Adobo is a traditional Filipino dish and cooking method. meat when it is fried or stewed in soy sauce, vinegar and spices. A simplified version of chicken adobo you can cook and at home, and a slow cooker will turn this process into one pleasure. In this case, after cooking, you will not have mountains dirty dishes. First fry the pieces of chicken on all sides until golden crust, then add onions, garlic, soy sauce, vinegar and spices and stew. Serve the finished chicken on a plate with boiled rice, top with delicious exotic sauce послевкусием. 
Time: 1 hour. 20 minutes. Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 chicken legs, separate the hips from the legs
- 2 tbsp. l vegetable oil
- 1/3 Art. soy sauce
- 1/4 Art. Sahara
- 1/4 Art. white distilled vinegar 5%
- 5 cloves of garlic, crushed
- 2 bay leaves
- 1 large onion, chopped
- 2 chopped green onions
- Ready rice for serving
- Special equipment: Instant Pot® multicooker
Recipes with similar ingredients: chicken legs, soy sauce, sugar, garlic, bay leaf, onion, green onion, rice
Recipe preparation:
- Generously salt and pepper the chicken. Set on a slow cooker frying mode at high temperature. Add vegetable oil and, as soon as it starts to flicker, but not smoke, add half all pieces of chicken and fry on both sides, about 7 minutes. Place the tongs on a plate and fry the remaining pieces. Return in a slow cooker and add soy sauce, sugar, vinegar, garlic, bay leaf, onion and 0.5 tsp. pepper.
- Following the manufacturer’s instructions, close the lid and prepare slow cooker to work. Set the pressure cooker mode and cook when high pressure 8 minutes. After completing the pressure cooker cycle follow the manufacturer’s instructions to let off steam and wait completion of the quick release cycle. Be careful not to get burned with the remaining steam, open and remove the lid and then again set the cooker to frying at high temperature. Bring the sauce to a boil and evaporate it so that it becomes dark brown and very fragrant, about 20 minutes. Remove Bay leaf.
- Transfer chicken and sauce to a serving dish, sprinkle green onions and serve with rice.
