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Ok, I know my recipe may not be exactly like the ‘original chicken adobo’ from where you are, so please don’t yell at me. I picked and choose the flavors I like from multiple recipes and this is my version. Spicy, soy flavor, tangy but not sweet. I omitted sugar because I do not like sugar in my meat dishes. If you don’t like it spicy? Just omit the red peppers. If you like it less salty? Use less soy sauce. Enjoy and happy cooking in your pressure cooker (or instant pot) or slow cooker or crock pot.


 5-6 whole quarter legs (3.5 pounds or 1.6 kg) CHICKEN THIGHS & DRUMSTICKS
 2 tbsp or 30 ml VEGETABLE OIL
 1 tbsp or 7 g GROUND BLACK PEPPER
 10-15 cloves (1/2 cup or 75 g chopped) FRESH GARLIC
 1 large or 2 medium (1 cup or 150 g chopped) RED or YELLOW ONION
 1/2 cup or 120 ml LIGHT SOY SAUCE
 1/3 cup or 80 ml APPLE CIDER VINEGAR
 2 tbsp or 30 ml DARK SOY SAUCE
 10 whole (to your taste or omit it) DRIED RED CHILI PEPPER
 3 whole or cut-up (to your taste or omit it) DRIED SPUR PEPPER
 4-5 leaves DRIED BAY LEAVES

1. Cut chicken quarter between the joint, leave them in big pieces, trim excess fat and extra skin
2. Put all ingredients into pressure cooker
3. Cook for 30 minutes with pressure valve closed
4. Stir and cook for 30 more minutes with lid loosely closed, to reduce sauce
5. If serving with noodle or pasta, then leave a bit of sauce
6. If serving alone, then reduce the sauce all the way down

ENJOY! Server with noodles, pastas or rice with a vegetable on the side. DELICIOUS!

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