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3 tbsp. Worcestershire sauce
½ tsp. ground black pepper
2 tbsp. white vinegar
2 tbsp. achiote paste
1 tsp. dried oregano
1 tsp. ground cumin
1 tbsp. granulated sugar substitute
4 chicken thighs
4 chicken drumsticks
1 tbsp. coconut oil
3 cloves garlic, sliced
1 cup yellow onion, sliced
2 cups low-sodium chicken stock
Cilantro, chopped
Instructions
In a bowl, mix the Worcestershire sauce, black pepper, vinegar, achiote paste, oregano, cumin and sugar substitute. Mix well.
Reserve 1/3 of the mixture.
Soak the chicken in the remaining marinade for 4 hours.
Place an insert into the Instant Pot.
Set to sauté mode.
Pour the coconut oil.
Add the chicken and cook until brown on both sides.
Transfer the chicken to a plate.
Add the garlic and onions into the pot.
Sauté for 3 minutes.
Put the chicken back into the pot.
Pour in the chicken stock and the reserved marinade.
Mix well.
Cover the pot.
Set it to manual.
Cook on high for 20 minutes.
Release the pressure naturally.
Garnish with cilantro before serving.
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Portuguese
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Already translated.
Translated by Naila Castro
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