Mexican Chicken Adobo
Yield 4 servings
Prep time
5 MinCook time
25 MinTotal time
30 MinIngredients
Main Day Prep Items / Reused Components
Instructions
- Dry your chicken well and salt and pepper it well.
- In an 8-quart Instant Pot, turn the SAUTE function on and add a little olive oil and add in the chicken in batches, searing the outside so it’s light brown, and flip to the other side after a few minutes. Remove the chicken to a plate. Once finished, add the Adobo Sauce to the pot, scrape any browned bits off the bottom, and add the rest of the chicken to the Instant Pot.
- Seal the Instant Pot tightly, and cook on HIGH pressure for 10 minutes (make sure the KEEP WARM function is turned off).
- While cooking, in a large pot cook the rice according to the instructions with oil and salt.
- Once the timer goes off, allow it to vent for 10 minutes before using the quick release vent button to let the extra steam out. Remove the lid, and reserve 1/4 of the sauce and 1/3 of the chicken for Adobo Chicken Pizza.
- Serve the adobo chicken over rice and arugula, garnished with Green onions and Cilantro, with sliced avocado on the side.
Notes
Components to Save:
Reserve 1/2 rice for Spicy Sweet Potato and Beef Bowls
Reserve 1/4 of the sauce and 1/3 of the chicken for Adobo Chicken Pizza
Nutrition Facts
Calories
580Fat
20 gSat. Fat
3 gCarbs
57 gFiber
6 gNet carbs
52 gSugar
1 gProtein
47 gSodium
555 mgCholesterol
108 mg