FILIPINO ADOBO (PORK OR CHICKEN) WITH SLOW COOKER VARIATION
For about 20 years this recipe was just a lovely memory. When DH was in grad school one of his professors invited the entire class and their families to enjoy a Filipino meal prepared by his wife, Priscilla. She fed about 50 of us seated on the floor in front of long rolls of paper! 20 years later, that professor is no longer at this school but my husband and his son-in-law now teach here. Rachel, Priscilla's daughter, shared her Mom's recipe with me. She has added slow cooker instructions to fit her busy lifestyle but it is still the same great flavor that her mom prepared for us over 20 years ago. Thanks Priscilla and Rachel!! **NOTES** - Cooking time 2 hours stove or 6 hours slow cooker. - Slow Cookers vary in cooking times - adjust according to your appliance. - Freezer instructions courtesy of Erindipity.
Provided by Acerast
Categories Meat
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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
CHICKEN AND PORK ADOBO
Chicken Pork Adobo (CPA) is the ultimate comfort food! This Filipino stew is easy to make and bursting with savory, garlicky flavors that's perfect with steamed rice!
Provided by Lalaine Manalo
Categories Main Entree
Time 1h10m
Number Of Ingredients 10
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.
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
- Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
PORK AND CHICKEN ADOBO RECIPE
Steps:
- Heat oil in a pan
- Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.
- Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.
- Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender.
- Add the sugar and stir.
- Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.
- Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.
- Serve. Share and enjoy!
Nutrition Facts : ServingSize 6 g, Calories 927 kcal, Carbohydrate 6 g, Protein 34 g, Fat 84 g, SaturatedFat 27 g, Cholesterol 167 mg, Sodium 1284 mg, Fiber 1 g, Sugar 2 g
EXCURSION CHICKEN AND PORK ADOBO
Provided by Vanjo Merano
Time 1h40m
Number Of Ingredients 11
Steps:
- Combine soy sauce, garlic, whole peppercorn, and bay leaves in a large bowl. Mix well.
- Add the pork and chicken slices. Toss until the ingredients are well blended.
- Cover and place inside the fridge to marinate for at least 3 hours. You can also marinate overnight.
- Heat oil in a large and wide pan.
- Once the oil gets hot, add the marinated pork and chicken including the remaining marinade. Cook for 10 to 12 minutes or until the meat browns.
- Pour water and let boil.
- Add the beef cube. Stir. Cover and cook in low heat for 60 minutes or until the meat gets very tender.
- Pour-in the vinegar. Let boil. Cook until the the liquid almost evaporates.
- Add salt and pepper if needed.
- Serve. Share and enjoy!
- Add salt and more pepper if needed.
Nutrition Facts : ServingSize 8 g
YUMMY CHICKEN PORK ADOBO
This is the yummy recipe of that movie ''American Adobo'' which was a hit in San Francisco !! This recipe by Maya Kitchen.
Provided by Polar Bear
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken and pork with a mixture of vinegar, 1 tablespoon garlic, bayleaf, soy sauce and peppercorn.
- Boil then simmer uncovered for about 10 minutes or until almost tender.
- If mixture is dry, add about 1/2 cup water.
- Simmer covered until completely tender.
- Saute remaining garlic in hot oil until brown.
- Add meat then fry until brown.
- Add adobo sauce and simmer.
Nutrition Facts : Calories 146.2, Fat 10, SaturatedFat 2.5, Cholesterol 38, Sodium 372.6, Carbohydrate 3, Fiber 0.8, Sugar 0.1, Protein 10.5
CHICKEN PORK ADOBO
Chicken Pork Adobo is a Filipino dish consisting of pork and chicken stewed in a vinegar and soy sauce with a bit of sugar together with garlic, peppercorns and bay leaves.
Provided by Raymund
Categories Main Course
Time 1h10m
Number Of Ingredients 12
Steps:
- Deep fry potatoes until golden brown. Remove from pan then set aside.
- In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
- Add pork belly and fry until browning occurs. Remove then set aside.
- Add chicken nibbles and fry until browning occurs. Remove then set aside.
- Place the pork back into the pot, add ½ cup water, ½ cup vinegar, ½ cup soy sauce, 2 tbsp peppercorn, 4 bay leaves and 1 tbsp sugar then bring to a boil and simmer for 25 minutes or until pork is tender. Add the chicken nibbles and cook for 10 more minutes.
- Drain the liquid and in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
- Mix 1 tsp cornstarch in the cool drained liquid then pour the mixture in the pan together with the deep fried potatoes.
- Simmer for additional 5 minutes, mix in the crispy garlic then serve.
CHICKEN AND PORK ADOBO
This is my family's favorite version of this Filipino classic dish. It's so easy to make and very flavorful, too. Try it for yourself - it's the ultimate chicken and pork adobo!
Provided by Manila Spoon
Categories Dinner Main Course
Number Of Ingredients 13
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.
Nutrition Facts : Calories 543 kcal, Carbohydrate 5 g, Protein 16 g, Fat 50 g, SaturatedFat 17 g, TransFat 0.1 g, Cholesterol 82 mg, Sodium 1215 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 31 g, ServingSize 1 serving
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- Marinate the chicken and pork in soy sauce, vinegar, garlic and pepper, in a non-reactive bowl, for 30 minutes to 1 hour, rotating at least once. The chicken can also marinate overnight.
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