Chicken Adobo Burrito Bowls
This flavorful Filipino-style chicken is very versatile. You can also wrap the chicken, rice, and toppings in a flour tortilla to make a classic burrito, or serve them over crispy romaine or little gem lettuce for a meal-worthy salad.
This flavorful Filipino-style chicken is very versatile. You can also wrap the chicken, rice, and toppings in a flour tortilla to make a classic burrito, or serve them over crispy romaine or little gem lettuce for a meal-worthy salad.
- 1/4 cup soy sauce
- kosher salt and freshly ground black pepper
- 1 tbsp sugar
- 1/2 cup white wine vinegar
- 2 yellow onions (thinly sliced)
- 1 piece fresh ginger (peeled and sliced)
- 6 cloves cloves garlic (crushed)
- 2 lb boneless skinless chicken thighs
- steamed white or brown rice
- cooked black beans (diced avocado salsa, fresh-cut corn kernels, and/or cherry tomato halves)
- Carbohydrate 8.5334933578348 g
- Cholesterol 125.493889033333 mg
- Fat 6.2478205566324 g
- Fiber 2.52000000724296 g
- Protein 33.9103002470716 g
- Saturated Fat 1.55565456679221 g
- Serving Size 1 1 serving (366g)
- Sodium 1109.85448060949 mg
- Sugar 6.01349335059184 g
- Trans Fat 1.25998143411573 g
- Calories 231 calories
Step-by-step
- In a small bowl or measuring cup, whisk together the vinegar, soy sauce, and sugar. Set aside.
- Spread half of the sliced onion in an even layer in the bottom of the Instant Pot®. Top with the ginger and garlic, distributing them evenly. Arrange the chicken pieces in a single layer over the onions. Sprinkle with 1/4 teaspoon salt and 1 teaspoon pepper, then cover the chicken evenly with the remaining onion slices. Pour the vinegar mixture over the chicken. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 15 minutes at high pressure.
- Let the steam release naturally, or for at least 15 minutes, before turning the valve to Venting to quick-release any residual steam. Carefully remove the lid and use tongs to transfer the chicken to a plate. Using two forks, shred the chicken.
- Serve the chicken over individual bowls of rice with your choice of accompaniments. Drizzle some of the cooking liquid on top of the shredded chicken, if desired.
Pressure cooking poultry thighs breaks down collagen rapidly because moisture remains trapped at high temperatures. Liquid does not boil away inside a sealed vessel, so meat stews in its own rendered fat alongside acid and aromatics. White wine vinegar provides the primary acid, reacting with soy sauce to tenderize muscle fibers during a fifteen-minute high pressure cycle. Natural pressure release prevents muscle tightening, keeping the protein moist before shredding occurs with two forks.
Adapting this braising method for dietary restrictions requires simple swaps without altering the core liquid ratio. Tamari replaces soy sauce directly at a one-to-one volume for a gluten-free variation, maintaining the essential sodium balance. Reducing sugar by half accommodates low-carbohydrate diets while preserving browning potential if the shredded meat is finished under a broiler for two minutes. Coconut aminos offer a soy-free alternative, though extra salt is necessary since they lack standard salinity.
Scaling quantities demands strict adherence to equipment capacity limits. Doubling the protein requires a six-quart electric pressure cooker to prevent overcrowding and ensure even heat distribution. Onions act as a natural rack at the base of the insert, preventing scorching during the initial heat-up phase. Excess liquid can be simmered separately on the stovetop for ten minutes to reduce into a concentrated glaze.
Leftovers store safely in airtight glass containers for up to four days at four degrees Celsius. Reheating benefits from a splash of water to restore moisture lost during refrigeration. Grains and fresh toppings must remain separate until service to maintain textural contrast.
