Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, miguel’s adobo chicken (instapot version). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Miguel’s Adobo Chicken (InstaPot Version) is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Miguel’s Adobo Chicken (InstaPot Version) is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook miguel’s adobo chicken (instapot version) using 19 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Miguel’s Adobo Chicken (InstaPot Version):
- Prepare Adobo Seasoning:
- Make ready 4 tbs Paprika (I use Smoked Paprika occasionally for a more smoky flavor)
- Make ready 3 tbs Ground Black Pepper
- Prepare 2 tbs Onion Powder
- Take 2 tbs Cumin
- Make ready 2 tbs Mexican Oregano (regular will work in a pinch)
- Prepare 1 tbs Chipotle Powder
- Prepare 1 tbs Garlic Powder
- Take to taste Salt,
- Get Sauce:
- Prepare 6 dried Guajillo Chili Pods
- Prepare 2 dried Ancho Chili Pods
- Get 2 cups Chicken Stock
- Make ready 1/2 cup Apple Cider Vinegar
- Get 6 cloves garlic, minced
- Make ready 4 tbs Tomato Paste
- Prepare Chicken:
- Take 2-3 lbs Chicken Breast
- Take 2-3 tbs cooking oil
Steps 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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