Frugal Gourmet Chicken And Pork Adobo Recipes

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.

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.

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.

Steps:

• Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
• Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
• Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

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.