Best 4 Rosies Chicken And Pork Adobo Recipes
Rosies chicken and pork adobo is a delectable dish that combines the flavors of chicken and pork in a savory and aromatic adobo sauce. This classic Filipino dish is a favorite among many, and for good reason. The tender meat, tangy sauce, and fragrant spices come together to create a dish that is both flavorful and satisfying. If you're looking for a new and exciting way to enjoy chicken and pork, then you need to try this delicious recipe.
Here are our top 4 tried and tested recipes!
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
LOLAH'S CHICKEN ADOBO
My Filipino Mom taught me how to make this traditional dish following the recipe her mother taught her. And though I've made a couple of changes, I guarantee they're Mom-approved. 'Lolah' is 'Grandma' in the Philippines, in case you were wondering. Serve over steamed rice.
Provided by foodelicious
Categories World Cuisine Recipes Asian Filipino
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in a large pot over medium heat until oil is shimmering. Cook garlic in oil for no more than 30 seconds. Add all of the chicken to the pot; cook, stirring frequently, until chicken is white all over. Do not brown.
- Pour in soy sauce, vinegar, and water, and add the pickling spice. Make sure the spice ball is submerged. Bring to a boil, reduce heat to simmer, and place lid on pot so that some steam can escape. Simmer for 1 hour, or until chicken is very tender.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.6 g, Cholesterol 141.3 mg, Fat 11.8 g, Fiber 0.2 g, Protein 34.6 g, SaturatedFat 2.5 g, Sodium 1049.9 mg, Sugar 0.4 g
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
PORK (CHICKEN) ADOBO
This comes from The Househusband's recipe box and he is graciously allowing me to post it. I have had experience using his recipe, but I far prefer his results over mine. The picture shows this recipe using stir-fry cut pork, which is how we ate it a couple of nights ago. It works equally well with cut up chicken thighs. We usually use boneless, skinless thighs, but it works with the skin and bone just as easily. One other thing-The Househusband hates it this way, but I make him butter my rice before he puts the meat and gravy on it because I think it cuts the tang of the vinegar just a bit. We learned this recipe from an old Filipino friend down in Los Angeles whose father cooked at the Filipino center there. Adobo is like spaghetti in that everybody has a different take on how to make it. Some recipes omit the onion. Some add bay leaves during the cooking process. I find it tedious to pull them out of the mix even with them held in a bouquet garni bag and they don't seem to add much flavor. Two more points: If you store this in the fridge overnight, the flavor is intensified with the juices having more time to permeate the meat. We have on occasion made this in a large batch for potlucks and always come home with empty dishes.
Provided by bartzturkeymom
Categories White Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 608.4, Fat 28.8, SaturatedFat 8.7, Cholesterol 194.9, Sodium 1147.2, Carbohydrate 11.8, Fiber 0.9, Sugar 1.3, Protein 69.4
Tips:
- Choose the right cuts of meat. For chicken adobo, use bone-in, skin-on chicken thighs or drumsticks. For pork adobo, use pork shoulder or pork belly.
- Use a good quality soy sauce. The soy sauce is the main flavoring ingredient in adobo, so it's important to use a good quality one. Look for a soy sauce that is dark and thick, and has a rich, savory flavor.
- Don't skimp on the garlic and pepper. Garlic and pepper are essential spices in adobo. Use at least 5 cloves of garlic and 1 teaspoon of black pepper for a well-flavored dish.
- Let the meat marinate for at least 30 minutes, or up to overnight. This will allow the flavors of the marinade to penetrate the meat and make it more flavorful.
- Cook the meat over medium heat. This will help to prevent the meat from drying out.
- Serve the adobo with rice. Rice is the traditional accompaniment to adobo, but you can also serve it with noodles or mashed potatoes.
Conclusion:
Chicken and pork adobo are both delicious and easy-to-make dishes that are perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a flavorful and authentic Filipino dish that your family and friends will love. So next time you're looking for a new recipe to try, give chicken or pork adobo a try. You won't be disappointed!
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