Comments on: Pressure Cooker Chicken Adobo

By: TF @ IG

TF @ IG — Sat, 05 Jun 2021 23:05:09 +0000

On a roll with my home cooked Instant Pot meals… tonight I made this IP Filipino chicken drumstick adobo! 🍗🍗🍗

I changed it up a bit and just put everything in the IP first and cooked it then took the chicken out and placed it on a sheet pan to broil in the oven. I strained the cooking sauce and reduced it in the IP on sauté mode and added a little cornstarch to thicken. Once the drumsticks browned, I plated and drizzled them with the sauce. 🙌🏽💯😋 Sooooo yummy!

By: Susie @ FB

Susie @ FB — Mon, 08 Feb 2021 19:29:34 +0000

I made Amy & Jacky’s adobo chicken with jasmine rice tonight. Adding this to my list of favorites! 😍

By: Yi-An Lilian @ FB

Yi-An Lilian @ FB — Fri, 22 Jan 2021 21:48:15 +0000

Made Chicken Adobo today 🐔 4 kids votes of approval as a remakable! 😀

By: Brooke Miyasato

Brooke Miyasato — Fri, 31 Jul 2020 19:49:56 +0000

I’ve used other chicken adobo recipes that were not nearly as good as this one! I love how flavorful the chicken is! Because it’s made with drumsticks you don’t get as much meat as you might with chicken thighs, so I suggest doubling the recipe if trying to feed a family of 4-5 people.

By: Nicholas liew

Nicholas liew — Sun, 26 Apr 2020 20:02:35 +0000

Made this chicken adobo and i find it a little on the salty side. Its my fault because i didnt use the right ingredients, the filipino soy sauce and filipino vinegar, other than that, the smell and taste is good. I did decrease the soy sauce amount as suggested from previous comment but its still salty. Thats ok, just have more rice with it. 👌

By: Amy + Jacky

Amy + Jacky — Wed, 06 Nov 2019 01:24:01 +0000

In reply to Craig Stevens.

Hi Craig,

thank you so much for your kind words 🙂

You will want to reduce the cooking time by 1 – 3 minutes as the get up to pressure time will be longer with a larger batch.

Please take care
Jacky

By: Bkhuna

Bkhuna — Sun, 03 Nov 2019 14:30:51 +0000

In reply to Jack Burton.

I spent 20 years in the Navy. I was a West Pac sailor. I served with many Filipino’s over the years and love their cooking. I learned to make Chicken and Pork Adobo 30 years ago and agree with you about the sourness. It just isn’t right if it doesn’t have that vinegar kick. And yes, the more garlic the better.

By: Craig Stevens

Craig Stevens — Sat, 02 Nov 2019 23:51:48 +0000

I love this recipe, so does my son, Filipino wife and mother in law. I want to make a large batch, 3 times as big as the recipe calls for, using my MIL’s larger instant pot, do I adjust the cooking time at all for the larger amount?

By: Amy + Jacky

Amy + Jacky — Mon, 21 Oct 2019 06:13:02 +0000

In reply to Jon.

Hi Jon,

The fat mostly comes from the chicken.

Please take care
Jacky

By: Jon

Jon — Wed, 09 Oct 2019 01:52:13 +0000

Where are the 18gs of fat coming from?