Chicken Adobo
INSTANT POT
Season chicken thighs with salt and pepper. Select Sauté setting on Instant Pot and, once hot, add oil to coat bottom of pot.
Add chicken thighs, cook for 2 minutes per side, then turn Sauté setting off.
To Instant Pot with chicken thighs still in pot, add chicken stock, coconut aminos, onion, garlic, vinegar, bay leaves, monk fruit sweetener, and paprika.
Seal lid and cook on Manual setting (high pressure) for 10 minutes.
Once cooking has finished, quick-release pressure then remove lid. Using tongs, transfer chicken thighs to a plate.
Select Sauté setting and simmer sauce until it has thickened, about 15 minutes. Remove bay leaves, add chicken back to pot to warm through.
Serve in bowls with a garnish of sliced spring onion and, optionally, atop cauliflower rice or alongside low-carb vegetables.
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