Chicken Adobo

4    whole chicken legs, split
1    teaspoon kosher salt
1    tablespoon neutral oil, such as canola
      or grapeseed
¾   cup reduced-sodium soy sauce
½   cup distilled white vinegar
2    teaspoons brown sugar
10 garlic cloves, crushed
3    to 4 serrano chiles, stemmed
      and thinly sliced
4    bay leaves
½    teaspoon whole black peppercorns
       white rice, for serving

Nutritional information per serving:
Calories 213 (36% from fat) • carb. 6g • pro. 27g fat 8g • sat. fat 2g • chol. 104mg • sod. 740mg calc. 30mg • fiber 1g

1. Pat the chicken with paper towels and season
with 1 teaspoon salt.
2. Put the oil into the cooking pot of the
Cuisinart® Multicooker. Select Sauté/Brown
and set the temperature to High. Once the
unit is preheated and the oil is hot, add half
of the chicken pieces to the pot and brown
on each side, 3 to 5 minutes. Remove and
reserve. Continue with the remaining pieces.
Add the reserved chicken and drippings back
to the pot. Add the remaining ingredients
and allow the mixture to come to a simmer.
Press Stop.
3. Secure the lid and select Slow Cook. Set the
temperature to High, the time for 2 hours and
30 minutes, and press Start.
4. When the tone sounds, press Stop and
carefully open the lid. Transfer the chicken
into a bowl. Select Reduce, the time for 15
minutes, and press Start. Simmer sauce until
it thickens. Discard the bay leaves. Strain,
if desired, to discard peppercorns. Add the
chicken back to the pot with sauce and stir to
coat. Serve over rice.