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
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
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.
FRUGAL GOURMET CHICKEN AND PORK ADOBO
Make and share this Frugal Gourmet Chicken and Pork Adobo recipe from Food.com.
Provided by Kerena
Categories Filipino
Time 1h5m
Yield 1 pot, 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 578.2, Fat 41, SaturatedFat 12.5, Cholesterol 176.9, Sodium 832.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 47.1
FRUGAL GOURMET CHICKEN
I think this came from the Frugal gourmet's tv show - was it back in the 80's? Anyway, this technique of "sealing in the juices" is wonderful and it ends the controversy (at least with me) whether the chicken on the grill is "really done". Try this.
Provided by KCShell
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Choose a stockpot or large sauce pan, depending on amount of chicken you are making.
- Fill pot with water and bring to boil.
- Place chicken with skin in pot until it stops boiling.
- (Seals in juices) Remove chicken from pot.
- Bring pot to a boil again.
- Put chicken back in and bring to a full boil.
- When water and chicken are boiling again, put lid on pan, turn burner off.
- Let stand for one hour.
- Finish chicken by placing on grill for 15- 20 minutes Brush with barbecue sauce.
- Preparation time is an estimate.
Nutrition Facts : Calories 281.9, Fat 13.8, SaturatedFat 3.7, Cholesterol 118.3, Sodium 630.5, Carbohydrate 8, Fiber 0.8, Sugar 2.5, Protein 29.3
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
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FILIPINO CHICKEN AND PORK ADOBO | KITCHEN CONFIDANTE
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5/5 (1)Category Dinner, Main CourseCuisine FilipinoCalories 670 per serving
- 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.
- Place the chicken, bay leaves and marinade in a deep sided sauté pan and cook over medium heat. When the sauce is bubbling, turn the chicken and cook until the meat is nearly cooked through, about 15 minutes. Transfer the sauce to a bowl, add oil to the pan, and brown the chicken and pork on all sides, working in batches. Return the sauce to the pan, bring to a boil and lower heat to a simmer. Adjust the sauce to taste with salt and pepper. Cook for about 20-30 minutes, or until the chicken is tender and the sauce a thick and deep color.
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