Pressure-Cooked Peruvian Adobo Chicken with Seasonal Vegetables
A vibrant Peruvian-style adobo chicken prepared using a pressure cooker to infuse bold flavors quickly, paired with a medley of fresh spring vegetables stir-fried to retain their natural crispness and color. This approachable weeknight recipe brings traditional South American flair with familiar cooking methods.
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Overview
This Pressure-Cooked Peruvian Adobo Chicken blends the rich, tangy flavors of a classic South American marinade with the convenience and speed of the pressure cooker. The chicken becomes incredibly tender and infused with bold spices. Complementing the main dish is a colorful stir-fry of fresh seasonal vegetables that retain a satisfying crisp texture and vibrant colors, making this a wholesome and visually appealing main course perfect for any weeknight.
Why you’ll love it
- Quick pressure cooking dramatically reduces cooking time while locking in deep flavor.
- Adobo marinade features traditional Peruvian ingredients like smoked paprika, cumin, and vinegar for authentic taste.
- The stir-fried seasonal vegetables add freshness, crunch, and nutrition.
- Uses simple techniques yet delivers restaurant-quality results.
- Balanced meal with protein and vegetables for a one-pan-friendly dinner option.
Ingredient notes
Chicken thighs: Bone-in, skin-on thighs provide moisture and flavor under pressure cooking but you may substitute chicken drumsticks or boneless thighs.
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White vinegar: The acidity tenderizes meat and adds brightness to the adobo marinade.
Smoked paprika: Adds smoky depth typical of Peruvian adobo; regular paprika can be used if unavailable.
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Seasonal vegetables: Use a mix of spring vegetables such as snap peas, baby carrots, bell peppers, or asparagus for best results.
Soy sauce and garlic: Give the stir-fry a simple umami base complementing the adobo flavors.
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Fresh cilantro: For garnish to brighten the rich chicken dish.
Serving & storage
Serve the adobo chicken hot over steamed rice or quinoa alongside the vibrant stir-fried vegetables. Garnish with fresh cilantro and lime wedges if desired.
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until steaming hot. For best texture, stir-fry vegetables fresh if possible, or reheat briefly.
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Chef tips
- For best flavor, marinate the chicken for at least 1 hour if time allows.
- Use bone-in chicken thighs for juiciness and richness, but boneless work too—adjust cooking time accordingly.
- If you don't have a pressure cooker, braise the chicken in a covered pot at low heat for 40-45 minutes instead.
- Ensure the vegetables are not overcooked in the stir-fry to maintain their vibrant color and crisp texture.
- Always verify chicken is cooked to an internal temperature of 74°C (165°F) for food safety.
Ingredients
- 800 g (1.75 lbs) bone-in, skin-on chicken thighschicken thighs
- 3 tbsp white vinegarwhite vinegar
- 1 tbsp smoked paprikasmoked paprika
- 1 tsp ground cuminground cumin
- 1 tsp dried oreganodried oregano
- 4 garlic cloves, mincedgarlic cloves
- 1 tsp saltsalt
- ½ tsp black pepperblack pepper
- 2 tbsp vegetable oilvegetable oil
- 1 medium yellow onion, thinly slicedyellow onion
- 200 ml (¾ cup) chicken brothchicken broth
- 1 tbsp soy saucesoy sauce
- 1 red bell pepper, juliennedred bell pepper
- 150 g (1 cup) snap peas, trimmedsnap peas
- 100 g (2/3 cup) baby carrots, sliced thinlybaby carrots
- 2 spring onions, slicedspring onions
- Fresh cilantro leaves, for garnishfresh cilantro
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Equipment
- pressure cooker
- large skillet or wok
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories430
- Protein35 g
- Carbs15 g
- Fat22 g
Step-by-step
Step 1
In a mixing bowl, combine white vinegar, smoked paprika, cumin, oregano, minced garlic, salt, and pepper to create the adobo marinade. Stir well until blended.Step 2
Add the chicken thighs to the marinade and toss to coat evenly. Let marinate for at least 10 minutes, or up to 1 hour in the refrigerator for deeper flavor.Step 3
Heat 1 tablespoon of vegetable oil in the pressure cooker pot over medium heat. Add the marinated chicken thighs skin-side down and brown for 3-4 minutes until golden. Flip and brown the other side for another 3 minutes. Remove chicken and set aside.Step 4
Add the sliced onion to the pressure cooker and sauté in the remaining 1 tablespoon of oil until softened and translucent, about 3-4 minutes.Step 5
Return the browned chicken thighs to the pressure cooker pot. Pour in chicken broth and close the lid. Set to high pressure and cook for 12 minutes.Step 6
After cooking, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure manually. Open the lid, remove the chicken, and set aside, keeping warm.Step 7
Meanwhile, heat a large skillet or wok over medium-high heat. Add a splash of vegetable oil, then stir-fry the snap peas, baby carrots, and red bell pepper for 3-4 minutes until tender-crisp but still bright and colorful.Step 8
Add the soy sauce and sliced spring onions to the vegetable stir-fry, tossing briefly to coat and warm through.Step 9
Serve the pressure-cooked adobo chicken on plates alongside the stir-fried seasonal vegetables. Garnish with fresh cilantro leaves and enjoy.
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