Chicken Pork Adobo
Serve with boiled/steamed rice (short grain preferred). For Chicken Adobo, omit chicken breast and use legs/thighs as they respond to this cooking method well. Breast tends to dry out and become stringy. Simlarly, for Pork Adobo, use shoulder cuts. For the cholesterol conscious: The pork may be omitted, or decreased, but pork does add to flavor. Some methods use equal parts white vinegar, soy sauce and water just to cover the chicken for the boil and simmer portion of this recipe. Some methods skip frying step and alternatively grill the chicken after Step 3. Also, chicken can be put into a shallow roasting pan with cooking liquid (not fully submerged) and baked at 400 degrees F for 30 minutes until the skin is crisp and browned. Taste sauce prior to boiling down to gravy consistency. If it is starting to get too strong, you can make a slurry of cornstarch or rice flour and water and slowly whisk into simmering sauce to thicken.