Chicken Adobo Bowl

Ingredients

For the Adobo:

• 2-3 lbs. of chicken breast (boneless and skinless, or with bone and skin)
• 1 cup apple cider vinegar
• 1 cup soy sauce½ cup honey or maple syrup
• 3 bay leaves
• At least 6 cloves of garlic, minced or smashed
• ½ teaspoon black peppercorns
• ½ teaspoon coriander seeds
• ¼ teaspoon crushed red pepper flakes

For the Slaw:

• 1 ½ cups kale shredded
• 1 ½ cups shredded carrot
• 1 tbsp soy sauce1 tbsp sesame oil
• 1 tbsp rice vinegar
• ½ tbsp honey or maple syrup

For the Rice:

• 2 cups of brown rice - leftover, already cooked rice is best
• 2 scrambled eggs
• 2 tablespoons of butter, olive oil, or coconut oil
• 2 cloves of smashed or minced garlic cloves
• ½ teaspoon lemon pepper seasoning

Instructions

1. 1
   For the Adobo: Mix the apple cider vinegar, soy sauce, honey (or maple syrup), garlic, peppercorns, coriander, and red pepper flakes in a bowl.
2. 2
   Turn on the Instant Pot to the sauté function, add oil to the inner pot and allow the heat.
3. 3
   When the oil is shiny, add the chicken and lightly brown the chicken on all sides. You may have to brown the chicken in stages, depending on how big the chicken breasts are. Once the chicken is browned, set aside on a separate plate.
4. 4
   Add the liquid mixture to the Instant Pot along with the bay leaves and deglaze the inner pot by gently stirring and scraping the bottom of the pot to loosen any bits stuck to the bottom of the Instant Pot’s inner pot to avoid the “Burn” notice.
5. 5
   Place the lid on the Instant Pot and set the high pressure cook setting to “15 minutes”. Allow the pressure cooker to cook and run through its cycle, and the cooker to depressurize.
6. 6
   While the Adobo is cooking prepare the rice: In a non-stick pan, warm/melt the oil. When the oil shimmers, add the garlic (if using fresh) to the oil and sauté until fragrant but don’t allow the garlic to brown.
7. 7
   Add the rice and incorporate the garlic and rice together.
8. 8
   Incorporate the scrambled egg into the rice and mix thoroughly. Add the lemon pepper seasoning.
9. 9
   Continue mixing and stirring the rice in the pan until the rice is slightly crisped and the egg is thoroughly cooked.
10. 10
    When the rice is finished, prepare the slaw: In a small bowl mix the soy sauce, sesame oil, rice vinegar, and honey or maple syrup until well incorporated.
11. 11
    In another bowl, mix the kale and carrot until evenly mixed and the carrot and kale are dispersed evenly.
12. 12
    Pour the slaw dressing onto the kale and carrot mixture and mix by massaging the kale with your hands.
13. 13
    Put it together: When the pressure cooker is safe to open, remove the chicken and place on a separate plate, and cut diagonally across the chicken or option to shred.
14. 14
    While the chicken is cooling, turn the Instant Pot to the “sauté” function and allow the sauce to reduce and thicken. It should be a little more viscous and not as runny.
15. 15
    In a wide bowl, place the rice first, then layer with the kale/carrot slaw, then top with the chicken. With a spoon, liberally pour sauce over the chicken and on to the rice/slaw mix.