Chicken Adobo in a Slow Cooker

Ingredients:

• 4 chicken legs, separate the thighs from the drumsticks
• 2 tablespoons of vegetable oil
• 1/3 cup soy sauce
• 1/4 cup sugar
• 1/4 cup white distilled vinegar 5%
• 5 cloves garlic, crushed
• 2 bay leaves
• 1 large onion, chopped
• 2 green onions, chopped
• Ready rice for serving
• Special equipment: Instant Pot® multicooker

Preparation:

1. Generously season the chicken with salt and pepper. Set the slow cooker to high heat. Add the vegetable oil and, once it shimmers but does not smoke, add half of the chicken pieces and fry on both sides for about 7 minutes. Transfer to a plate with tongs and fry the remaining pieces. Return the chicken to the slow cooker and add the soy sauce, sugar, vinegar, garlic, bay leaf, onion, and 0.5 teaspoon of pepper.
2. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure and cook for 8 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions to release steam and wait for the quick release cycle to complete. Being careful not to burn yourself with any remaining steam, open and remove the lid, then set the multicooker back to high sauté. Bring the sauce to a simmer and reduce until dark brown and very fragrant, about 20 minutes. Remove the bay leaf.
3. Transfer the chicken and sauce to a serving platter, sprinkle with green onions and serve with rice.