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.
Total Steps
4
Ingredients
10
Tools Needed
10
Ingredients
- 1 tablespoon pepper(optional)
- 1/2 teaspoon salt(optional)
- 3 leaves bay leaves
- 1 tablespoon pickling spices
- 4 cloves garlic (chopped)
- 4 tablespoons soy sauce
- 1 cup vinegar (plain white or sugar cane)
- 2 tablespoons cooking oil
- 2 pounds pork, little fat, cut into 1" cubes(optional)
- 1 whole fryer chicken, cut into 6-8 pieces (or 8 thighs and/or legs)
Instructions
Step 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, then lower heat.
Step 2
Cover and simmer until the meat is barely tender.
Step 3
Remove meat and drain, reserving the liquid.
Step 4
Saute the meat in cooking oil in a separate pot until well browned. Strain the reserved liquid into a fat separator, then pour the liquid (sans fat) into a sauce pan. Bring the liquid to a simmer, correct the seasoning, and allow it to cook down to almost a gravy consistency.