Islands Chicken Pork Filipino Adobo Food

CHICKEN AND PORK ADOBO

Steps:

• Prepare the marinade. Place the chicken and pork pieces in a non-reactive bowl. Pour the marinade and ensure all the pieces are evenly coated. Leave to marinate for at least 3 hours or preferably overnight.
• Heat the oil in a large pan. Saute the garlic and onion until aromatic. Add the chicken and pork pieces, their marinade and the bay leaves. Depending on how big the pieces of meat are, you may wish to cook the pork ahead for the first 5 minutes or so because it cooks longer. Thereafter, add the chicken and cook the meat altogether. Allow to boil briefly and let the pork and chicken render some fat then cover and cook in low heat until the marinade has almost evaporated.
• Alternatively, our helper (and this is her recipe!) would simply add the meat pieces to the sauteed garlic and onion and cook them until the pork and chicken release or render their fat. Then the marinade is added back and boiled briefly.
• Pour in the water (preferably use hot), cover and simmer until the chicken and pork pieces are all tender. If the sauce begins to dry up before the meat is tender, add a little more water. You can let the dish dry up if you prefer a dryer adobo otherwise, retain some liquid. Some prefer to fry the adobo which you may after it's cooked - just brown it quickly.
• Frying would add more flavor as well but it's already good as is so this is totally optional. Others prefer a sweeter adobo so you can also add a little sugar towards the end and just let it dissolve into the liquid. Either way, it will be good!
• As with any Adobo version, the flavor improves even more after a day or two, assuming there's any left-over on day one! Enjoy with lots of rice.

PORK & CHICKEN ADOBO

Steps:

• Cut the lean pork and chicken into 2 inch cubes and season with 1/2 tsp salt, 1/2 tbsp sugar, and 1 tsp ground black pepper. Add 3 to 4 cloves of minced garlic and 1 tbsp canola oil. Add 1/2 cup vinegar and 1/4 cup soy sauce. Mix by hand until meat is well coated. Set aside and let stand for at least 30 minutes.
• Heat 2 tbsp canola oil in a sauce pan at medium setting. Slowly add marinaded pork and chicken with liquid. Add Bay leaves and cook, stirring occasionally, until liquid is reduced and meat is tender (about 28 minutes). Adjust taste with remaining salt and sugar - should be a little more sweet than salty. Remove from heat and stand for 2 minutes.
• In a separate pan, heat 3 tbsp of canola oil and fry the rest of the garlic until golden brown and aromatic (do not scorch garlic). Transfer the cooked meat (meat only - use a perforated ladle) into the pan and fry for about 1 to 2 minutes. Meat should look "pan fried" and golden red on some pieces. Add 3/4 of the remaining cooked liquid. Cook and stir for about 1 more minute or until there is separation of oil and liquid. Remove from heat and let stand. Serve warm with steamed rice. The remaining cooked liquid may be used as supplementary sauce. Makes about 4 servings.

ISLANDS CHICKEN & PORK FILIPINO ADOBO

Steps:

• In large heavy deep frying pan, melt Crisco.
• Fry pork steak until slightly browned on each side. Set on a plate.
• Fry chicken thighs until slightly browned on each side. Set on a plate.
• Pour water in frying pan, and loosen any meat particles.
• Add onions, garlic, bay leaves, 1 dried red pepper,rice vinegar, soy sauce and coconut milk.
• Cook on low heat 15 minutes. Stir from time to time. Take out dried red pepper. Throw away.
• Preheat oven 325*.
• In baking pan with cover, add browned meat.
• Add with sauce. Bake 1 1/2 hours.
• Throw away bay leaves before serving. I like to make a platter of rice and put chicken and pork with sauce on top. I also serve lemon slices dipped in salt. Placed on the side of the platter.

FILIPINO CHICKEN ADOBO (ADOBONG MANOK)

Steps:

• Bring to a boil the first 6 ingredients. Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce.
• Add salt to taste. Serve hot with rice.

CHICKEN PORK ADOBO (PHILIPPINES)

Steps:

• mix all the spices and water.
• (including salt, pepper corn, etc.).
• Marinate the chicken and pork in the mixture for about an hour.
• Bring to a boil then simmer until meat is tender.

FILIPINO CHICKEN ADOBO

Steps:

• Place chicken in a big stock pot.
• Put in all your ingredients, you don't have to mix, it will mix when it boils.
• After you add the ingredients, put in enough water to cover the chicken.
• Bring to a full boil.
• Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack.
• Stir every half hour or so.
• Let it boil all the way until there is about only 1 inch of liquid left. This is usually about an hour to an hour and a half.
• The chicken should also be dark brown all the way through, if the meat is still whitish then you need to cook it longer.
• Add the sliced onions and stir if using.
• Cook for only 5 min just enough for the onions to turn soft.
• Serve alone or with cooked white rice or my savory garlic fried 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.