs Mexican Oregano (regular will work in a pinch)
- Get 1 tbs Chipotle Powder
- Prepare 1 tbs Garlic Powder
- Get to taste Salt,
- Make ready Sauce:
- Take 6 dried Guajillo Chili Pods
- Take 2 dried Ancho Chili Pods
- Get 2 cups Chicken Stock
- Prepare 1/2 cup Apple Cider Vinegar
- Make ready 6 cloves garlic, minced
- Make ready 4 tbs Tomato Paste
- Make ready Chicken:
- Get 2-3 lbs Chicken Breast
- Take 2-3 tbs cooking oil
Instructions to make Miguel’s Adobo Chicken (InstaPot Version):
- Mix the adobo ingredients together in a small mixing bowl. If you have leftover, you can save it for next time or use it in place of taco seasoning, etc.
- Coat the chicken with salt and the adobo seasoning on all sides and place covered in the fridge for at least 3-4 hours or overnight.
- For the sauce, boil 4 cups of water. While the water is heating up, take the dried chili’s and remove stems and seeds. Once water reaches a boil, remove from heat and submerge dried peppers in the water. Cover and steep for 15 minutes.
- While the peppers are steeping, place the chicken stock, vinegar, garlic, and tomato paste in a blender. When the chili’s are ready, add to blender also and blend until smooth.
- In a large pan, heat approx 2-3 tbs oil on med-high heat. When oil is hot, sauté the chicken for approx 7-8 mins on each side until browned well.
- Move browned chicken to the InstaPot and cover with the sauce. Set cooker on high pressure for 20 minutes and let pressure decrease naturally (approx 15-20 mins).
- Serve topped chopped onions and cilantro with a side of rice or serve in tacos with your favorite toppings! Yumm!!
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