Best 3 Pork And Chicken Adobo Recipes
Pork and chicken adobo is a classic Filipino dish that is both flavorful and easy to make. This beloved dish is a staple in many Filipino households and is often served during special occasions. The combination of pork and chicken creates a harmonious balance of flavors, while the adobo sauce, made with vinegar, soy sauce, and garlic, adds a tangy and savory taste. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating a delicious pork and chicken adobo that will impress your family and friends.
Let's cook with our recipes!
PORK AND CHICKEN ADOBO
This recipe is adapted from a famous Filipino restaurant in Manila, Philippines. The longer you marinate in the refrigerator, the better it gets! This is one dish that doesn't spoil right away. Best served hot over steamed rice.
Provided by maxinne
Categories World Cuisine Recipes Asian Filipino
Time 3h15m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 550.7 calories, Carbohydrate 3.7 g, Cholesterol 186.4 mg, Fat 36.6 g, Fiber 0.5 g, Protein 48.8 g, SaturatedFat 11 g, Sodium 2214.1 mg, Sugar 0.3 g
ROSIE'S CHICKEN AND PORK ADOBO
A great friend and excellent cook gave me this Authentic recipe. I also use low sodium soy sauce, the original recipe does not though.
Provided by Elaniemay
Categories Pork
Time 1h5m
Yield 1 pot, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion, tomato,garlic, bay leaves and peppercorns in oil til onions are soft.
- Add Pork.
- Pour vinegar and soy sauce over the top and bring to a boil then simmer about 30 minute covered.
- Add Chicken and layer remaining onions on top.
- Simmer until chicken is done.
Nutrition Facts : Calories 406, Fat 23.6, SaturatedFat 6.6, Cholesterol 128.5, Sodium 1447.5, Carbohydrate 8.8, Fiber 2.4, Sugar 2.1, Protein 38.8
CHICKEN AND PORK BELLY ADOBO
Steps:
- ut all ingredients with the exception of the oil and ground salt and pepper into a non-reactive bowl and marinate the chicken for a minimum of 30 minutes, up to 2 hours. Pull the chicken out of the marinade and pat dry. Remove the peppercorns, garlic and bay leaves and put back into the marinade and set aside. In a pan deep enough to braise the chicken, heat 2 tablespoons of oil. When hot, add the chicken and the pork pieces and brown, taking care to let the chicken caramelize before turning so that the skin stays attached to the chicken pieces and doesn't get lost on the bottom of the pan. When brown, add the marinade. Bring to a boil, lower temperature to a light boil and cook for 45 minutes, stirring and turning the chicken pieces 3 times. Continue cooking until the color becomes a beautiful, caramel color. When done, remove the chicken to a plate with paper towels and pat dry, removing the peppercorns and bay leaves completely this time. In the meantime, heat a skillet with cooking oil to a depth of 1 - 2 inches. You're not going to deep fry the chicken, but want enough oil to cover the pieces 1/2 way. Fry until the color becomes more intense and the skin crisps up. Be very careful the chicken is going to be wet and there will be hidden pockets of marinade that will pop and spit when you slide the chicken into the hot oil and for a couple of minutes after. It will spit very far and yes, it hurts if it makes it to your skin. I included the garlic cloves in this step, which gave them a good chewy texture in the finished dish. The garlic has cooked long enough to become incredibly sweet, but if you'd rather not bite into a clove of garlic, they'll be tender enough to combine into the dish with a fork. This will take just a couple of minutes. When the skin is crispy, remove the chicken to a plate and set aside. Pour the marinade into the pan and cook for about 5 minutes to reheat and reduce just a bit. Pour over chicken and serve!
Tips:
- Pork and chicken adobo is a classic Filipino dish with many variations. Every family has its own secret recipe, but there are some general tips that can help you make a great adobo every time.
- Choose high-quality meat. The quality of the meat you use will have a big impact on the final dish. Look for pork and chicken that are fresh and free of blemishes.
- Use a good adobo sauce. The sauce is what gives adobo its distinctive flavor. There are many different recipes for adobo sauce, so you can find one that suits your taste.
- Marinate the meat overnight. Marinating the meat in the adobo sauce will help to tenderize it and infuse it with flavor.
- Cook the meat slowly. Adobo is a slow-cooked dish. Don't rush the process, or the meat will be tough.
- Serve the adobo with rice. Adobo is traditionally served with rice, but it can also be served with other side dishes, such as vegetables or potatoes.
Conclusion:
Pork and chicken adobo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat, and it can be easily customized to suit your own taste. With a little planning, you can make a great adobo that will impress your family and friends.
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