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Before you jump to Miguel’s Adobo Chicken (InstaPot Version) recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.
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Your mood could really be helped by green tea. You were sure it had to be mentioned in this article, right? Green tea has a lot of an amino acid called L-theanine. Studies have shown that this amino acid basically induces brain waves. This will better your brain’s concentration while at the same calming the rest of your body. You knew that green tea helps you be better. Now you know that applies to your mood too!
Now you realize that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try a couple of of these tips instead.
We hope you got insight from reading it, now let’s go back to miguel’s adobo chicken (instapot version) recipe. To make miguel’s adobo chicken (instapot version) you need 19 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Miguel’s Adobo Chicken (InstaPot Version):
- Get Adobo Seasoning:
- Prepare 4 tbs Paprika (I use Smoked Paprika occasionally for a more smoky flavor)
- Use 3 tbs Ground Black Pepper
- Take 2 tbs Onion Powder
- Get 2 tbs Cumin
- Take 2 tbs Mexican Oregano (regular will work in a pinch)
- Get 1 tbs Chipotle Powder
- Take 1 tbs Garlic Powder
- Get to taste Salt,
- You need Sauce:
- Use 6 dried Guajillo Chili Pods
- Provide 2 dried Ancho Chili Pods
- Use 2 cups Chicken Stock
- Provide 1⁄2 cup Apple Cider Vinegar
- Prepare 6 cloves garlic, minced
- Provide 4 tbs Tomato Paste
- Provide Chicken:
- Take 2-3 lbs Chicken Breast
- You need 2-3 tbs cooking oil
Instructions 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!!
Heat a large stockpot and add the blended mixture, cumin, chicken stock and tomato sauce. Simmer while cooking chicken, stirring occasionally. Chicken adobo can be served with fried cauliflower rice, roasted vegetable medley, or a fresh salsa. This is a very flavorful dish, so a plainer side dish would be best. Instant Pot Pork Tenderloin Chicken In Instant Pot Recipes - This keto Instant Pot chicken recipe with spinach, artichokes, and sun-dried tomatoes is an adaptation of the stovetop version of the recipe from Anna Vochino's NSNG (no sugar, no grain) cookbook Eat Happy.
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