Frugal Gourmet Chicken And Pork Adobo Recipes

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.

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 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.

FRUGAL GOURMET CHICKEN AND PORK ADOBO

Steps:

• Place a 6 qt heavy stove - top covered casserole on the burner and add the vinegar, water, garlic, salt, bay leaves and pepper. Bring to a boil.
• Add the cut up meat to the casserole and cover, bringing to the boil again. Turn the heat to a simmer and cook, covered for 30 minutes. Add the soy sauce and cook for 10 more minutes. Remove meat from pot and reduce the juices by at least half. Remove sauce to a bowl and reheat the pot. Add the oil and brown the meat in small batches. Brown it well. Drain the oil from the pot and return the sauce to the pot. Heat the adobo to serving temperature.
• Serve with rice.