Chicken is braised in a sweet soy-vinegar and garlic sauce to make this classic Philipino dish. Serve over white rice and add a vegetable for a complete meal.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook15
Passive0
Total Time45 minutesminutes
Recipe Serving Size8people
Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, plate, Sharp Knives, Tongs, Wooden Spatula
Ingredients
2cup medium grain white ricecooked according to package instructions
8bone-in chicken thigh
11/2teaspoon Kosher salt
1/2teaspoonfreshly ground black pepper
2tablespoonavocado oil
2/3cupsoy sauce
½cupgranulated sugar
½cupwhite vinegar
8clove garlicpeeled and crushed
1bay leaf
1yellow onionlarge, sliced
4green onionsliced into rings
Instructions
Cook the rice according to package directions.
White the rice is cooking, generously season the chicken thighs with salt and pepper. Turn pressure cooker to browning or high saute mode. Add the oil and once it's shimmering, add half the chicken pieces, browning on both sides, about 7 minutes total. Remove to a plate and brown the remaining chicken pieces.
Return all the chicken to the cooker and add the soy sauce, sugar, vinegar, garlic, bay leaf, and onion. Add 1 teaspoon salt and ½ teaspoon pepper to the pot.
Place lid on cooker and pressure cook on high for 8 minutes. When cycle is complete, quick release the pressure. Carefully unlock and remove lid. Remove the chicken pieces and cover to keep warm.
Turn the pressure cooker back to the browning or high saute setting. Let the sauce come to a boil and reduce to simmer or low saute mode. Cook sauce until dark brown and reduced, about 15 minutes. Remove the bay leaf.
Place the reserved chicken back into the pot to warm and coat with sauce. Transfer the chicken and sauce to a serving platter, sprinkle with green onions and serve with rice.
Reheating Instructions
Heat in the microwave on medium-high power until heated through.