Steps to Prepare Homemade Miguel’s Adobo Chicken (InstaPot Version)

Miguel’s Adobo Chicken (InstaPot Version).

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, miguel’s adobo chicken (instapot version). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Miguel’s Adobo Chicken (InstaPot Version) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes yummy. They're fine and they look wonderful. Miguel’s Adobo Chicken (InstaPot Version) is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook miguel’s adobo chicken (instapot version) using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Miguel’s Adobo Chicken (InstaPot Version):

1. {Prepare of Adobo Seasoning:.
2. {Take 4 tbs of Paprika (I use Smoked Paprika occasionally for a more smoky flavor).
3. {Make ready 3 tbs of Ground Black Pepper.
4. {Get 2 tbs of Onion Powder.
5. {Get 2 tbs of Cumin.
6. {Take 2 tbs of Mexican Oregano (regular will work in a pinch).
7. {Prepare 1 tbs of Chipotle Powder.
8. {Prepare 1 tbs of Garlic Powder.
9. {Get to taste of Salt,.
10. {Prepare of Sauce:.
11. {Make ready 6 of dried Guajillo Chili Pods.
12. {Take 2 of dried Ancho Chili Pods.
13. {Make ready 2 cups of Chicken Stock.
14. {Take 1/2 cup of Apple Cider Vinegar.
15. {Take 6 cloves of garlic, minced.
16. {Make ready 4 tbs of Tomato Paste.
17. {Get of Chicken:.
18. {Take 2-3 lbs of Chicken Breast.
19. {Make ready 2-3 tbs of cooking oil.

Steps to make Miguel’s Adobo Chicken (InstaPot Version):

1. 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..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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)..
7. Serve topped chopped onions and cilantro with a side of rice or serve in tacos with your favorite toppings! Yumm!!.

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