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.
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
ISLANDS CHICKEN & PORK FILIPINO ADOBO
This is a Filipino recipe.It is not sweet but absolutely tender and mouth watering, served with rice. This is not Mexican adobo. Recipe uses coconut milk. If you would like to sprinkle pure brown cane sugar on top of cooked meat and rice on each individual serving, it is also very good with a slice of lemon.
Provided by Montana Heart Song
Categories One Dish Meal
Time 2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large heavy deep frying pan, melt Crisco.
- Fry pork steak until slightly browned on each side. Set on a plate.
- Fry chicken thighs until slightly browned on each side. Set on a plate.
- Pour water in frying pan, and loosen any meat particles.
- Add onions, garlic, bay leaves, 1 dried red pepper,rice vinegar, soy sauce and coconut milk.
- Cook on low heat 15 minutes. Stir from time to time. Take out dried red pepper. Throw away.
- Preheat oven 325*.
- In baking pan with cover, add browned meat.
- Add with sauce. Bake 1 1/2 hours.
- Throw away bay leaves before serving. I like to make a platter of rice and put chicken and pork with sauce on top. I also serve lemon slices dipped in salt. Placed on the side of the platter.
Nutrition Facts : Calories 528.2, Fat 36.9, SaturatedFat 15.5, Cholesterol 145.5, Sodium 1156.3, Carbohydrate 7.5, Fiber 1.5, Sugar 4.1, Protein 41.2
FILIPINO CHICKEN ADOBO
Traditional filipino chicken adobo! I always make enough to last a week! This is also great with my savory garlic fried rice recipe (optional)
Provided by Mebriella
Categories Stew
Time 2h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a big stock pot.
- Put in all your ingredients, you don't have to mix, it will mix when it boils.
- After you add the ingredients, put in enough water to cover the chicken.
- Bring to a full boil.
- Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack.
- Stir every half hour or so.
- Let it boil all the way until there is about only 1 inch of liquid left. This is usually about an hour to an hour and a half.
- The chicken should also be dark brown all the way through, if the meat is still whitish then you need to cook it longer.
- Add the sliced onions and stir if using.
- Cook for only 5 min just enough for the onions to turn soft.
- Serve alone or with cooked white rice or my savory garlic fried rice.
Nutrition Facts : Calories 524.2, Fat 34.2, SaturatedFat 9.8, Cholesterol 170.1, Sodium 3175.8, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 47.9
PORK & CHICKEN ADOBO
Modified traditional Filipino pork and chicken adobo - salty sweet style. This recipe uses sugar to balance out the taste of salt. This recipe is also best prepared with Philippine white vinegar (Datu Puti or equivalent) and soy sauce (Silver Swan or equivalent) found in Filipino/Asian ethnic stores. Commercial clear vinegar (e.g., Heinz) may be too strong; cane vinegar may be used as a substitute, using a lesser amount than 1/2 cup. For variety, try using chicken hearts and gizzards instead of chicken meat.
Provided by stadian
Categories Chicken
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the lean pork and chicken into 2 inch cubes and season with 1/2 tsp salt, 1/2 tbsp sugar, and 1 tsp ground black pepper. Add 3 to 4 cloves of minced garlic and 1 tbsp canola oil. Add 1/2 cup vinegar and 1/4 cup soy sauce. Mix by hand until meat is well coated. Set aside and let stand for at least 30 minutes.
- Heat 2 tbsp canola oil in a sauce pan at medium setting. Slowly add marinaded pork and chicken with liquid. Add Bay leaves and cook, stirring occasionally, until liquid is reduced and meat is tender (about 28 minutes). Adjust taste with remaining salt and sugar - should be a little more sweet than salty. Remove from heat and stand for 2 minutes.
- In a separate pan, heat 3 tbsp of canola oil and fry the rest of the garlic until golden brown and aromatic (do not scorch garlic). Transfer the cooked meat (meat only - use a perforated ladle) into the pan and fry for about 1 to 2 minutes. Meat should look "pan fried" and golden red on some pieces. Add 3/4 of the remaining cooked liquid. Cook and stir for about 1 more minute or until there is separation of oil and liquid. Remove from heat and let stand. Serve warm with steamed rice. The remaining cooked liquid may be used as supplementary sauce. Makes about 4 servings.
Nutrition Facts : Calories 714.4, Fat 50.5, SaturatedFat 8.9, Cholesterol 158.2, Sodium 2262.5, Carbohydrate 9, Fiber 0.6, Sugar 4.8, Protein 52.6
CHICKEN PORK ADOBO (PHILIPPINES)
This is a traditional food in the Philippines. Mom serves it with rice. You may also want to add hard-boiled eggs. (my mom calls it Humba) this tends to be a bit salty so careful!
Provided by demi_quinn
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mix all the spices and water.
- (including salt, pepper corn, etc.).
- Marinate the chicken and pork in the mixture for about an hour.
- Bring to a boil then simmer until meat is tender.
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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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