Chicken Pork Adobo
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 fryer chicken, cut into 6-8 pieces (8 thighs and/or legs
2 tablespoons cooking oil
2 pounds pork, little fat, cut into 1" cubes (optional - if not used, substitute with more 1 cup vinegar (plain white or sugar cane 4 tablespoons soy sauce (alternatively use equal amounts of vinegar
4 garlic cloves (chopped)
3 bay leaves
1 tablespoon pickling spices
1/2 teaspoon salt (omit if using equal parts vinegar and 1 tablespoon pepper (omit if included in pickling spices)





Preparation

1 Place chicken and pork in a pot with vinegar and all seasonings. If possible, marinate overnight or at least 1 hour before cooking. Bring to a boil, lower heat.  2 Cover and simmer until meat is barely tender (about 35 minutes). 3  Remove meat and drain, reserving liquid. 4 Saute meat in cooking oil until well browned in a separate pot (see alternatives to frying/saute in Step 5).  Strain liquid into a fat separator and then pour liquid into a sauce pan (sans fat).
Bring to a simmer, correct seasoning, allow liquid to cook down to almost gravy consistency.
 


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Comments




 

Permalink Alisa EscanlarDecember 18, 2008  

Wow! What a great recipe! I love Adobo, and thank you for the suggestion on using the chicken legs. I have always used the breast part, but they do dry out if overcooked! Love your suggestion.Will try this one out!
 








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Preparation

 1  Place chicken and pork in a pot with vinegar and all seasonings. If possible, marinate overnight or at least 1 hour before cooking. Bring to a boil, lower heat.   2  Cover and simmer until meat is barely tender (about 35 minutes).  3   Remove meat and drain, reserving liquid.  4  Saute meat in cooking oil until well browned in a separate pot (see alternatives to frying/saute in Step 5).  Strain liquid into a fat separator and then pour liquid into a sauce pan (sans fat).
Bring to a simmer, correct seasoning, allow liquid to cook down to almost gravy consistency.

About


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.

Comments:
Alisa Escanlar

Wow! What a great recipe! I love Adobo, and thank you for the suggestion on using the chicken legs. I have always used the breast part, but they do dry out if overcooked! Love your suggestion.Will try this one out!