Compiled, edited, and ocassionally
tested by Kylene Nickerson
and Pork - Chicken/Pork #2 - Chicken/Pork
Emily (Broady) Smith
'84: Hi there - I noticed that you didn't have an Adobo recipe on
your Kylene's Kitchen Page -
Chicken and Pork Adobo
1 cup white vinegar
Combine vinegar, water, garlic, salt, bay leaves and pepper in a heavy pot and bring to a boil. Add meat and bring to a boil again. Simmer for 45 minutes, covered. Add soy sauce and cook, covered, for 10 more minutes. Remove meat from pot, and reduce juice by at least half. Remove sauce to a bowl and reheat the pot. Add the oil, and brown the meat well in small batches. Drain oil from pot, put all meat back in, and add sauce. Heat to serving temperature. Serve with rice (of course!)
I like the other recipes!
Contributed by: Emily (Broady) Smith '84
Jerry Weed '78: Ahhhh
Adobo, Pork or Chicken, which ever they are both great dishes!!!
Rinse the chicken/pork thoroughly
after cutting to ensure all bone slivers
Simmer the chicken/pork in
the marinade until tender (20 to 30 minutes).
Saute the chicken/pork at high
heat in a little oil until browned.
Contributed by: Jerry Weed '78 <Jweedco@pacbell.net>
CHICKEN AND PORK ADOBO (6 servings)
Marinating time: Overnight
Cooking time: 1 hour 10 minutes
Combine garlic, bay leaves, peppercorns, water, vinegar and soy sauce in large zippered storage bag. Add pork, chicken and liver, if using; marinate overnight.
Transfer meat and marinade to non-reactive Dutch oven or heavy saucepan. Heat to boiling over high heat. Boil, uncovered, 2 minutes; remove liver.
Cover, lower heat to medium, simmer 30 minutes. Partly cover pan and cook until meat is cooked and most of the liquid evaporates, 30 to 40 minutes. Process liver in food processor fitted with metal blade until smooth. Set aside.
Remove garlic and bay leaves from mixture with slotted spoon reserving garlic. Heat oil in large skillet; cook garlic until browned, about 5 minutes. Remove garlic and set aside. Remove chicken and pork from sauce; add to skillet and brown on all sides.
Add liver, garlic, chicken, pork and 1 tablespoon of the oil from pan to remaining sauce in Dutch oven. Cover; simmer over low heat 10 minutes, adding more water as needed. The pieces will be coated with gravy. Serve with rice.
Reprinted from the Chicago Tribune