Let’s start with the obvious, if you don’t already have an instapot you need one asap. If your anything like me, not just a mom, but want more time to finish that never ending to-do list then you don’t want to spend your whole day stuck making meals in the kitchen. Thankfully, the instapot is super easy to use and makes cooking a breeze just like this recipe. The honey garlic chicken is savory, tender and just so damn good!
Prep Time: 5 mins | Cook Time: 12 mins | Total Time: 17 mins
INGREDIENTS
1 1/2 -2 lbs. chicken thighs (4 chicken thighs)
Salt ( I use Pink Himalayan Salt)
Ground black pepper
1 tablespoons cooking oil
4 cloves garlic minced (1 tablespoon pre-minced)
HONEY GARLIC SAUCE:
3 tablespoons honey
1 teaspoon brown sugar
2 tablespoons soy sauce
3 tablespoons water or chicken broth
3 dashes cayenne pepper
2 tablespoons corn starch
INSTRUCTIONS
Season your chicken thighs with salt and pepper on both sides. Set aside.
Mix all the ingredients in the Honey Garlic Sauce together, stir to mix well. Make sure the honey and sugar are completely dissolved. Set aside.
Turn on the Saute mode on your Instant Pot. As soon as the pot is heated, add 1 tablespoon of the cooking oil. Pan sear the chicken thighs (I remove the skin but if you prefer it then sear the skin side down first) until both sides turn a golden brown.
Leave the chicken thighs in the Instant Pot, add the garlic. Saute the garlic a little bit. Pour in the sauce and cover with the lid. Select Manual and set to High pressure for 10 minutes. Place valve in “Sealing” position.
Once done cooking and it beeps, turn to Quick Release. When the valve drops, remove the lid and carefully place chicken onto a serving plate.
To thicken honey garlic sauce, in a separate bowl combine corn starch and cold water. Add corn starch liquid to honey garlic sauce. Select Saute mode and let boil for 2 minutes. Stir occasionally. Sauce will thicken further as it cools.
Pour honey garlic sauce onto chicken thighs. Serve immediately.
If you tried out this recipe, let me know! Also if you have an instapot recipe that you swear by send it my way.
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In most American homes during the holidays you would find your “traditional” meals for Thanksgiving, Christmas and New Years being Turkey, Ham, Mashed Potatoes, etc. However, if your anything like my Mexican family you bust out the big ol’ Princess House Olla from the garage and get the posole going. The infamous “Tamalera” pot is essential for not only making tamales but also for the posole. Not one major holiday has gone by in my family without posole, however over the years the traditional Posole Rojo has been replaced with Posole Verde. Posole Verde has all the essentials of regular posole, but is made with chicken instead of pork and is obviously green and not red. Both Posoles are delicious in their own right, however posole verde is absolutely my favorite and I can eat it for breakfast, lunch and dinner. Which most likely will happen because left overs for the recalentada are for sure to happen.
As I mentioned posole is made for major holidays or events in my family so this recipe is not for those of you who are looking to feed 4 people. This recipe is for a HUGE pot of posole that will feed you, your family, your suegros, your friends, and the whole damn neighborhood. The quantities for the recipe are to fill a 30 Quart stock pot, specifically the one I used is a Princess House Stainless Steel Classic 30-QT Stockpot. Although the quantity sounds intimating, I promise this recipe is very easy and worth it.
Ingredients
30 Quart stock pot
Blender
3 lbs of Green Tomatillos
2 bundles of Spinach
2 bundles of Cilantro
2 White Onions
1 bottle of 35 oz Knorr Chicken flavor Bouillon – Consome de Pollo (Optional)
2 Heads of Garlic
2 Big Cans of Juanita’s Maiz
10 Lbs. of Skinless Chicken Breast (Bone-in)
1/2 Lbs. of Anaheim Peppers
4 Pasilla Peppers
4 Jalapeno Peppers
2 Green Bell Peppers
4 Serrano Peppers
Step 1
Fill your pot half way with water. Add the whole head of garlic as well as chop one whole onion in half and add it to the pot, keep the garlic head in one piece since it will be taken out later along with the onion. Lastly, add your chicken breasts. Cook your chicken until tender- falls off the bone. This can take up to 2-2.5 hours but varies due to the size of the pot. Its very important to cook your chicken thoroughly as it should shred easily.
Step 2
As the chicken cooks, its time to work on your salsa verde. Shell and wash your tomatillos and place them in a pot with water until covered, bring to a boil. The Tomatillos are ready when they have changed color and have softened.
Step 3
As your tomatillos cook, take the opportunity to wash and de-vain your peppers. Posole is not meant to be a spicy soup, which is why you take out all the seeds and vines so you get all the flavor but not the spice of the peppers. However, if you would like to add some spice keep some of the seeds from your choice of peppers to add later in step 4.
Step 4
Once the tomatillos have cooked, add them to your blender along with all your peppers, 4 cloves of garlic, the bunches of cilantro and spinach, and half an onion. Blend until smooth and no chunks are visible. Due to the quantity of it all your going to want to have a big bowl on the side to dump the liquid into, you will need to do a few batches to complete all the veggies. A quick tip, keep the water from when your boiled the tomatillos, the veggies will blend easier by adding the tomatillo water as well as give it more flavor.
Step 5
Once the chicken breasts have cooked thoroughly and they are very tender take them out and shred them, as well as take out the bones. Taking out the bones is optional, however I find that its best especially for the kids. Once the chicken is shredded place it back into the pot and take out the head of garlic and onion we put in the beginning and throw it away.
Step 6
Add the liquified veggies aka your salsa into the stockpot along with the two cans of Maiz. Drain your maiz, only adding the maiz and not the water it comes in. Stir all the chicken, salsa verde and maiz together.
Optional: The soup will have great taste all on its own , however I usually add consome de pollo (Chicken Flavor Bouillon) for that extra taste of chicken. Since this is optional you can add as much as you like, I usually add 1/3 of the bottle.
Bring your posole to a boil and it is ready to serve.
Toppings
Posole all on its own is AMAZING, however the toppings you put on are just as important.
Chopped Toppings
Onion
Cabbage
lettuce
Radishes
Cucumber
Other Toppings/Sides
Lemon
Tapatio
Tostadas
Posole is very personal to some people. For me when I eat posole I reminiscence of the happy holiday moments I’ve had with family and friends. Its like a blanket of flavor that warms your heart and soul.
This year show off to everyone that your that bitch and make the posole, prove to your mom, tias, or suegra que ya te puedes casar haha. I can’t wait to hear back from everyone who tries to make this recipe, enjoy!
A life style blog about a first time mom trying to do it all.
Maitte Eugenia 