Chicken Pork Adobo Food

PORK AND CHICKEN ADOBO

Steps:

• Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight.
• Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out.
• Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.

CHICKEN AND PORK ADOBO

Steps:

• In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.
• Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.
• Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.
• Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes.
• Lower heat, cover, and cook for about 30 to 40 minutes or until meat is tender and sauce is reduced.
• Season with salt and pepper to taste. Serve hot.

PORK (CHICKEN) ADOBO

Steps:

• Finely dice the onion and garlic (note that this is a whole head of garlic, not just a single clove.).
• Brown the finely diced onion and the garlic in a large pot with a little oil.
• Cut the pork or chicken into 1"x1" to 1"x3" pieces. If using bone-in, just cut away some of the larger pieces from the bone.
• Add the 1 cup of vinegar and 1 cup of water to the onion/garlic.
• Bring it to a low boil at about medium-high.
• Add the meat and continue to cook at or near boiling for a minimum of 20 minutes.
• Sometime during the 20 minutes, add the balsamic vinegar (to taste). I usually cook it for more than 20 minutes. The extra time doesn't hurt the meat and actually makes it tenderer (Probably because of the vinegar).
• With about ten minutes left, add the soy sauce.
• If you cook it as long as I do (30-40 minutes), you will want to have an extra cup of water and some vinegar (white) on hand since the mixture will probably reduce too much.
• When the meat is tender, pull it out of the gravy and brown it in a little oil in a separate pan. I sometimes sprinkle a little bit of paprika on it at this point for both color and flavor.
• While the meat is browning use a cold water roux made from a one-to-one ratio of cornstarch and water to thicken the remaining gravy.
• The meat can be remixed with the gravy after browning or served separately. I usually put the meat and gravy together and serve it over the rice. Sometimes I serve the chicken and rice separately, dousing both with gravy.

ANTON'S CHICKEN PORK ADOBO

Steps:

• Cook pork belly and chicken. In a deep pan, heat oil. Pan sear the pork belly and the chicken until brown. Set aside.
• Saute aromatics. In the same pan, Sauté the garlic until aromatic. Add in the bay leaves, peppercorns, liquid seasoning, oyster sauce, water, sugar and soy sauce.
• Cook the meat. Put the meat into the pan and bring the liquid to boil. Lower it down to a simmer until the meat is tender. Add in the vinegar and make sure not to stir before it boils.

CHICKEN ADOBO

Steps:

• For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.
• Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.
• Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.

FILIPINO CHICKEN ADOBO

Steps:

• Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
• Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.

FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION

Steps:

• Note: The original recipe just called for vinegar. I use Apple Cider Vinegar - just use what you have. Some reviewers have used rice vinegar and been pleased. Rice vinegar seems to have a touch of sweetness. Do what pleases you - experiment and have fun in the kitchen.
• Stove top instructions.
• Combine all of the ingredients in a large pot. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow everything sit at room temperature for at least 15 minutes.
• Bring to a boil then reduce heat to low; simmer for 1 1/2 - 2 hours (leave lid slightly ajar).
• Remove lid and cook 10 minutes more.
• Serve with rice.
• Slow Cooker instructions.
• Combine all of the ingredients in a slow cooker. (The women who shared the recipe with me put the spices into the pot freely. Reviewer Felina suggested tying the spices into a cheesecloth to so that you get the flavor but don't bite into the peppercorns while you eat the dish - a stainless tea ball works too. Do whichever please you).
• Allow meat to sit at room temperature for at least 15 minutes.
• Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
• Serve with rice.
• (Freezer instructions courtesy of Erindipity).
• To freeze: Combine all ingredients in a ziptop bag. Freeze.
• To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.