CHICKEN ADOBO
SERVES 4 -5
INGREDIENTS
8-9 chicken thighs
2 cups water
2 cups low sodium soy sauce
1 large onion (cut into rings)
8 garlic cloves (chopped up)
3 bay leaves
2 tablespoons cooking sherry
1 teaspoon ground black pepper
3 tablespoons molasses
1 tablespoon olive oil
Jasmine rice
DIRECTIONS
- In the pressure cooker, heat olive oil over heat. Brown the chicken thighs on both sides.
(Follow the Browning/Sautéing instructions on Page-14 of this manual.)
- Remove and set aside.
- In pressure cooker, combine water, soy sauce, onion, garlic, bay leaves, sherry wine, black
pepper and molasses.
- Add the chicken to the sauce. Stir a bit to get the chicken thighs down into the liquid.
- Close the lid and press the menu function switch for poultry.
- Use this time to cook some jasmine rice.
- When cooking is complete, follow instructions to reduce pressure.
- Lift lid. Remove the bay leaves. Serve chicken and sauce over jasmine rice.
SPARE RIBS
SERVES 6 -8
INGREDIENTS
1 cup brown sugar
1/4 cup soy sauce
1/2 teaspoon paprika
1 tablespoon vinegar
1/4 teaspoon cayenne
1 teaspoon garlic powder
2 lbs pork ribs
1 cup of chicken/beef stock
DIRECTIONS
- Prepare sauce ingredients inside inner pot.
- Divide ribs up evenly so it fits into the pressure cooker.
- Coat each piece thoroughly with the sauce.
- Place all ribs into pressure cooker pot after coating with sauce.
- Add the 1 cup of stock to the bottom of pot.
- Close the lid, lock and press the MEAT function switch.
- When cooking is complete, use the Quick or Natural release method and remove the lid.
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