Ever get home from work and realize you forgot to defrost the chicken for dinner? The six California authors behind “The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker” (Rocketships & Wonderment; $25) have the solution.
Make rich, flavorful adobo by throwing frozen chicken thighs into the electric pressure cooker. The pot has to come to pressure anyway, and it takes just seven extra minutes to send the chicken from frozen to thawed. Add soy sauce, vinegar, patis — fish sauce — pepper and bay leaves and you’ll have dinner done in no time.
Adobong Manok
Serves 4 to 6
Ingredients
2 tablespoons cooking oil
12 cloves garlic, minced
2 pounds frozen chicken thighs
¾ cup light sodium soy sauce
1/3 cup apple cider vinegar
½ tablespoon patis (fish sauce)
1 tablespoon ground black pepper
4 bay leaves
Directions
Preheat the Instant Pot on the sauté setting. When the inner pot is hot, pour in the cooking oil. When the oil is shimmering, add garlic and sauté until golden.
Add chicken, soy sauce, vinegar, patis, pepper and bay leaves.
Turn and lock the lid into place, making sure the steam-release valve is in the sealed position. Select the manual setting and program for 17 minutes on high pressure (10 minutes if the chicken is already thawed). When cooking is complete, allow pressure to release naturally for 5 minutes and then quick
release remaining pressure.
Remove chicken from Instant Pot, place on a foil-lined sheet pan and broil (skin side up) until skin is more crisp than tender.
Remove bay leaves from sauce, combine chicken and sauce in a serving dish and serve.
— From “The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker” by Tisha Gonda Domingo, Jorell Domingo, Jeannie E. Celestial, Art Swensen, Romeo Roque-Nido and Jaymar Cabebe (Rocketships & Wonderment; $25)
