Chicken and Pork Adobo
Though it's beginnings have long since been forgotten, some say this dish came about as a need to preserve meats through herbs and spices for the sailors on ships during the days when they sailed the high seas. More specifically, the Portuguese and Spanish ships. You will find different variations of this dish in almost every major country where the Portuguese and Spanish colonized, from Goa, India to the Philippines to Mexico, the Caribbean and South and Central America. This particular recipe is from the Philippines, modified according to my family's tastebuds which demand full flavor! We've also adapted this to vegetarian tastbuds as we've a few vegetarians in our family.
Yield: 8 Servings Ready in 1 hours, 30 minutes
36 people trying soon
Verified by CSmith508
|1 3-lb.Chicken; cut into serving pieces|
|2 lbsPork; Cut into 2" cubes|
|3/4 cupapple cider vinegar|
|1.5 teaspoonssalt; To taste|
|2 eachbay leaves|
|1 tablespoonpeppercorns, whole; break up with pestle|
|1 cupsoy sauce|
|1-2 tablespoonbrown sugar; To taste|
|.5-1 teaspoonpickling spices; (Optional)|
|1/2 cupthick coconut milk; (Optional)|
Chicken and Pork Adobo Preparation
Using a large stew pot, combine all spices and liquids together except for the coconut milk. (Because this has an acidic base, best to use a stainess steel pot. Aluminum pots are definitely a no as the acidic base leaches the aluminum into the food.) Stir up well to make sure the brown sugar is dissolved. Then add the meat pieces, mixing well. Note: the liquid should just cover the meat pieces. If not, add additional water but make sure to mix it well again.
Cover the pot and set aside to marinate for a minimum of 20 minutes. The longer it marinates, the better the flavor. Bring to a boil, then reduce heat and simmer gently for 25-30 minutes. Uncover and simmer for another 10 minutes. Chicken should be tender but not fallin goff the bones.
Remove meat pieces from the pan, raise the heat,and boil quickly to reduce the liquid down to about 1-1/2 cups. Return the meat to the pan, turning the pieces so they are all drenched in the reduced sauce. If you are using the coconut milk, add this to the sauce and blend, before adding the meat.
Taste test and adjust to YOUR tastebuds.... that's what makes it perfect for you! Also, make lots of it cause it's always better the day or two after. Even after all the meat is eaten and all you have left is some of the sauce with bits and pieces of spices, herbs and meat, you've got the perfect ingredients for making Adobo Fried Rice. Yummm!
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