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chicken adobo on a plate with broccoli and rice
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4.67 from 9 votes

Filipino Chicken Adobo

Deliciously simple Chicken Adobo with rice and broccoli.
Prep Time15 mins
Cook Time30 mins
Time to pressure & Natural Release10 mins
Total Time55 mins
Course: Dinner
Cuisine: Filipino
Servings: 4 people
Calories: 502kcal
Author: Louise

Equipment

  • Ninja Foodi Pressure Cooker & Air Crisper

Ingredients

  • 1 bulb garlic
  • 4 chicken thighs bone-in, skin on
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 2 bay leaves
  • 1 Tbsp whole peppercorns
  • 1 Tbsp olive oil
  • 1 cup jasmine rice
  • 1 cup water
  • ½ cup green onions chopped
  • 2 ½ cups broccoli
  • 1 cup water for broccoli

Sauce ingredients

Instructions

  • Remove the broccoli from the freezer and the chicken from the fridge. Peel and smash the entire bulb of garlic. Sprinkle the chicken thighs on both sides with the salt and pepper. Don't go overboard with this because there is a lot of salt in the soy sauce.
  • Turn the Ninja Foodi on high sear/sauté. Add the bay leaves, peppercorns, and oil. Allow the oil to heat up and toast the peppercorns and bay leaves for a few minutes. Add in the smashed garlic and allow to sauté for 2-3 minutes.
  • Add the chicken thighs to the inner pot, skin side down. Continue to cook on high sear/sauté for about 5 minutes.
  • Rinse the rice until the water runs clear and place into a 6" Fat Daddio Pan. Add 1 cup of water to the rice and cover with foil or a silicone cover.
  • Flip the chicken over so the skin side is up. Mix the sauce ingredients in medium size bowl and pour into the inner pot.
  • Put the rack in the high position into the inner pot. Set the pan of rice on top and put the pressure lid on. Turn the valve to seal and set the pressure on high for 3 minutes. Natural release for 5 minutes and then manually release the remaining pressure.
  • Remove the rice and set it aside, leaving it covered. Remove the chicken and place on a plate. Add the chopped green onions to the sauce. Put the diffuser legs from the air fry basket in the bottom of the pot with the pointy ends up. Add broccoli and 1 cup of water to an 8" Fat Daddio pan and place the pan on the diffuser legs. Cover the broccoli with foil or a silicone cover.
  • Place a crisping tray on top of the broccoli or just set the chicken on top of the covered broccoli. Close the TenderCrisp lid and turn the Air Crisp mode on 400°F/200°C and AC for about 15 minutes or until the temp of the chicken reaches at least 160°F/71°C.
  • While the chicken is cooking, fluff the rice with a fork and cover to keep warm.
  • Remove the chicken and let rest for about 5-10 minutes. Remove the broccoli. If the broccoli isn't soft enough for you, Air crisp while the chicken rests.
  • Remove the bay leaf from the sauce and pour the sauce over the chicken. Season the broccoli to your liking. Serve & Enjoy!

Nutrition

Calories: 502kcal | Carbohydrates: 47g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 1220mg | Potassium: 585mg | Fiber: 3g | Sugar: 4g | Vitamin A: 581IU | Vitamin C: 53mg | Calcium: 72mg | Iron: 2mg